Lebanese cuisine is extremely diverse, and no one can remain indifferent after experiencing the bouquet of flavors of its meze, bread and pastries. Even street food, which cannot boast of special taste qualities elsewhere, awakens the gastronomic curiosity of the traveler with its mixtures of exotic flavors and tempts him immediately. Convinced to visit Lebanon and explore its culinary meanders? Yes, my next vacation isn’t until New Year’s Eve, and even then you don’t plan to leave the country. And now you’re only thinking about mouth-watering Levantine delicacies, right? Me too! So, the second best option after foodie tourism is to cook your own meals inspired by your dream destination! Today we are testing a recipe for homemade Lebanese chicken shawarma!
The best recipe for chicken shawarma, pita bread with white sauce
In Middle and Middle Eastern cuisine, shawarma is a type of spicy barbecue made from grilled meat. You can eat a plate of meat and vegetables with a sauce or pita bread filled with these fillings. Being a type of sandwich, the second option is easier to use as “street food”. And it’s not difficult to imitate at home if you know the basics. Lavash with white sauce, here is the best recipe for Lebanese chicken chourma that you can make at home…
Lavash – ingredients and preparation
Flatbreads according to our shawarma recipe with chicken are prepared very simply and relatively quickly. However, if you are expecting guests in less than an hour or just want a quick recipe for the evening, you can skip the wrap recipe below and opt for ready-made tortillas, which can be found even at most grocery stores. This is what I make on a Friday night when I want something tasty and quick at the same time. If you want to cook everything yourself, here is a list of ingredients for pita bread for shawarma:
200 g of flour
1 teaspoon dry baker’s yeast
1 pinch of sugar
100 ml of water
1 teaspoon of salt
1 teaspoon of olive oil
Dissolve yeast and sugar in water and leave for ten minutes. Put the flour and salt in a bowl and mix. Add diluted yeast and knead until you get a ball. Grease the resulting dough with oil, cover with cling film and leave to rise in a warm place for about 1 hour. Divide into 4 balls, spread each on the work surface and roll out with a rolling pin. Preheat a large frying pan and dry cook for 4-5 minutes, flip and cook for another 3-4 minutes on the other side.
Chicken shawarma recipe step by step
As you can imagine, the real stars of this chicken shawarma recipe are the wonderful oriental spices! Here is a list of all the ingredients needed to make it happen:
500 g boneless skinless chicken breast, cut into small pieces
500 g of chicken thighs without skin and bones
¼ cup olive oil
3 tablespoons of lemon juice
6 crushed garlic cloves
2 teaspoons of salt
1 teaspoon paprika
¾ teaspoon cardamom
¾ teaspoon cumin
¼ teaspoon crushed red pepper
¼ tsp cinnamon
In a salad bowl, put the olive oil, lemon juice, garlic, salt and spices (cardamom, paprika, cumin, crushed red pepper and cinnamon) and whisk to make the marinade. Add the chicken pieces to the bowl and mix well to coat the meat evenly with the marinade. Cover with cling film (or place in a ziplock bag) and refrigerate to marinate for at least an hour or up to 24 hours.
cooking Lebanese chicken
Preheat the oven to 200°C. Place the chicken on a baking sheet lined with parchment paper and bake for about 15 minutes, turning it over halfway through cooking. If necessary, use the function of the grill oven. Remove the chicken from the oven and cut into thin slices with a sharp knife. Heat a pan and briefly fry the chicken slices with a little of their juices over a high heat to brown them.
Stuffing and chowrma sauce
The chicken shawarma recipe will be incomplete without a suitable side dish, whether it is a spicy brunch with the family or an oriental themed evening with friends. Toppings include lettuce and other salad greens, fresh tomatoes, onions and pickles. Finally, the highlight of this little cooking show is a white sauce made with plain yogurt, garlic, lemon juice, pepper, salt, and a pinch of cumin. So what!
