After eyeing a beautiful, drool-worthy photo of lamb shawarma on a blog one day, shown below, I so wanted to make it, except for the fact that my husband won’t eat lamb.
So I searched the same blog, Recipe Tin Eats, for chicken shawarma and found a recipe I knew we’d both love.
It is Nagi’s recipe, who lives in Sydney, Australia, although she was born in Japan. I’ve enjoyed her blog for a few years now; her recipes are always fresh and innovative. Nagi also has the cutest dog, Dozer, who makes his appearance in every blog post.
Shawarma is Middle Eastern in origin, and refers to beef, lamb, chicken, or veal, grilled on a vertical spit that rotates.
If you’ve ever been to a döner kebob spot, you’re familiar with a close shawarma cousin. Similarly, the meat is sliced and placed on flatbread, sometimes offered with cucumber and tomato, or even hummus.
Except that shawarma is more about this lucious, spicy marinade that coats the raw meat and crusts up when the meat is grilled.
Why I never made any kind of shawarma at home before now is beyond me.
Slightly adapted from Recipe Tin Eats
2 pounds chicken thighs (I used breasts)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground cardamom
2 teaspoons smoky paprika
1 teaspoon ground cayenne
2 teaspoons salt
1 teaspoon finely ground pepper
Slice the chicken into uniformly-thick pieces and set aside.
In a medium bowl, combine the remaining ingredients and stir well. Yes, I’ve never used a tablespoon of ground cardamom in a dish before either, but don’t hesitate. Use it!
Add the chicken and make sure all of the pieces are coated. Place the chicken and marinade in a large zip-lock bag and refrigerate for 1 or 2 days.
Ideally the chicken should be grilled outside on a barbecue, but on this day I used my indoor stove-top grill.
Bring the chicken to close to room temperature. Grill the chicken until just done; you don’t want the meat dry, especially if you’re also using chicken breasts.
To serve, set out the platter of grilled chicken, flatbreads, hummus, sliced tomatoes, and cucumbers.
You don’t have to add all of the “goodies,” but I do!
I made a parsley-laden tabbouleh, and also served a “salad” of tomatoes and cucumbers.
Nagi included a yogurt sauce on her same blog post for chicken shawarma, and I preferred it over the hummus.
1 cup Greek yogurt
1 clove garlic, minced
1 teaspoon ground cumin
Squeeze of lemon
Whisk together the yogurt with the garlic, cumin, and lemon. Season with salt and pepper, and serve at room temperature.
I even made a quick pickled radish condiment for the shawarma, but it wasn’t really necessary.
For this feast, I had to share with friends, so I served all of the dishes buffet-style, and friends created their own shawarma. It’s so similar to serving fajitas!
Everyone had a good time. I served a Sonoma Coast Pinot Noir which went perfectly with the chicken and other Middle Eastern flavors.