The Chicken Shawarma
The Chicken Shawarma is the Arabic take on the ‘sandwich’. However, this ‘sandwich’ comes with either a lamb or chicken filling. Shawarmas started of as a common type of street food along with falafel. Serving them was particularly easy for the vendor due the meat being on a spit and Middle Eastern bread (Khobez) being used to wrap the meat up. Such is the popularity of this dish today, many high streets in places like Beirut, Amman and Baghdad have whole stores just dedicated to this Arabian food favourite.
In Arabic catering, the Chicken Shawarma is a must. Alongside hummus and falafel it is probably in the top five most recognisable arabic dishes. A shawarma can be relatively healthy to eat, however, certain places use certain types of chicken, mayonnaise and additional oil which naturally effects the nutritional values. However, it is entirely possible to make the Shawarma a healthy dish based on using little oil and using organic chicken thighs.
We have listed our own shawarma recipe below used in our Arabic Catering service, for you guys who enjoy your middle eastern cuisine!
1 Lemon and 1 Lime,
2 Cloves of Garlic,
1 tablespoon of ginger,
1 tablespoon of turmeric
1 teaspoon of cinnamon
1 tablespoon of salt
1 tablespoon of Tomato Puree
2 pieces of pickle and turnip
300 grams of organic chicken thighs
1 Lebanese Khobez (bread)
Start of by crushing the two cloves of Garlic. Then proceed by adding them into a bowl along with the lemon and lime, ginger, turmeric, cinnamon and tomato puree. Make sure that this turns into a small kind of paste. Once you have done this, rinse the organic chicken in a bowl and then add the salt to the chicken. It is best to cut this into small pieces . Afterwards, add the salt to the mixture and then add the paste that you had prepared earlier. When this is completed, leave the bowl in the fridge for 24 hours to marinate. Lastly, take it out of the fridge and grill the chicken on both sides for 15 minutes (see video below) until golden. To finish, cut the chicken into small strips then serve onto arabic bread with garlic mayonaise, gherkins, pickled turnip and a sprinkle of lemon.