Shawarma Chicken with Garlic-Yogurt Sauce
About this Recipe
By: Rachel
If you have spent time in the Middle East (and if you are a meat-eater), you have probably tasted shawarma—or at least smelled it while walking down the street. This mouth-watering and ubiquitous treat is found on nearly every street corner in city centers and in bustling neighborhoods.
Shawarma originated during the Ottoman Empire. It consists of meat (usually lamb, beef, chicken, and/or turkey) stacked on a spit and slowly roasted, rotisserie-style, for hours. As it turns throughout the day, thin slices are shaved off and served, usually in pita-style bread or over rice, with plenty of delicious accouterments.
You might be offered hummus, baba ghanoush or tahini; garlicky yogurt or toum. There will likely be salat, chopped vegetable mixes that may include tomatoes, cucumbers, and onions, and probably pickles. French fries are not a side dish, they go in the wrap. You may also be asked if you want your shawarma in a pita (a quickly-made, thin bread with a pocket) or laffa, a fermented Iraqi flatbread that is larger, fluffier, and chewier than pita.
Meats, marinades, toppings, and bread choices vary by region, but each are delicious and wonderfully fragrant, beckoning hungry passersby throughout the day. I badly wanted to create my own shawarma at home. Though it is tricky to mimic the taste of meat that has been slowly roasting for hours on a rotisserie, this recipe comes close. It helps to grill the meat over an open flame.
This recipe is adapted from Deb Perleman’s Chicken and Rice, Street Cart Style, from her second cookbook, Smitten Kitchen Every Day. She writes that her recipe was inspired by the halal carts of New York city, which she writes are “one of the greatest meals to be had.” She is right!
There are several components to this dish. Plan to marinate the chicken and prepare the garlic sauce a few hours before you want to eat, or overnight. About an hour or so before you want to eat, begin to cook the rice. While the rice cooks, cook the chicken; then prepare the salad and put the finishing touches on the garlic sauce.
Shawarma Chicken with Garlic-Yogurt Sauce
Ingredients
For the chicken and marinade:
- 3 ounces 85g plain, full-fat Greek yogurt
- ½ teaspoon kosher salt
- 2 cloves garlic, minced
- 1 teaspoon hot paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ⅛ teaspoon cinnamon
- 4-6 boneless, skinless chicken thighs
- 1 tablespoon vegetable oil for frying
For the rice:
- 1 pinch saffron
- 2-3 tablespoons hot water
- 2 cups 400g white rice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 3 cups 700mL chicken stock
For the garlic sauce:
- 1 Persian cucumber
- 5 ounces 140g plain, full-fat Greek yogurt
- 2 tablespoons olive oil, divided
- 1 medium clove garlic, minced
- ¼ teaspoon salt
- Juice of ½ lemon
- 2 tablespoons 6g chopped mint*
For the salad:
- 2 cups 300g cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- ½ cup 150g feta in brine, cubed or crumbled
- 3 tablespoons olive oil
- Juice of ½ lemon
- ¼ cup 12g chopped mint*
*Italian parsley or dill may be substituted
Step by Step Instructions
For the chicken:
- Mix the yogurt, lemon, garlic, salt, and spices together and add the chicken, making sure to coat each piece well. Refrigerate, and marinate for at least 90 minutes and up to 24 hours.30 minutes before cooking, remove the chicken from the refrigerator and allow it to come to room temperature. Remove the chicken from the marinade and scrape off most of the yogurt mixture (you will discard the marinade). Heat the oil in a heavy skillet, such as cast iron, over medium-high (you may also use your grill). Preheat your oven to 350°F (180°C). When the pan is hot, add the chicken thighs. Do not crowd the pan; this may be done in multiple batches. Turn the heat down to medium and cook, undisturbed, for 5-7 minutes on each side.Transfer to a baking dish and finish cooking in the oven, 15-20 minutes. The internal temperature will reach at least 165°F (74°C). Set aside to rest for 5-7 minutes before serving.
For the rice:
- Grind the saffron into a powder, and add to 3 tablespoons hot water to bloom. Allow it to steep for 15 minutes. Add the rice, saffron in water, cumin, salt, and stock to a rice cooker or pot, and cook until done. Keep warm until ready to serve.
For the salad:
- Mix all ingredients together in a salad bowl to combine. Add the chopped herbs just prior to serving.
For the garlic sauce:
- Peel the Persian cucumber, and finely shred it onto a plate lined with 2-3 paper towels. Set aside. Mix the yogurt, 1 tablespoon olive oil, garlic, salt, and lemon, and stir to combine. Over the sink, squeeze the cucumber in the paper towels, allowing the paper towels to absorb most of the moisture; some liquid may drip into the sink. Add the shredded cucumber into the yogurt mixture, and stir to combine. Cover, and refrigerate.Just prior to serving, mix in the chopped herbs and drizzle with the remaining tablespoon olive oil.
To serve:
- Serve and enjoy. The garlic sauce is delicious with both the chicken and the rice; I often put everything together in a bowl (even the salad) and mix a little so the flavors meld. If you have some pita bread, it would be an excellent addition to the meal.
Beverage Pairing
By: Olivia
The incredible depth of flavors in this dish makes it fun to pair. A few things should remain constant with the wine: it should be bright and fruity to complement the variety of spices and ingredients in the recipe. You could go toward lighter red varietals, like Gamay, Barbera, or Carignan. Explore aromatic white varietals like Gewürztraminer, Grillo, or Muscat for white wine. A fragrant rosé or orange wine would also be delightful, such as the Bernard Rondeau Bugey Cerdon Méthode Ancestral Rosé, a sparkling rosé from Gamay.
