Chicken Shawarma AT HOME
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- čas přidán 3. 06. 2024
- This delicious Chicken Shawarma Recipe of spice-marinated chicken is tightly packed on a skewered and roasted to perfection for a favorite Middle Eastern dish. My family is obsessed with this recipe and loves the big, bold taste of it.
GET METRIC MEASUREMENTS STEP BY STEP-BY-STEP IMAGES, AND PRINT OUT THE RECIPE AT:
www.billyparisi.com/chicken-s...
Ingredients for this recipe:
• 1 tablespoon coriander seeds
• 1 cinnamon stick
• 1 teaspoon green cardamom pods
• 1 tablespoon cumin seeds
• 1 teaspoon whole black peppercorns
• 1 ½ tablespoons coarse salt
• 1 teaspoon ground turmeric
• 1 tablespoon paprika
• ½ teaspoon cayenne
• 1/3 cup full-fat yogurt
• ¼ cup olive oil
• 2 tablespoons tomato paste
• Zest and juice of 2 lemons
• 2 tablespoons white vinegar
• 8 finely minced garlic cloves
• 1” peeled piece of freshly grated ginger
• 3 to 3 ½ pounds total boneless skinless chicken breasts and thighs
Serves 6
Prep Time: 1 hour
Cook time: 1 ½ hours
Procedures:
1. This is optional, but add the whole black peppercorns, coriander seeds, cumin seeds, cinnamon stick, and cardamom pods to a medium-sized sauté pan and cook while occasionally stirring over low to medium heat until the spices become very fragrant, which takes about 4 to 6 minutes.
2. Add them to a mortar and pestle or spice grinder and grind until finely ground.
3. Add the spices along with the cayenne, turmeric, paprika, garlic, ginger, salt, yogurt, oil, lemon juice, tomato paste, and vinegar to a large bowl and mix to combine. Set aside.
4. Gently pound the boneless skinless chicken breasts and thighs until they are about ¼” to ½” thick. The goal is for them to be flat in all areas for even cooking.
5. Add the pounded chicken to the bowl of spices and yogurt and thoroughly mix to coat. Once mixed, cover and place in the refrigerator for 12 to 48 hours.
6. Next, remove the chicken from the bowl and layer it onto a vertical skewer, firmly stacking it until all the chicken is used.
7. Place on a rack in the lower third of the oven at 375° and cook for 1:15 to 1:30 or until it reads 165° internally.
8. Remove the chicken, let it rest for 5 to 10 minutes, and then thinly shave it using a sharp knife.
9. Serve as is or with assorted accompaniments or in a pita wrap. See the video below for other easy cooking methods if you do not have a vertical skewer. In addition, you’ll see how I make it into a wrap. - Jak na to + styl
That onion and skewer hack is brilliant!
Dam that looks good. I traveled the Middle East for over 24 years as a Military contractor and had my share of great Shawarmas. Yours looks very good. Very nicely done. I love tabouli and toum as well.
The easiest way is to follow this recipe with the marinade/spice mix etc but just slice up the chicken and put on metal skewers and broil/grill the skewers. It is fantastic. I have made the with the onion and the full meat pile, while good it just looks a very long time to cook (like 2 or more hours).
I love the alternate tools. Well done video my friend
Wow, I've just run through half a dozen of your recipes - and I'm completely hooked! Tu signore, sei un genio culinario!
Many thanks!
I've tried Shawarma many times. This is the best method, because of homage to history and fundamentals!
When you use that bowl style juicer, place the cut side of the citrus down. That way you not only juice, you invert the peel to get the zest.
Trust me I’ve experimented with this ad nauseam through my restaurant days, and the way I did It extracts way more juice
This looks delicious!
Thanks for the useful cooking workaround!
loved it
My favorite!!
love shawarma, and love your videos! so glad I stumbled upon them. subscribing!! also, just a quite note to let you know that when using a citrus squeezer, you place the cut side of the fruit down towards the bowl - seems counterproductive, I know, but it works much better. hope you give it a try,.
Thank you so much for sharing this recipe!❤and I love ❤🎉learning new recipes!!!!❤🎉🎉🎉
I love chicken shawarma! It’s one dish I can never get tired of.
Wow! I love chicken or beef shawarma, wonderful recipe ❤
Now that looks Super Delicious 😋😋😋😋
💙💙💙💙
You down it this time. MY great chef. From a humble chicken ,you made the testy dish.
Hope no one stopped watching when they saw the specialty metal vertical skewer, excited to try the onion baking sheet hack!
