Easy Shawarma Chicken

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

Easy Shawarma Chicken

I like to serve this shawarma chicken with a dollop of tzatziki and a green salad, which you could also put in a warm pita, if you like. Sometimes, I also like to serve it with some roasted potatoes on the side, for a heartier meal. You could definitely grill the chicken, but I’ve written the recipe the way I make it, at home, which is in a large skillet. (I love my deep Tefal skillet, but pretty much any good-sized pan or skillet will do.) The recipe makes two generous adult serves, which is enough for us and our young son. You can easily double the quantities, to make more.

Easy Shawarma Chicken

Other options would be to use chicken tenderloins or pound out whole chicken breasts, if you’d rather not cut the chicken into bite-sized pieces. The main reason I often cut chicken this way is to make it easy for kids to eat. I hope you’ll enjoy this recipe as much as my family does!

Easy Shawarma Chicken

Enjoy the recipe…

Easy Shawarma Chicken

Shawarma chicken is a Turkish street food, usually roasted on a spit. My version is an easy recipe for the home cook, perfect for a quick dinner. This chicken is so flavourful, healthy, and simple to make. The marinade is just awesome, with lots of tasty spices to really pack in the flavour.

This recipe was adapted from skinnytaste

Ingredients

  • 1 lb/ 500g (2) boneless, skinless chicken breasts
  • 1 Tbsp extra virgin olive oil, plus 2 Tbsp olive oil for pan
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ¼ tsp turmeric
  • ¼ tsp curry powder
  • 1/8 tsp cinnamon
  • 2-3 dashes chili powder
  • 1 tsp kosher salt
  • Black pepper, to taste

Directions

  1. Trim fat from chicken breasts and cut into small bite-sized pieces. Place chicken pieces in a large Pyrex bowl.
  2. In a medium bowl or Pyrex measuring cup, combine 1 Tbsp olive oil and lemon juice.  Whisk until combined.  Add the garlic, cumin, paprika, turmeric, curry powder, chili powder, salt, and black pepper and whisk again.
  3. Pour the marinade into the bowl with the chicken, tossing it with a spoon to coat the chicken evenly.  Refrigerate and marinate chicken for at least 1 hour, and up to overnight.
  4. When ready to cook the chicken, heat a large skillet over medium-high heat. Add about 2 Tbsp olive oil to the pan and heat until shimmering. Add marinated chicken to the pan and cook the chicken for about 3 minutes. Turn chicken pieces over and cook for another 2 minutes, until cooked through. Transfer chicken to a plate before serving. Do not leave it in the pan, or it will dry out from overcooking.
  5. Serve chicken with a dollop of tzatziki and a green salad of baby spinach, sliced cucumber, onion, and tomatoes. It’s also delicious served in warm pita bread.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.

 

 

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