Shawarma is originally made of lamb, then it move to the different type of meat that started to reshape the shawarma by having chicken, turkey, and beef. It is usually cut in thin slices then they stack it in a cone-like shape on a vertical rotisserie. Chicken Shawarmas is street food can be found anywhere in the Middle East. There are so many ways to make chicken shawarma in the way that is cut and spiced. Many restaurants in the middle East prepare the chicken Shawarma by having thin cuts of seasoned chicken, they stack it on a skewer about 2 feet high in motorized gadget in front of heating component that continuously turning to roast the outer layer of the chicken. They use a long sharp knife to cut off the roasted part for serving. Shawarma usually served as a wrap inside a flatbread, pita bread and Iraqi Samoon. Chicken Shawarma is served with diced tomatoes, lettuce, cucumbers, onions, tahinin sauce, amba sauce and pickled vegetables.
I cook my chicken Shawarma differently at home, because I do not have the motorized gadgets used in the Middle Eastern restaurant. Well, I truly believe it just taste as good and maybe even better than the restaurant less fat and more flavor. This recipe starts with boneless chicken breast, Iraqi main spices cumin, coriander powder, black pepper. I like to Add more flavor to the chicken by adding ginger, garlic a jalapeno pepper and balsamic vinegar to make the chicken tender. It can be served with basmati rice or as sandwich with tomato, pickles, and cucumber or desired vegetables and sauces.
Ingredients
1 Ib breast chicken (cut in thin strips ½ inch think and 1 inch long)
5 clove garlic crushed
2 tablespoon ginger crushed
½ jalapeno pepper crushed
1 tablespoon balsamic vinegar
2 tablespoon olive oil
2 large yellow onion cut ½ inch thin strips
2 large green pepper cut ½ inch thin strips
½ cup water or as needed
salt as preferred
1 tablespoon cumin
1 tablespoon ground black pepper
1 tablespoon coriander powder
1 tablespoon garam masala powder
1 tablespoon paprika
Salad
1 green pepper cut in strips
1 or 2 cups Baby Spinach leaves
1 large tomatoes cut in strips
1 cup of red cabbage chopped
1 lemon juice
1 tablespoon vinegar
1 tablespoon olive oil
salt
Garnish
Amba (check out the Recipe in the website)
Hummas (check out the Recipe in the website)
Direction
Chicken Shawarma
In a large pan on high heat add olive oil and the chicken strips, let it half cook then add garlic, ginger, jalapeno pepper mix well then add the balsamic vinegar and lemon juice. Let the chicken cook fully add water if need it. After the chicken is fully cooked add the onion and green pepper then add the cumin, black pepper, coriander, garam masala and paprika. Let it cook for 4 to 5 minutes. Do not over cook the onion and the green pepper.
Salad
In a large bowl mix green pepper, baby spinach leave, tomatoes, red garbage add the salt, olive oil and vinegar
Iraqi Khubz and Samoon (check out the website for the Recipe)