Shawarma Djaj – Chicken Shawarma Recipe

RatingDifficultyBeginner

This Chicken Shawarma has incredible flavor! With just a few common spices and five minutes of preparation, you'll feel as though you're in a Middle Eastern souk!

Yields1 Serving
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
TweetSave
 380 g Chicken breasts (without skin)
FOR THE MARINADE
 1 ⅓ Garlic cloves
 ½ tsp Arabic mixed spice (or All Spice)
  tsp Salt
 ¼ tsp Cinnamon (powder)
  tsp Black pepper
  tsp Cardamom (powder)
  tsp Red chili (powder, optional)
 1 ⅓ tbsp Lemon juice
 5 ½ tbsp Olive oil


1

Prepare the marinade by mixing the ingredients together.

2

Pour the marinade over the chicken strips and mix well. Then add the olive oil and mix again. Cover and leave in the fridge for at least 1 hour, but make sure it is at room temperature before cooking. (You can marinate the chicken overnight.)

3

Heat a pan on high then add the chicken strips and keep stirring them so they cook evenly on all sides and nothing burns. You’ll see that as the chicken starts to cook it will release water. Depending on how much water there is you can either let it evaporate as you cook or just pour out the water. The idea here is not to boil the chicken. Once the water is gone add the olive oil and continue to cook the chicken until browned on all sides. Note: Take the chicken out of the fridge about half an hour before cooking so it’s not too cold when you start.

Ingredients

 380 g Chicken breasts (without skin)
FOR THE MARINADE
 1 ⅓ Garlic cloves
 ½ tsp Arabic mixed spice (or All Spice)
  tsp Salt
 ¼ tsp Cinnamon (powder)
  tsp Black pepper
  tsp Cardamom (powder)
  tsp Red chili (powder, optional)
 1 ⅓ tbsp Lemon juice
 5 ½ tbsp Olive oil

Directions

1

Prepare the marinade by mixing the ingredients together.

2

Pour the marinade over the chicken strips and mix well. Then add the olive oil and mix again. Cover and leave in the fridge for at least 1 hour, but make sure it is at room temperature before cooking. (You can marinate the chicken overnight.)

3

Heat a pan on high then add the chicken strips and keep stirring them so they cook evenly on all sides and nothing burns. You’ll see that as the chicken starts to cook it will release water. Depending on how much water there is you can either let it evaporate as you cook or just pour out the water. The idea here is not to boil the chicken. Once the water is gone add the olive oil and continue to cook the chicken until browned on all sides. Note: Take the chicken out of the fridge about half an hour before cooking so it’s not too cold when you start.

Shawarma Djaj – Chicken Shawarma Recipe

Leave a Reply

Your email address will not be published.