Chicken Shawarma recipe( Best Homemade shawarma ever)
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Chicken shawarma is an ultimate treat for any foodies. I tried shawarma back home and here in New york as well. I was surprised by the flavor and texture of this recipe. This is the New York style shawarma which is commonly found in the streets of new york also there are many varieties with the middle eastern influence, you could also find Egyptian gyro as well. If you have been to the times square, you could definitely not miss these. This is an Indian style shawarma recipe, First lets make the sauce, this sauce is so fresh and i bet you will find this more Delicious than the traditional shawarma sauce.
Once the sauce is ready, next comes the actual shawarma making. First lets marinate the chicken, i recommend to marinate atleast 2 hours, but traditionally when making shawarma they marinate for 48 hours, well that's the reason the chicken is juicy, tender and more flavorful. Normally chicken thighs are used in making the shawarma, which is considered to be more flavorful part of the chicken.
I used about a 1 kilo gram of chicken thighs boneless and skinless. If you don't have the five spice powder , you could use garam masala instead. I tried both it did not make any difference.
Chicken thighs - 1 kilo gram
For the marination
five spice powder - 1 teaspoon
red chili powder - 1 tablespoon
ground black pepper - 1 teaspoon
coriander powder - 1 teaspoon
cumin powder - 1 teaspoon
fennel powder - 1 teaspoon
Vinegar - 2 tablespoonful
Olive oil/oil - 2 tablespoon
Grill the chicken if you have a charcoal grill. If not you can grill them in the induction oven at 400F for about 15 mins on one side and 10 mins on the other side. Normally the chicken is cooked in a traditional shawarma grill, which is quite not available in all household. So i have used the induction oven.
The stuffing is made by saute,adding in one big sliced onions and one bell pepper sliced with a teaspoon of finely chopped jalapenos deseeded, if you think its hot just skip adding them.
For the bread, of course is the naan bread that is used , in gyro they use the wrap bread as well. But the new york style shawarma is made using a naan bread.
I hope you enjoyed this recipe. If you tried, let me know in the comments, how it turned out and to watch my future videos on you tube SUBSCRIBE here.
Chicken shawarma is an ultimate treat for any foodies. I tried shawarma back home and here in New york as well. I was surprised by the flavor and texture of this recipe. This is the New York style shawarma which is commonly found in the streets of new york also there are many varieties with the middle eastern influence, you could also find Egyptian gyro as well. If you have been to the times square, you could definitely not miss these. This is an Indian style shawarma recipe, First lets make the sauce, this sauce is so fresh and i bet you will find this more Delicious than the traditional shawarma sauce.
Shawarma sauce
Mayonnaise - 4 tablespoons
Milk - 1 tablespoons
ground black pepper - 1 teaspoon
fresh grated garlic - 2 teaspoon
fresh coriander and mint leaves - handful
Lime juice - 1 teaspoon
salt a pinch
Once the sauce is ready, next comes the actual shawarma making. First lets marinate the chicken, i recommend to marinate atleast 2 hours, but traditionally when making shawarma they marinate for 48 hours, well that's the reason the chicken is juicy, tender and more flavorful. Normally chicken thighs are used in making the shawarma, which is considered to be more flavorful part of the chicken.
I used about a 1 kilo gram of chicken thighs boneless and skinless. If you don't have the five spice powder , you could use garam masala instead. I tried both it did not make any difference.
Chicken thighs - 1 kilo gram
For the marination
five spice powder - 1 teaspoon
red chili powder - 1 tablespoon
ground black pepper - 1 teaspoon
coriander powder - 1 teaspoon
cumin powder - 1 teaspoon
fennel powder - 1 teaspoon
Vinegar - 2 tablespoonful
Olive oil/oil - 2 tablespoon
Grill the chicken if you have a charcoal grill. If not you can grill them in the induction oven at 400F for about 15 mins on one side and 10 mins on the other side. Normally the chicken is cooked in a traditional shawarma grill, which is quite not available in all household. So i have used the induction oven.
The stuffing is made by saute,adding in one big sliced onions and one bell pepper sliced with a teaspoon of finely chopped jalapenos deseeded, if you think its hot just skip adding them.
For the bread, of course is the naan bread that is used , in gyro they use the wrap bread as well. But the new york style shawarma is made using a naan bread.
I hope you enjoyed this recipe. If you tried, let me know in the comments, how it turned out and to watch my future videos on you tube SUBSCRIBE here.
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