Chicken Shawarma

Chicken Shawarma

This is Syrian-style Chicken Shawarma made with chicken fillet marinated in vinegar, water, yogurt, oil, garlic, ginger, curry, cardamom, Maggi seasoning, tomato paste, pepper paste, and sliced lemon. Marinate the chicken in the refrigerator for at least 6 hours—preferably overnight—then fry it in batches in ghee until cooked and browned to a shawarma-like color. For serving, the video mentions garlic cream with tomato and lemon, with pomegranate molasses drizzled over the top.

Seasoned chicken cooked in the shawarma style for serving in wraps or plates.

Like a Middle Eastern chicken wrap filling.

Usually sliced thin and served with bread, sauce, and vegetables.

Ingredients

  • 1 kilo Chicken fillet
  • quarter cup Vinegar
  • three-quarters cup Water
  • 2 tablespoons Salty soy sauce
  • quarter cup Yogurt
  • quarter cup Oil
  • quarter teaspoon Ground ginger
  • quarter teaspoon Curry
  • quarter teaspoon Ground cardamom
  • 1 tablespoon Maggi seasoning or 2 small cubes
  • quarter teaspoon Garlic powder
  • quarter teaspoon Dried coriander
  • 1 teaspoon Crushed garlic
  • 1 teaspoon Salt
  • 1 teaspoon Tomato paste
  • 1 lemon Lemon, sliced with its peel
  • 1 teaspoon Pepper paste
  • mentioned without a quantity Ghee
  • cup Fine starch
  • 1 egg Egg
  • half cup Vegetable oil
  • a little Citric acid
  • a little Tomato
  • a little Lemon
  • mentioned without a quantity Mayonnaise
  • mentioned without a quantity Pomegranate molasses

Instructions

  1. Cut the chicken fillet in the pan or on a cutting board into slices suitable for shawarma.
  2. In a bowl, combine the stated amount of vinegar with the stated amount of water for the marinade.
  3. Add the salty soy sauce to the marinade bowl, if using.
  4. Add the yogurt to the marinade bowl.
  5. Add the oil to the marinade bowl.
  6. Add the ground ginger to the marinade bowl.
  7. Add the curry to the marinade bowl.
  8. Add the ground cardamom to the marinade bowl.
  9. Add the Maggi seasoning or Maggi cubes to the marinade bowl.
  10. Add the garlic powder to the marinade bowl.
  11. Add the dried coriander to the marinade bowl.
  12. Add the crushed garlic to the marinade bowl.
  13. Add the salt to the marinade bowl.
  14. Add the tomato paste to the marinade bowl.
  15. Slice the lemon with its peel, then add it to the marinade bowl.
  16. Add the pepper paste to the marinade bowl.
  17. Mix the marinade well in the bowl until combined.
  18. Place the marinade and chicken in the refrigerator for no less than 6 hours.
  19. If possible, marinate in the refrigerator overnight.
  20. Heat the ghee in a frying pan.
  21. Add the marinated chicken to the pan in batches if the pan is large.
  22. Fry the chicken in the pan until it is about 80% cooked.
  23. Transfer the chicken from the pan to an oven tray or another suitable tray.
  24. Add the remaining batches to the pan with a spoonful of ghee, then fry them in the same way.
  25. Leave the chicken after frying until it browns and takes on the color of shawarma.
  26. Prepare the serving dish with tomato, lemon, and garlic cream or mayonnaise.
  27. Add the finished shawarma to the serving dish.
  28. Add pomegranate molasses on top when serving.

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