Spiced Shawarma Chicken Wraps or Skewers

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Chicken Shawarma.jpg

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

A little while before Christmas, my blog friend Faith from An Edible Mosaic asked me, if I wanted to participate in her virtual party for her first cook book. I was very excited at that time, because I know Faith and her blog for a long time and I knew that the book was going to be a success. Back then, I was given a recipe, but due to a very heavy working schedule, I didn’t have the time to prepare it myself. So, I just went ahead and presented Faith’s version and photos.

I’ve been blogging since 2008 and all this time I have met hundreds of food bloggers around the world and this has been a blessing for me. I have learnt so many things about different kitchens of the world and shared a common passion, food.

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As soon as Faith’s book was released in Amazon, I placed the order and I received it just a breath away from Christmas. The perfect gift, don’t you think?

I went through each and every recipe of the book and I was amazed by the effort and hard work Faith has put in it. It is full of beautiful pictures and recipes from Middle Eastern cuisine that Faith ‘inherited’ from her mother-in-law, who is Syrian. Going through this book, made me realize how many things in common Greek kitchen shares with the other people in Mediterranean Sea.

So, now and since I had a personal opinion regarding the book, I asked Faith if I could cook a recipe from the book and present it in here. She immediately responded to me with several delicious options from her book and I chose this chicken.

The funny thing is that Faith, because she doesn’t have a vertical rotisserie has invented a way to prepare this dish as close as possible to the original one. I, on the other hand, do have one and so for me was a piece of cake to make it.

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I cannot begin to tell you how soft, moist and full of Middle Eastern aromas these skewers were. I accompanied them with the garlicky mayo and French fries and all three of us enjoyed every single bite.

It was a delicious recipe just like all the recipes included in this book. I highly recommend it and it is a good chance for all of us as a food community to support young, talented people in their first steps. I know there are many famous, trustworthy and capable chefs and personas who publish, write, present on TV, but I think that we should also give the chance to new, young people make their dreams a reality, especially if they are as worthy as Faith. At this point I would like to add that all this is coming from me. I was not paid or influenced by anybody in writing this and I bought the book with my own money.

But I think I’ve said enough and I will proceed with the recipe. I know that most of you do not own a vertical rotisserie, so I am giving you the recipe as Faith has written it in her book and with the blue I am adding my instructions with the vertical rotisserie for those of you who happen to have one.

Chicken Shawarma.jpg

 

Spiced Shawarma Chicken Wraps or Skewers

Recipe courtesy of An Edible Mosaic:  Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Serves 8

1 batch Shawarma Spice Mix

½ cup (125 ml) plain yogurt

1½ tablespoons fresh lemon juice

3 large cloves garlic, crushed

1½ teaspoons salt

2 lb/1 kg boneless, skinless chicken breast

2 tablespoons olive oil, plus more for sautéing

16 flatbreads

Garlic Mayonnaise

Chicken Shawarma.jpg

Shawarma Spice Mix

2 teaspoons ground cumin

2 teaspoons ground coriander

¾ teaspoon ground black pepper

½ teaspoon ground ginger

½ teaspoon ground allspice

¼ teaspoon ground fenugreek

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon ground sweet paprika

¼ teaspoon ground turmeric

¹/ 8 teaspoon ground red pepper (cayenne) (optional)

Chicken Shawarma.jpg

Instructions

Prepare the Shawarma Spice Mix.
Cut the chicken in squared pieces about 5cmX5cm/2in.X2in.
Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
Take the chicken out of the fridge, discard any excess marinade and stick them to the skewers.
Put the skewers to your rotisserie and bake according to your manufacturer’s instructions. Mine made them to perfection in 30 minutes.
Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.
Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)

Chicken Shawarma.jpg
Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
10. Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brown and slightly crispy.
Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
I accompanied them with the garlic mayo and French fries.

Chicken Shawarma.jpg
Garlic Mayonnaise

 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt

2 large egg whites or 1 large egg

1 cup (250 ml) oil

1 tablespoon lemon juice

1 tablespoon cold water

Chicken Shawarma.jpg

Instructions

Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
Whisk together the garlic paste and egg until well blended.
Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
Add the cold water and mix until smooth and creamy.

