What To Know
- Form the dough into a ball, place it in a greased bowl, and cover it with plastic wrap.
- Let it rise in a warm place for 1 hour, or until doubled in size.
- If you don’t have a skillet or griddle, you can cook the chicken in a frying pan or on a hot plate.
Craving the tantalizing taste of chicken shawarma but don’t have access to an oven? Fear not! This comprehensive guide will teach you how to make mouthwatering chicken shawarma right in the comfort of your own kitchen, without the need for an oven.
Ingredients
For the Chicken Marinade:
- 1 boneless, skinless chicken breast (about 500g)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Shawarma Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom
- Salt and pepper to taste
For the Pita Bread:
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
For the Toppings:
- Sliced tomatoes
- Sliced cucumbers
- Sliced onions
- Tahini sauce
- Garlic sauce
- Pickled turnips
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the chicken with the marinade ingredients. Toss to coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight for best results.
Step 2: Prepare the Pita Bread
In a large bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water while stirring until a dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball, place it in a greased bowl, and cover it with plastic wrap. Let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: Cook the Chicken
Heat a large skillet or griddle over medium heat. Remove the chicken from the marinade and discard the marinade. Season the chicken with the shawarma seasoning. Cook the chicken for 5-7 minutes per side, or until cooked through and slightly charred.
Step 4: Grill the Pita Bread
Divide the dough into 8 equal pieces. Roll out each piece into a thin circle, about 1/8-inch thick. Heat a non-stick skillet or griddle over medium heat. Cook the pita bread for 1-2 minutes per side, or until golden brown and slightly puffed.
Step 5: Assemble the Shawarma
Spread a layer of tahini sauce on a pita bread. Top with the cooked chicken, tomatoes, cucumbers, onions, garlic sauce, and pickled turnips. Roll up the pita bread tightly and enjoy!
Tips
- For a more flavorful shawarma, marinate the chicken overnight.
- Use fresh, high-quality ingredients for the best results.
- If you don’t have a skillet or griddle, you can cook the chicken in a frying pan or on a hot plate.
- Serve the shawarma with additional toppings, such as fries, hummus, or baba ghanoush.
Variations
- Try using different types of meat, such as beef, lamb, or turkey.
- Add vegetables to the shawarma, such as grilled peppers, zucchini, or mushrooms.
- Experiment with different sauces, such as a spicy harissa or a creamy yogurt sauce.
FAQ
Q: Can I use pre-cooked chicken for this recipe?
A: Yes, you can use pre-cooked chicken. Simply skip the marinating and cooking steps and proceed with assembling the shawarma.
Q: What if I don’t have tahini sauce?
A: You can substitute hummus or Greek yogurt for tahini sauce.
Q: How long can I store the shawarma?
A: The assembled shawarma can be stored in the refrigerator for up to 2 days. Reheat the shawarma in the oven or on a hot plate before serving.
