Lebanese Chicken Shawarma Recipe

Boneless, skinless chicken thighs: Provides a tender and juicy base for the shawarma.

Olive oil: Adds richness and helps in marinating the chicken.

Lemon juice: Adds a tangy flavor and helps tenderize the meat.

Garlic: Adds a robust and aromatic flavor.

Ground cumin: Provides a warm, earthy flavor essential to shawarma.

Ground coriander: Adds a citrusy and slightly sweet note.

Ground paprika: Adds a mild sweetness and vibrant color.

Ground turmeric: Adds a warm, peppery flavor and golden color.

Ground cinnamon: Adds a subtle sweetness and depth of flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a mild heat and sharpness.

When marinating the chicken thighs, make sure to massage the marinade into the meat thoroughly. This helps the spices and flavors penetrate deeper, resulting in a more flavorful shawarma. Additionally, allowing the chicken to marinate overnight in the refrigerator will enhance the taste even further.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but still work well in shawarma.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and can be used in place of olive oil for cooking.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a comparable tangy flavor.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile and can be used in place of cumin.

• ground coriander - Substitute with ground caraway seeds: Caraway seeds also work as a substitute for coriander due to their similar flavor.

• ground paprika - Substitute with chili powder: Chili powder can add a similar color and a bit of heat, though it may be spicier.

• ground turmeric - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• ground cinnamon - Substitute with ground allspice: Allspice has a warm, sweet flavor that can mimic the taste of cinnamon.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute for black pepper.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the shawarma soggy.

• Transfer the cooled chicken shawarma into an airtight container. If you have a lot of shawarma, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator if you plan to consume the shawarma within 3-4 days. This keeps the chicken fresh and flavorful.

• For longer storage, place the shawarma in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn. This will help maintain the chicken's texture and taste.

• To reheat refrigerated shawarma, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover with foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• If reheating from frozen, allow the shawarma to thaw in the refrigerator overnight. Then follow the same reheating instructions as for refrigerated shawarma.

• For a quicker reheating option, you can use a microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.

• To maintain the shawarma's crispy edges, consider giving it a quick sear in a hot skillet after reheating. This will bring back some of the original texture and flavor.

• Serve the reheated shawarma with fresh pita bread, hummus, tahini sauce, or your favorite vegetables for a delicious meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken shawarma on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the chicken is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the leftover chicken shawarma in the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until the chicken is hot.

• Microwave Method:

  1. Place the leftover chicken shawarma on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Continue heating in 30-second intervals until the chicken is thoroughly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken shawarma in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover chicken shawarma in the steamer basket.
  3. Cover and steam for about 5-8 minutes, or until the chicken is heated through.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the chicken thighs evenly.

• Measuring spoons: Essential for accurately measuring the olive oil, lemon juice, and spices.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for thoroughly mixing the marinade ingredients together.

• Tongs: Ideal for turning and coating the chicken thighs in the marinade.

• Plastic wrap: Used to cover the mixing bowl while the chicken marinates in the refrigerator.

• Baking sheet: A flat sheet used to bake the marinated chicken in the oven.

• Parchment paper: Lining the baking sheet with parchment paper can help prevent the chicken from sticking and make cleanup easier.

• Oven: Preheated to 425°F (220°C) for baking the chicken to perfection.

• Meat thermometer: Useful for checking that the chicken has reached a safe internal temperature of 165°F (74°C).

• Cutting board: A surface for slicing the cooked chicken into thin strips.

• Chef's knife: A sharp knife for slicing the chicken after it has rested.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use a baking sheet liner: Line your baking sheet with parchment paper or foil for easy cleanup.

Pre-cut ingredients: Mince the garlic and measure out the spices ahead of time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick slicing: Use kitchen shears to quickly cut the cooked chicken into strips.