Shawarma Djaj Chicken Shawarma Lebanon Middle East
Experience the irresistible flavors of the Middle East with this authentic Shawarma Djaj Chicken Shawarma recipe, a beloved street food staple hailing from Lebanon. Tender, marinated chicken thighs are infused with a tantalizing blend of yogurt, olive oil, garlic, and a medley of warm spices like cumin, turmeric, and paprika, then cooked to perfection until delightfully charred. Wrapped in soft, warm pita bread and topped with fresh tomatoes, onions, crunchy pickles, and creamy tahini or garlic sauce, each bite is a harmonious mix of juicy, smoky, and tangy flavors. Easy to prepare and utterly satisfying, this dish is perfect for weeknight dinners or impressing guests with a taste of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 1 kilogram Chicken thighs (boneless, skinless)
- 250 milliliters Plain yogurt
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1.5 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 6 pieces Pita bread
- 2 medium Tomatoes (sliced)
- 1 medium Onion (sliced)
- 100 grams Pickles (optional)
- 150 milliliters Tahini sauce or garlic sauce
- 1 medium Cucumber (sliced, optional)
Instructions
In a large bowl, mix together yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, and pepper to create the marinade.
Cut the chicken thighs into thin strips and add them to the marinade. Mix well to ensure the chicken is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best flavor.
Preheat an oven to 200°C (400°F) or heat a grill pan on medium-high heat.
Place the marinated chicken strips on a baking tray lined with parchment paper or grill the strips on the pan. Cook for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly charred. Internal temperature should reach 75°C (165°F).
Warm the pita bread in the oven or on a hot skillet for 1-2 minutes.
Assemble the shawarma by placing some chicken on the warm pita bread. Add sliced tomatoes, onions, pickles, cucumber, and a drizzle of tahini or garlic sauce on top.
Wrap the pita tightly around the fillings, or leave it open-faced if desired. Repeat with the remaining ingredients.
Serve the chicken shawarma hot with extra sauce on the side, and enjoy this delicious Middle Eastern dish!
Nutrition Facts
Calories |
3972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 43.4 g | ||
| Protein | 294.6 g | 589% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1057 mg | 81% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 6114 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
