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#CHICKEN SHAWARMA MARINADE HOW TO#

#CHICKEN SHAWARMA MARINADE HOW TO#

Today, you will learn how to make one of the most popular Middle Eastern dishes right at home!

Restaurant-Style Chicken Shawarma Recipe.

It's the perfect time-saving make-ahead freezer meal for busy weeknights! Jump to: It’s a very tasty Middle Eastern recipe that will make you want to make it again and again! You can make this Shawarma in large quantities and then freeze it for later use. It is gluten-free, low carb, and keto-friendly.

Transfer the chicken to an airtight container.This Chicken Shawarma recipe is absolutely delicious.

No matter how you serve it, don’t forget to add a sauce! Hummus, tzatziki, baba ganoush, and toum are some of my favorites. Or, serve it over a bed of Jasmine rice, tabbouleh, or fattoush. This chicken shish tawook works great stuffed into pita bread with lettuce, tomatoes, and veggies. Bake: If grilling isn’t an option, try baking the chicken at 450 degrees for 18-25 minutes, flipping the skewers once or twice instead.Oil the grill: Brush the grill grates lightly with oil before adding the shish tawook skewers to prevent them from sticking.Plus, they’re reusable, saving you money in the long run and preventing waste! Use metal skewers: This helps prevent splintering and ensures they don’t burn on the grill.However, if you’re in a hurry, allow for at least 30 minutes.

For the best results, let it marinate for 2-8 hours. Don’t rush the marinading process: In addition to adding flavor to the chicken, the yogurt sauce also helps tenderize the meat.Even chicken pieces: For even cooking, cut the chicken into equal-sized 2-inch by 1-inch strips.Serve: Plate the shish tawook, and serve the chicken warm drizzled with olive oil or with hummus for dipping.Cook until the chicken reaches an internal temperature of 425 degrees, rotating the skewers twice. Grill: Thread the chicken pieces onto the soaked skewers, and place them on a heated grill.Transfer the ingredients to the fridge for 2-3 hours. Pour the marinade on top, and coat the chicken completely. Marinade the chicken: Cut the chicken into strips, and place them in a gallon-size resealable bag or large bowl.Create the marinade: In a medium bowl, whisk all the ingredients for the marinade until smooth.Soak the skewers: If using wooden skewers, soak them in water to prevent them from burning on the grill.Boneless skinless chicken thighs: Chicken b reasts can be substituted.Herbs and spices: Paprika, ground cumin, dried oregano, allspice, ground cinnamon, ground nutmeg, ground cardamom, cayenne pepper, salt, and black pepper are included in the marinade.Ginger: Use fresh ginger that has been peeled and chopped.Tomato paste: Make sure it’s a thick paste and not tomato sauce.Olive oil: I recommend using extra virgin olive oil for the strongest taste.Just make sure whatever you use is plain. Yogurt: Low-fat or whole will work great.Although, you can also make oven baked chicken shawarma at home. Traditionally, shish tawook is grilled on skewers, and shawarma roasts long and slow on a spit.Instead, an olive oil-based marinade creates a stronger citrus flavor with warmer seasonings and a slightly spicier flavor. Alternatively, shawarma does not use yogurt or tomato paste.As a result, it has a rich, bold flavor and a distinct hue. Shish tawook is created with a creamy, yogurt-based marinade that features garlic, warm seasonings, and tomato paste.There are key differences in how the two recipes are created and prepared. Luckily, it’s simple to make at home, too! What’s the difference between chicken shish tawook and chicken shawarma?īoth dishes are made with boneless skinless chicken and Middle Eastern spices, but they are not the same. It’s one of my all-time favorite recipes and is always what I order when we dine at Middle Eastern restaurants.

Thanks to the marinade, chicken shish tawook always turns out juicy and is virtually fail proof. It is then grilled or baked until the chicken is fully cooked and tender. It features pieces of chicken that are soaked in a yogurt marinade infused with garlic, lemon juice, and lots of warm spices. Put together, the two translate to mean chicken skewer or chicken kebab.īelieved to have first been served during the Ottoman Empire, shish tawook quickly became popular throughout the entire Middle East, spreading into Egypt and Levant during the Ottoman’s rule. In the Turkish language, “shish” means skewer, and “tawook,” also sometimes spelled tauk, means chicken. It’s easy to make and pairs wonderfully with a variety of sides. This Chicken Shish Tawook is one of my favorite Middle Eastern recipes! Chicken pieces are marinated in a warmly spiced, brightly flavorful lemon and yogurt sauce then grilled to tender, juicy perfection.