Chicken Shawarma

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Chicken Shawarma

Origin of Chicken Shawarma:

Chicken shawarma traces its roots to the Middle East, specifically the Levant region, which includes countries like Lebanon, Syria, Jordan, and Palestine. The term shawarma comes from the Turkish word çevirme, meaning “turning,” referring to the rotating spit used to cook the meat.

Historical Background:

  • Origins in the Ottoman Empire:Shawarma evolved from Turkish döner kebabduring the Ottoman Empire in the 19th century. Döner kebab involved lamb or beef cooked on a vertical spit.
  • As the technique spread throughout the Arab world, local adaptations emerged. The Levantine people adopted this cooking method and began seasoning the meat with Arabic spiceslike cumin, coriander, turmeric, cinnamon, and garlic.
  • Over time, chickenbecame a popular variation, particularly in Lebanonand Syria, offering a lighter, quicker-cooking alternative to lamb or beef.
  • Shawarma was commonly served in pita or flatbreadwith toppings like pickles, garlic sauce (toum), tahini, and fresh vegetables.

Today, chicken shawarma is enjoyed worldwide and has influenced global street food culture, with regional versions appearing in Europe, North America, and beyond.

Summary:

  • Origin:Levant (Lebanon, Syria, Palestine, Jordan)
  • Influence:Turkish döner kebab
  • Popularized:19th century Ottoman era
  • Key feature:Spit-roasted, thinly sliced, marinated meat in pita with garlic sauce and pickles

 Servings: 4

 Prep Time: 20 minutes

 Cook Time: 20 minutes

Ingredients

For the Chicken Marinade:

  • 1 ½ lbs boneless, skinless chicken thighs (or breasts)
  • 3 tbsp plain Greek yogurt
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ¾ tsp ground cinnamon
  • ½ tsp cayenne pepper (optional for heat)
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • Juice of 1 lemon

For the Bowls:

  • 2 cups cooked rice or quinoa (or couscous)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ red onion, thinly sliced
  • ½ cup fresh parsley, chopped
  • Pickled red onions or pickles (optional)
  • Feta cheese or crumbled goat cheese (optional)

For the Garlic Sauce (Touma or Yogurt Sauce):

  • ¾ cup plain Greek yogurt or tahini
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt to taste
  • Water to thin, if needed

Instructions

  1. Marinate the Chicken:
    • In a large bowl, mix together yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice.
    • Add chicken and coat well. Cover and marinate for at least 30 minutes, preferably 2-3 hours (or overnight).
  2. Cook the Chicken:
    • Heat a skillet or grill over medium-high heat.
    • Cook chicken 5-6 minutes per side until fully cooked and slightly charred.
    • Rest for 5 minutes, then slice or chop.
  3. Prepare the Garlic Sauce:
    • In a bowl, whisk together yogurt, garlic, lemon juice, olive oil, and salt. Adjust thickness with water.
  4. Assemble the Bowls:
    • Start with a base of rice or quinoa.
    • Top with sliced chicken, tomatoes, cucumber, onion, parsley, and any extras (pickles, feta, etc.).
    • Drizzle generously with garlic sauce.
    • Garnish with a sprinkle of sumac or extra parsley if desired.

Optional Additions:

  • Roasted chickpeas for crunch
  • Hummus or baba ganoush as a layer
  • Warm pita wedges on the side

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.

Chicken Shawarma