Chicken Shawarma.jpg

5.0 from 4 reviews
Spiced Shawarma Chicken Wraps or Skewers
 
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Middle eastern
Serves: 8
Ingredients/ Συστατικά
  • 1 batch Shawarma Spice Mix
  • ½ cup (125 ml) plain yogurt
  • 1½ tablespoons fresh lemon juice
  • 3 large cloves garlic, crushed
  • 1½ teaspoons salt
  • 2 lb/1 kg boneless, skinless chicken breast
  • 2 tablespoons olive oil, plus more for sautéing
  • 16 flatbreads Garlic Mayonnaise
Shawarma Spice Mix
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ¾ teaspoon ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground fenugreek
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground sweet paprika
  • ¼ teaspoon ground turmeric
  • ¹/ 8 teaspoon ground red pepper (cayenne) (optional)
Garlic Mayonnaise
  • 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
  • 2 large egg whites or 1 large egg
  • 1 cup (250 ml) oil
  • 1 tablespoon lemon juice
  • 1 tablespoon cold water
Instructions/ Εκτέλεση
  1. Prepare the Shawarma Spice Mix.
  2. Cut the chicken in squared pieces about 5cmX5cm/2in.X2in.
  3. Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
  4. Take the chicken out of the fridge, discard any excess marinade and stick them to the skewers.
  5. Put the skewers to your rotisserie and bake according to your manufacturer’s instructions. Mine made them to perfection in 30 minutes.
  6. Preheat oven to 350°F and spread 1 tablespoon of oil on the inside of a large baking dish.
  7. Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tablespoon of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)
  8. Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
  9. Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
  10. Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
  11. Toast the sandwiches on a dry griddle or a flat sandwich press so that the bread gets golden brown and slightly crispy.
  12. Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
  13. I accompanied them with the garlic mayo and French fries.
Garlic Mayo
  1. Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
  2. Whisk together the garlic paste and egg until well blended.
  3. Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
  4. Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
  5. Add the cold water and mix until smooth and creamy.
Notes/ Σημειώσεις
With bold are the instructions of how I did it in the vertical rotisserie!

