Chicken Shawarma may just be the most aromatic food I have EVER made and it’s so easy! Add in cooking it over an open fire on the rotisserie and you will not only enjoy the flavors and aromas, but you won’t be able to stop watching it transform right before your very eyes!

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Chicken Shawarma Marinade:
-1.5 pounds of boneless, skinless chicken thighs (or chicken breasts)
-4-5 cloves garlic, minced
-1 teaspoon ground cumin
-1 teaspoon ground paprika
-1 teaspoon ground turmeric
-1 teaspoon ground coriander
-1/2 teaspoon ground cinnamon
-1/4 teaspoon cayenne pepper (adjust to your spice preference)
-Salt and pepper to taste
-3 tablespoons plain Greek yogurt
-2 tablespoons olive oil
-Juice of 1 lemon
-2 tablespoons apple cider vinegar

In a bowl, combine the minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper.

Add the plain Greek yogurt, olive oil, lemon juice, and apple cider vinegar to the spice mixture. Mix everything together until you have a smooth marinade.

Cut the chicken into thin strips or bite-sized pieces. Place the chicken in a resealable plastic bag or a shallow dish.

Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or ideally overnight for the best flavor.

When you’re ready to cook, you can grill the chicken on skewers, use a stovetop grill pan, or even bake it in the oven at 375°F (190°C) until cooked through (about 20-25 minutes).

Serve the chicken shawarma in pita bread or flatbreads with your favorite toppings like sliced cucumbers, tomatoes, onions, and tahini sauce.

Enjoy your homemade chicken shawarma!
Tahini Sauce Recipe:
-1/2 cup tahini paste (sesame seed paste)
-2 cloves garlic, minced
-Juice of 1 lemon (about 2-3 tablespoons)
-2-4 tablespoons water (adjust for desired consistency)
– 1/2 teaspoon salt, or to taste
-2 tablespoons olive oil (optional, for added richness)
-Pinch of ground cumin (optional, for extra flavor)

In a bowl, whisk together the tahini paste, minced garlic, and lemon juice. The mixture will likely thicken and become pasty.

Gradually add 2 tablespoons of water while continuing to whisk. The sauce will start to thin out. If you prefer a thinner consistency, add more water, one tablespoon at a time, until you reach your desired thickness.

Season the tahini sauce with salt, and if you like, a pinch of ground cumin for extra flavor.

If you want to add some richness to the sauce, you can drizzle in olive oil and mix it in. This step is optional but can enhance the flavor.

Taste the sauce and adjust the salt and lemon juice as needed to suit your taste preferences.

Let the tahini sauce sit for a few minutes to allow the flavors to meld together.

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