But this doesn’t mean Shawarma can’t be made at home quickly and as deliciously as it is at a restaurant.
So here are my tips: the key to a good Shawarma recipe is the combination of smokiness desired in the meat (usually accomplished through grilling) and simultaneous “juciness,” also accomplished from the olive oil and lemon juice marinade it is soaked in.
Follow my below variation for a Clearly Delicious spin on one of my favorite chicken-style dishes. With the right preparation and ingredients, homemade Chicken Shawarma never tasted so good outside of a restaurant.
This recipe is adapted from Food Network Kitchens although my version changes more than 3 ingredients. The original can be found here.
* 10 cloves garlic, minced or pressed
* 1/2 cup freshly squeezed lemon juice
* 1/2 cup olive oil
* 1 teaspoon cumin
* 4 teaspoons curry powder
* 1 teaspoon salt
* 4 teaspoons pepper
* 10 drops yellow food coloring
* 3 pounds boneless skinless chicken breasts
Serve with: hummus, pita bread, cherry tomatoes, cucumbers, and other Lebanese fare
1.) Add chicken to a large mixing bowl and season with garlic, cumin, curry powder, salt, and pepper.
2.) In a separate bowl, whisk together the lemon juice and olive oil. Pour mixture over chicken and stir till fully coated and combined. Cover bowl with plastic wrap and allow to refrigerate overnight so that the flavors really sink in. This particular recipe will keep up to several days so long as it’s refrigerated.
3.) When ready to cook and serve warm a large non-stick skillet on medium-high heat. Add chicken and cook until well-done. To get that really smokey taste, you may wish to grill the chicken on an open grill, but both techniques work well.
Serve on a bed of hummus and pita bread and garnish with fresh vegetables like cucumber slices and cherry tomatoes. Enjoy! Makes 6-8 servings.
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Written by: Helana Brigman