5.0 from 4 reviews
Kοτόπουλο Shawarma με Πίτες ή σε Σουβλάκια
 
Η συνταγή προέρχεται από το βιβλίο της Faith Gorsky An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, Εκδόσεις Tuttle Publishing; Νοεμ. 2012; reprinted with permission.
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Μέσης Ανατολής
Ingredients/ Συστατικά
  • 1 μερίδα Shawarma μίγμα καρυκευμάτων
  • ½ φλ. (125 ml) γιαούρτι
  • 1½ κ.σ. φρέσκο χυμό λεμονιού
  • 3 μεγάλες σκελίδες σκόρδο, λιωμένες
  • 1½ κ.γ. αλάτι
  • 1 κιλό στήθος κοτόπουλου χωρίς κόκκαλα και δέρμα
  • 2 κ.σ. ελαιόλαδο, συν και άλλο για το σωτάρισμα
  • 16 πίτες
Μίγμα καρυκευμάτων Shawarma
  • 2 κ.γ. κύμινο
  • 2 κ.γ. κόλιανδρο ξηρό, αλεσμένος
  • ¾ κ.γ. μαύρο πιπέρι
  • ½ κ.γ. ξερό τζίντζερ
  • ½ κ.γ. τριμμένο μπαχάρι
  • ¼ κ.γ. Τριγωνέλλα (fenugreek)
  • ¼ κ.γ. τριμμένο κάρδαμο
  • ¼ κ.γ. τριμμένο γαρύφαλλο
  • ¼ κ.γ. πάπρικα γλυκιά
  • ¼ κ.γ. τούρμερικ
  • 1/ 8 κ.γ. κόκκινο πιπέρι (cayenne) (προαιρετικά)
  • 2 σκελίδες σκόρδο, λιωμένες σε ένα γουδί με ½ κ.γ. αλάτι
Για τη Σκορδο-μαγιονέζα
  • 2 μεγάλα ασπράδια αυγών ή 1 μεγάλο αυγό
  • λάδι 1 φλ. (250 ml)
  • 1 κ.σ. χυμό λεμονιού
  • 1 κ.σ. κρύο νερό
Instructions/ Εκτέλεση
  1. Προετοιμάστε το μίγμα μπαχαρικών Shawarma.
  2. Κόβετε το κοτόπουλο σε κομμάτια τετράγωνα 5cmX5cm.
  3. Αναμείξτε το καρύκευμα με το γιαούρτι, το χυμό λεμονιού, το σκόρδο, και το αλάτι σε ένα μεγάλο μπολ.
  4. Προσθέστε το κοτόπουλο και αναμείξτε καλά.
  5. Καλύψτε με μεμβράνη και ψύξτε 2 έως 24 ώρες.
  6. Βγάλτε το κοτόπουλο από το ψυγείο, αφαιρέστε την πλεονάζουσα μαρινάδα και καρφώστε στις μεταλλικές σούβλες.
  7. Βάλτε τα στην ψησταριά και ψήστε σύμφωνα με τις οδηγίες του κατασκευαστή σας. Στη δική μου έγιναν σε 30 λεπτά.
  8. Προθερμάνετε το φούρνο στους 175 ° C και ρίξτε 1 κουταλιά της σούπας λάδι στο εσωτερικό ενός μεγάλου ταψίου.
  9. Αφαιρέστε την πλεονάζουσα μαρινάδα από το κοτόπουλο με τα χέρια σας.
  10. Τακτοποιήστε το κοτόπουλο, σε μία στρώση και περιχύστε με 1 κουταλιά της σούπας λάδι.
  11. Ψήστε (χωρίς σκέπαστρο) 1 ώρα, ή μέχρι το κοτόπουλο να είναι μαγειρεμένο πλήρως.
  12. Αφαιρέστε το κοτόπουλο από το ταψί και κόψτε το σε μικρά κομμάτια.
  13. Στη συνέχεια, το μεταφέρετε πίσω στο ταψί που ψήθηκε για να απορροφήσει τους χυμούς.
  14. Πάρτε ένα μεγάλο τηγάνι και καλύψτε με λάδι και βάλτε το σε μέτρια-υψηλή φωτιά. Μόλις είναι ζεστό, προσθέστε το κοτόπουλο κομμένο σε φέτες και σοτάρετέ το μέχρι να γίνει τραγανό και να ροδίσει (ίσως χρειαστεί να σοτάρετε το κοτόπουλο σε δύο ή τρεις παρτίδες έτσι ώστε το τηγάνι να μην είναι υπερπλήρες).
  15. Πάρτε τις πίτες και αλείψτε τις με τη σκόρδο- μαγιονέζα
  16. Προσθέστε μερικά κομμάτια από το κοτόπουλο οποιαδήποτε λαχανικά σας αρέσουν.
  17. Τυλίξτε το σαν σουβλάκι ή βάλτε και άλλη μια πίτα από πάνω και ψήστε τις μέχρι να ροδίσουν.
  18. Συνοδέψτε τα με τη σκορδο-μαγιονέζα και πατάτες τηγανιτές.
Για τη Σκορδο-μαγιονέζα
  1. Λιώστε το σκόρδο και το αλάτι στο γουδί μέχρι να σχηματιστεί μια πάστα.
  2. Χτυπήστε ελαφρά μαζί με το σκόρδο το αυγό μέχρι να ενωθούν πλήρως.
  3. Αρχίστε να ρίχνετε το λάδι, σταγόνα σταγόνα στην αρχή πιο πολύ στη συνέχεια μέχρι και αυτό να ενσωματωθεί πλήρως με τα υπόλοιπα υλικά.
  4. Μόλις έχετε προσθέσει το ½ φλ. Λάδι, αρχίστε να το εναλλάσετε με το χυμό λεμονιού και συνεχίστε την ανάμειξη μέχρι να ενσωματωθούν πλήρως.
  5. Προσθέστε το κρύο νερό και ανακατέψτε μέχρι να γίνει το μίγμα κρεμώδες.
Notes/ Σημειώσεις
Με έντονα γράμματα είναι οι οδηγίες για το πως το έκανα εγώ στην ψησταριά που έχω.

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