Lebanese chicken shawarma

Delicious Lebanese chicken shawarma recipe

Preparation time: 20 minutes
Marinating time: 2 hours (or overnight)
Cooking time: 15 minutes
Total: 35 minutes (excluding marinating time)
Number of servings: 4

Shawarma is an iconic dish, appreciated all over the world, which combines the flavors of spices with the juicy texture of meat. This Lebanese chicken shawarma recipe promises an explosion of flavors and is a perfect choice for a savory dinner or a quick lunch. Let's discover together the steps to prepare it!

Ingredients

For the chicken marinade:
- 500 g chicken breast
- 150 ml Greek yogurt
- 30 ml milk
- 1 grated onion
- 1 tablespoon sumac (or juice of one lemon)
- 1 teaspoon coriander (ground coriander seeds)
- 1 dried chili pepper (finely ground)
- Salt and pepper to taste

For the lipii:
- 500 g flour
- 180 ml lu lukewarm water
- 120 ml Greek yogurt
- 7 g dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar (or honey)

For the sauce:
- 200 ml Greek yogurt
- ½ green cucumber
- Juice of one lemon
- 4-5 garlic cloves
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil

To serve:
- 2-3 fresh tomatoes
- ½ cucumber
- 1 avocado
- 3-4 green salad leaves
- Chopped green parsley
- Onion (sliced, old or green)

Shawarmei story

Shawarma is a traditional dish that has gained popularity for its combination of flavors and textures. Originating in oriental cuisines, shawarma has evolved over the years to become a symbol of street food. It is made from marinated meat, which is then grilled and served in sticks, often with fresh vegetables and flavored sauces. This chicken shawarma recipe will bring a touch of the magic of these flavors right into your kitchen.

Steps to the perfect shawarma

1. Making the marinade:
- Start by finely crushing the coriander and dried chili peppercorns in a grinder. This step is important to release the flavor of the spices.
- In a bowl, mix the powder with the Greek yogurt, grated onion, lemon juice (or sumac), salt and pepper. Add the sliced chicken breast, mixing well to evenly coat the meat with the marinade.
- Cover the bowl with plastic wrap and refrigerate to marinate. Ideally you should let it sit overnight, but if you don't have the time, even 2 hours is sufficient.

2. Making the sauce:
- In a small saucepan, mix the Greek yogurt with the grated cucumber, grated lemon juice, crushed garlic, salt, pepper, smoked paprika and olive oil.
- Put the sauce on a low heat and bring to a simmer, being careful not to overcook as it may cut. Once simmering, leave to cool.

3. Preparing the leeks:
- In a bowl, mix the warm water with the yeast and sugar. Let the mixture sit for 15 minutes to activate the yeast.
- Add the Greek yogurt, flour and salt. Knead dough on a floured surface until elastic. If using a food processor, knead on low speed for 20 seconds, then on medium speed for 5 minutes.
- Shape the dough into 8 balls and leave to rise for 30 minutes.

4. Cooking the chicken:
- Heat a pan with a little oil and add the marinated chicken strips. Brown them well on all sides so they are golden and juicy, but don't let them dry out.

5. Cooking the leeks:
- Roll out each dough ball into a thin circle about 2mm thick. Heat a frying pan and fry the lipettes for 2 minutes on each side over medium heat until lightly golden and fluffy.

6. Assembling the shawarmei:
- On each lipie, spread a good spoonful of sauce, sprinkle green lettuce strips and add the meat slices. Then top with tomato slices, cucumber, avocado and onion.
- Sprinkle with chopped fresh parsley, then roll the lipia as tightly as possible. If you like, you can warm the shawarma in the microwave for a few seconds before serving.

Chef's tip

For an even more authentic experience, you can add spices such as paprika, cumin or turmeric to the chicken marinade. You can also experiment with different types of vegetables, such as bell peppers or carrots, for added texture and color. Shawarma is versatile, so feel free to play with the ingredients!

Nutritional benefits

This chicken shawarma recipe is not only delicious, but also healthy. The chicken breast is a great source of lean protein, the Greek yogurt adds probiotics beneficial for digestion, and the fresh vegetables provide essential vitamins and fiber.

Delicious combinations

Chicken shawarma pairs perfectly with a fresh salad or a portion of rice with vegetables. A refreshing drink such as a mint tea or fruit smoothie can also complement this dish perfectly.

Frequently Asked Questions

1. What can I use instead of Greek yogurt?
You can use plain yogurt, but Greek yogurt gives a creamier texture and a more intense taste.

2. Can I use beef or lamb?
Of course you can! This recipe is flexible - you can replace the chicken with beef or lamb, just adjust the cooking time accordingly.

3. How can I store shawarma?
If left over, you can store shawarma in the fridge, covered, for 1-2 days. Warm it in the microwave or on a pan before serving.

4. Is the recipe easy to adapt for vegans?
Yes! You can use tofu or seitan instead of chicken and soy or coconut yogurt for the sauce.

I hope this recipe will inspire you to prepare a delicious shawarma at home. Enjoy the flavors, textures and time in the kitchen! Enjoy!

 Ingredients: 500 g chicken breast, 150 ml Greek yogurt, saffron, 30 ml milk, 1 grated onion, 1 tablespoon sumac (I used lemon juice), 1 teaspoon coriander, red hot pepper, salt, pepper - for the flatbreads: 500 g flour, 150-180 ml warm water, 120 ml Greek yogurt, 7 g dry yeast, 1 teaspoon salt, 1 teaspoon sugar (honey) - for the sauce: 200 ml Greek yogurt, 1/2 cucumber, juice of one lemon, 4-5 garlic cloves, salt, pepper, smoked paprika, 2 tablespoons olive oil - for serving: 2-3 fresh tomatoes, 1/2 cucumber, 1 avocado, 3-4 leaves of green lettuce, chopped parsley, sliced onion.