Chicken Shawarma Marinade
Chicken Shawarma Marinade
November 28, 2023 by Kimberly
Transform your chicken shawarma with a zesty marinade featuring garlic, lemon, and a harmonious mix of Middle Eastern spices. Infuse bold flavor for a mouthwatering culinary adventure.
50 MINUTES
EASY
OMNIVORE
ARABIC
285 PER PORTION
SPICY
EVERYDAY
DINNER / MARINADE
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Get ready to whip up the best chicken shawarma ever with this amazing marinade! Mix in some garlic, fresh lemon juice, olive oil, and a bunch of delightful Middle Eastern flavors. Whether you grill it or roast it, you’re in for some seriously joyous, tasty bites that will send your taste buds on a magical journey. Make your own piece of happiness with this fantastic chicken shawarma marinade – it’s an absolute blast!
How to serve:
Serve your delicious chicken shawarma meat by placing it on warm pita bread or flatbread. Top with crunchy vegetables such as a tomato cucumber salad. Drizzle with a spicy tahini or mint garlic dip for a special kick. You can also use the chicken as a wonderful component for a whole meal, take a look at my Chicken Shawarma Plate. A perfect feast so that every bite is a hearty delight!
How to store:
Maximize the flavor of your chicken shawarma by storing it in a jar or airtight container, letting the marinade work its magic for up to 5 days. The longer it sits, the more the flavors meld together, creating an even more delicious and satisfying dish when you’re ready to savor it. Store the roasted marinated chicken shawarma meat by placing it in an airtight container in the refrigerator and consume within 2 to 3 days to ensure optimum freshness.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
If you want to get to know me better, click here!
„Let’s make a piece of happiness“
INGREDIENTS
FOR 2 PEOPLE
MARINADE
- 1 tsbp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp curry
- 1/8 tsp cinnamon
- 1/8 tsp pepper
CHICKEN
- 400g (14 oz.) chicken breast or boneless, skinless chicken thighs
ACTIVE: 5 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- medium sized bowl
- frying pan
- If you are using chicken breast, cut it into small pieces. If you are using boneless and skinless chicken thighs, you can also leave them whole.
- Remove the skin from the 3 garlic cloves.
ACTIVE: 15 min
PASSIVE: 30 min
COOKING
1. Mix 1 tbsp olive oil and 1 tbsp lemon juice in a bowl.
2. Squeeze the garlic cloves into the bowl with the olive oil and lemon juice. Now add 1 tsp cumin, 1 tsp smoked paprika powder, 1/4 tsp turmeric, 1/4 tsp curry powder, 1/8 tsp cinnamon, 1 tsp salt and 1/8 tsp black pepper and mix well.
3. Add the chicken to the marinade and mix well so that all the chicken is coated with the marinade.
4. Now place the bowl in the fridge. If you want it to be super quick, leave it to marinate for at least 30 minutes. For a longer preparation time, you can leave it in the fridge for up to 4 hours.
5. After the marinating time, heat a large frying pan over a medium heat. The chicken can now be placed on wooden or metal skewers before frying, but this is not a must. Tip: If you want to use wooden skewers, place them in a bowl of water 1 hour before use so that they can soak up the water and won’t burn during frying.
6. Either place the chicken on skewers in the pan or fry them individually. To ensure the right juiciness in chicken meat so that it does not become dry, turn it only once during frying. When you place the raw chicken in the pan, let it cook on this side over a medium heat until it turns white around the edges, which is the sign that the bottom half is cooked through. Then you can turn it over. Then fry for the same amount of time on the other side.
NOTE: The calorie information may vary depending on the product used, country and region.
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