I really love that you always show so many options and substitutions, especially the sheet pan, bakers rack, onion, and wooden skewer. You make things so doable for the common cook. Thank you. By the way, pronunciations are kinda ridiculous, everyone pronounces things differently, but I think it’s good to try to do all things as right as possible. Thanks again, God bless.
❤ I like the first method
Well Billy, after our little conversation about tahini, I thought I’d give this a go, I have the upright gas grill, but it’s no good in the UK winter ATM, so I ordered the pan with a skewer and I thought I’d give this a go, I’m not sure it’s very authentic because we have some top notch Lebanese shawarma joints nearby, but the taste of your marinade was epic, and I’ll be doing it again, obviously with tahini, but bravo chef.
7:15 or you can simply chop meat in small parts and fry in a pan. You can find it done this way in a lot of Lebanese or Turkish restaurants, so is also original.
Which way tastes better?
@@majestic6303 it's very good anyway 🤗 if I think twice - slightly better on skew
The skewers are best, but not everyone has them.
You're using your lemon-juicer incorrectly! Turn the citrus flesh-side down. Squeeze hard, so that every bit of juice is extracted, and you end up with the peel cup turned inside-out.
It's weird to me no-one told you this. Watch any Mexican food channel and you'll see it used correctly. (I mean, whatever. You still got juice, right? But.. it'd be like using scissors with the other hand. They sort of still work.)
This dish looked fabulous. I can't wait to try your version.
Yes. So much yes.
The way you were talking with your hands next to that skewer had me worried for you. lol. Great video as usual.
Haha. My Italian takes over sometimes. Didn’t even notice I was that close, sheesh.
Probably looks closer to us on camera but I was worried for you. lol@@ChefBillyParisi
Looks fantastic, only thing missing is some tahini sauce and pickled chillis
While it is a traditional accommodation, I’m not a fan of tahini sauce on it, but I do O.D. on Toum.
i love how at the close-out, u always talk about the communal aspect of cooking and food. however, for all those recipes, i'm too busy stuffing my face to domestically interact with anyone lol
Aloha. Looks awesome, thanks for the ghetto version with the skewers. Did you pre soak in water prior?
Beautiful 🤗🤗🤗♥️✌️🕊️🕺💃🕺💃🕺💃😎👍 looks like Indian masala 😍🙏
The first time, being the first viewer, commenter, and thumbs-upper! Great video.
Why do you cook such amazing food? LOL
Looks great love Israeli Shana is the best 👍🇮🇱
Shawerma is also famous in Jordan and other arabic countries
Correct, as I state in the written post on my site :-)
Watching this made me fancy some shawarma. So I looked up the menu at a Lebanese restaurant and found out that they're selling shawarma wraps at $26 a piece. 😱
Hey, Chef - just a little tip, you're using the citrus juicer backwards. Put the lime half in the other way.
Yeah I noticed as well.
U can do it either way 😂
Haha and I thought I have been using it wrong all this while!!
Great looking recipe but that is the backwards way to use that juicer! 😂
I disagree. Gets way more juice out.
@@ChefBillyParisi I'm with you on this one.
@@metaxaanabeer as you can see in the video, certainly gets more juice shooting up the sides!
8:26 it's Jabba the Hutt
😂😂
Looks fantastic and will definitely try. BUT you squeezed the juice wrongly. The lemon goes in face down opposite the curve. Counter-intuitive, as one would expect to have the curves match. But that is not the most effective way.
No, I didn’t, you get way more juice doing it like this. I can promise you working in restaurants for 15 years. I’ve tried every way possible and the way that I do it it extracts the most juice.
10:15 add some french fries, will take it from a 9 to an 11. Not too many, don't substitute meat with fries, don't be cheap 😂😂😂
I like fries on the side to dip in the toum!
@@ChefBillyParisi yeah, good ideea
9:27 It’s Arabic salad.
Funny how #Israel is trying to steel this one too…
What have you done professionally?
Other than your own content, there's nothing.
Thanks.
You know, he kinda got on my nerves a while back because he insisted on posting religious scripture on his fb page. No big deal, just kind of put him on mute for a few years. However, he is amazing! I have done at least 5 of his recipes, just did his country loaf today. He is a good dude and I am back to following him because I missed his recipes. I don’t know why you care what his background is lol.
@@arizonahd Many CZcams content creators slap "chef" to their names.
I'm just curious if this is a self designation or a professional one.
I just found this channel and haven't tried any of his recipes yet.
I appreciate your review.
I hate buying ingredients and trying something new just to have it turn out mediocre or inedible.
Cringe listening muricans cook Mediterranean food