Chicken Shawarma

bosco0633

One of my favourite dishes is shawarma.  I have been making it for just over a year and prefer it over take out brands.  I have fussed with the recipe enough to enjoy what I make.  Today I did this cook on my ceramic.  It turned out really good.  Butterflied the chicken and marinated for 24 hours.  The secret to good shawarma is a double cook.  So I grilled the chicken that pan fried it on the Q with some oil once I diced it up.  Thanks for looking.

started with the seasoning for the marinade and added some oil.  Left it for 24 hours








made my white sauce yesterday as well to allow for all the flavours to meld together.

bosco0633

onto the chicken cook today

ready to go onto the grill

bosco0633

made some rice, pita and white sauce!

Canugghead

Look incredible, recipe Please!

bosco0633

Chicken Marinade

4 large chicken breasts
2 tbsp extra virgin olive oil
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper

I butterfly the chicken and leave it in fridge over night.  12 to 24 hours

White Sauce Recipe

1 ½ cups of plain Greek yogurt
½ cups of mayonnaise
1 tablespoon of sugar
2 tablespoons of white vinegar
2 tablespoons of lemon juice
¼ cup of finely chopped fresh parsley
4-6 cloves of garlic finely chopped
Kosher salt and pepper to taste (about ¼ tsp of salt and ¼ - ½ tsp of pepper)

** prepare this white sauce the night before to let the flavour meld **


Rice

2 cups of basmati rice
3 ½ cups of chicken stock/broth
2 tbsp of butter
½ tsp turmeric
¼ tsp cumin
Kosher salt and pepper

SmokeyPitt

Awesome- thanks for sharing!  I'll be honest I have never heard of this but it looks and sounds great all around. 

NDG

YUM LOOKS GREAT . . I love shawarma too!  Never knew about the "double cook" and I am curious what internal temp did you pull the breast at before you pan fry?

Also, could you share your "white sauce" recipe?

Bravo!

bosco0633

NDG said:

YUM LOOKS GREAT . . I love shawarma too!  Never knew about the "double cook" and I am curious what internal temp did you pull the breast at before you pan fry?

Also, could you share your "white sauce" recipe?

Bravo!

NDG I just posted above for the white sauce recipe.

For the chicken I cooked it to an IT of 155-160.  Brought it in and diced it up.  A few of my closest friends said the family secret is a double cook of the meat.  I fry with some olive oil and over medium heat.  It gets the seasoning all over the place and adds a different texture to the cook!!!  

Trust me it is the bomb!!

Canugghead

Thanks for sharing, bookmarked and printed. 

NDG

bosco0633  thanks so much for an awesome bookmark.  My wife and I fell in love with a Lebanese Restaurant near our house here in Columbus, OH called MAZAH.  We get chicken shawarma most of the time.  Never thought to try it myself, but very excited now - thanks!

bosco0633

you will love it!!  there are two versions of white sauce.  The one uses tahini paste and I am not a very big fan of it.  So I avoid it.  I use the more popular style in north america using greek yogurt and mayo.  It is way better in my opinion.  My white sauce will be a bit thick, I usually add a 1/4 cup of water to the blender at the end to mix it all up and it pours easier

Botch

Slated for Saturday; thanks!  

caliking

Outstanding!! Looks like really good!

And thank you for the recipes. Bookmarked!

theyolksonyou

I gotta admit I've never heard of this dish and I don't think I've had Lebanese food.  Not a lot of variety here in the carpet capital.  Apparently a shrt drive down I75 I can get the experience, but I'm gonna make this at home!  Thanks. 

bosco0633

give it a go.  it is very delicious, filled with crazy flavour

bud812

Coming soon to my home. Thanks.

fiver29

 Awesome.  Bookmarked.  Just went to a Lebanese restaurant last night.  Sooo good.  I can't wait to make this on the egg!!

Greeno55

Wow!!  Shwarma is one of my favorite foods.  We can't get good stuff where I live, so I definitely always grab some when I head to the big city.  In fact, I'll be having some there this weekend.  But I can't wait to try this at home.  Did you marinate and grill the chicken with the skin on?  Looks like it in the pictures above, but not sure.  Also, give a bit of cinnamon at try in the rice.  The place I go to does that, and it's pretty delicious.  Thanks for posting this.

Ozzie_Isaac

Cooking swarma this weekend.  Thanks for the recipe!

DoubleEgger

SmokeyPitt said:

Awesome- thanks for sharing!  I'll be honest I have never heard of this but it looks and sounds great all around. 

Me either. Guess I'm a redneck. Looks very tasty though. 

bosco0633

Those are boneless skinless chicken breasts 

Canugghead

Thanks bosco0633, I made it yesterday, turned out really good.


I first rubbed the chicken with oil, then sprinkled rub evenly both sides:




first batch was too chunky, next batch chopped smaller and picked up more oil and rub when stir fried


served with homemade naan, grilled direct in XL:


Next time I plan to cook extra for freezing.

bosco0633

Once you fry it when cut you can do a final chop of the meat to make it smaller.  

I throw everything I the bag and marinate it.  If you wantore sessoning you can add some to the skillet at the end.  The sessoning is very powerful so I find this is a less is more type spice.  I did a batch for work with 10lbs of chicken for the guys.  They went crazy.  

Did you try the white sauce??

Sweet100s

Thank you for the great pictures.   What is your favorite recipe for the homemade Naan ?

Tinyfish

@bosco0633 thanks for sharing. This is on my must do soon list. I don't think it will be soon enough as I hear all the rave reviews. 

The Cen-Tex Smoker

Nice. Will be doing soon. I think Cali's Kothi rolls are next up. Those were amazing and looked really fun to make. Plus I get to buy one of those badass giant steel pans he had 

ChillyWillis

Oh my goodness does this look good. Shawarma is one of my facorites but it can be so hit or miss in the states I rarely get it. Very solid looking recipe. Bookmarked and on the menu for this week!

Canugghead

@bosco0633, chopping small before frying will pick up more oil and spices! thanks again for sharing.
@sweet100s, I think this is the one swmbo used, you can also google for different variations. Onion seeds optional, ghee can be substituted with butter.
http://indianfood.about.com/od/breadrecipes/r/naan.htm

Ozzie_Isaac

Swarma and Naan "pizza" pretty good on day 2!

Eggpharmer

Just made this with some boneless skinless thighs- excellent! Thanks for sharing

Canugghead

Thanks to @bosco0633 can't get enough of this.
Deboned a bunch of leg quarters, made a nice soup with the bones.




Didn't have Greek yogurt, instead thickened regular yogurt with coffee filter for the amazing white sauce.


juicier than breast: