The beautiful Middle Eastern cuisine encompasses a huge spectrum of diverse yet similar delicacies.
Depending on the region, there exists many different ways of preparing a dish owning the same title.
The traditional shawarma that most people are familiar with is usually prepared on a large rotating grill. The meat is then cut into thin slices and served in a wrap with fresh salad and tahini sauce. However, each household has their own version and variations of shawarma.
I have my preferences, too. I prefer baking the red meat shawarma in the oven and turn on the grill function in the end which gives it a very delicious flavour and a nice crispy texture. But for the chicken variant, I am absolutely satisfied with my deep skillet. It turns out to be as great and tender as the one served at our local Lebanese and Syrian snack bar.
But that´s not it. You can use this chicken meat as filling for your wrap, enjoy it on its own with a nice refreshing salad or try serving on bed of raisin rice like I usually do. It is an easy dish to bring together, but tastes amazingly delicious. Together with a refreshing yoghurt tahini sauce and salad, its a party on a platter!
What To Make?
There are lots of ways you can play around with your delicious Shawarma dish, feel free to use your imagination and creativity:
- Chicken shawarma: The star of the show is the chicken. Cut into thin strips and marinate in flavorful blend of spices mixed with yoghurt and citrus.
- Rice: is the main base of this dish. You can use white or brown rice. My first choice is the exceptionally fragrant Basmati (Read here, why). A sweet addition of raisins or sultanas goes really well with its delicate taste and fluffy texture.
- Tahini Yoghurt : is not a must but highly recommended. For a fancy variant, try my famous Mast o Khiyar.
- Salad: to add a little refreshing touch.
Tabbouleh or Horiatiki are my first picks when I am in the mood of elaborate cooking, otherwise chopped lettuce leaves or iceberg completely serve the purpose. Also, diced fresh tomato and cucumber make a delicious fresh topping all on their own. - Pickled veggies are also delicious with this dish.
Craving More Middle Eastern Dishes? Try These Delicious Recipes From Chef on Rhine:
A step-by-step video tutorial is available in my Insta highlights. Do have a look before you start making the this dish! Come back to rate the recipe and if convenient, do send me a photo of your remake. I love receiving your feedback!
Quick Chicken Shawarma with Raisin Rice
Ingredients
Chicken Shawarma
- 700 g boneless chicken cut into strips
- 3/4 cup thick yogurt
- 2 Tbsp lemon juice / white vinegar
- 1 Tbsp crushed black pepper
- salt
- 1/2 tsp cayenne pepper optional
- 1/2 tsp green cardamom powder
- 1 Tbsp garlic paste
- 1 tsp cumin powder
- 1/4 tsp nutmeg powder
- 1/2 tsp allspice powder
- 4 Tbsp olive oil
- 2 medium sized onions sliced or cut in circles
- 2 medium sized tomatoes chopped or thinly sliced
- 1/3 cup fresh parsley chopped
Raisin Rice
- 400 g basmati rice
- 3 Tbsp vegetable oil
- 1 small onion thinly sliced
- 1/2 tsp turmeric powder
- 2 black cardamoms
- 1 small cinnamon stick
- 2 bay leaves
- 1 tsp cumin seeds
- salt
- 700 ml water
- 1/2 cup raisins or sultanas
Instructions
Chicken Shawarma
- Mix all the spices in the yogurt, add lemon juice, olive oil and marinate the chicken strips in it for at least 30 minutes.
- Heat the skillet, add some chicken and fry on high medium heat until all juices from the marinade are cooked off.
- Add some olive oil, if needed!
- Cook entire chicken in batches and keep warm in a covered pot.
- You can also spread the chicken on a baking tray and broil in oven for a few min (after cooking in skillet) for a crispier variant.
- Add parsley once the chicken is done.
Raisin Rice
- Wash and soak rice in cold water for 30 min. Drain the excess water.
- Heat oil in a big cooking pan. Fry onion slices until translucent.
- Add all the spices.
- Add salt and water and bring to a boil.
- Carefully add the rice and allow to come to a boil.
- Reduce heat to medium and the rice absorb all the liquid.
- Turn the heat to lowest. Add raisins on top and cover the pan tightly with lid.
- Carefully open the lid after 5-10 minutes and toss the rice gently with a fork. DO NOT stir!
Assemble
- Spread a layer of prepared rice on the serving plate.
- Make a well in the centre and fill it with the shawarma chicken.
- Serve with tahini yoghurt. See recipe in notes!
Notes
- You can use chicken thigh meat instead of filet. That is more flavourful.
- You can also bake the chicken instead of cooking in skillet.
- Do not stir the rice too often. That breaks the beautiful fragile grains.
- For the optional sauce : Mix 1 cup yoghurt + 4 tbs tahini paste + salt + pepper. Add a little lemon juice in case the yoghurt itself is not sour enough.
Made the recipe as soon as it was uploaded and with all the ingredients at hand found it super easy, quick, and highly delectable. Now a definite entree for my lunch and dinner parties for it was as much of a visual treat as super it was in taste💓
Just tried it… it is Super easy and very amazing taste wise ❤️ Though i skipped the main ingredient of raisins cuz of my kids, but it still turned out great… i am sure with raisins it will be a level up… Thank you for sharing amazing recipes ❤️