How to Cook Shawarma Chicken
Shawarma is a popular Middle Eastern dish made with marinated meat that is cooked on a vertical rotisserie. The traditional way to cook shawarma chicken is to stack thinly sliced pieces of marinated chicken on a vertical spit and slowly roast it until it is tender and juicy. However, if you don’t have a vertical rotisserie, you can still make delicious shawarma chicken using alternative cooking methods. Here’s a step-by-step guide on how to cook shawarma chicken:
1. Marinate the chicken: Start by marinating the chicken in a flavorful mixture. The marinade typically includes a combination of olive oil, lemon juice, garlic, cumin, paprika, turmeric, and other spices. Coat the chicken pieces well with the marinade and let them sit for at least 2 hours, or overnight for more intense flavors.
2. Preheat the grill or oven: If you’re using a grill, preheat it to medium-high heat. If you’re using an oven, preheat it to 400°F (200°C).
3. Skewer the chicken: If you have metal skewers, thread the marinated chicken onto them, leaving some space between each piece. If you’re using wooden skewers, soak them in water for about 30 minutes before skewering the chicken to prevent them from burning.
4. Grill or bake the chicken: If you’re using a grill, place the skewered chicken directly on the grates and cook for about 10-12 minutes per side, or until the chicken is cooked through and slightly charred. If you’re using an oven, place the skewered chicken on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until the chicken is cooked through.
5. Rest and slice the chicken: Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes. This will help the juices redistribute and make the chicken more tender. After resting, slice the chicken into thin pieces.
6. Serve and enjoy: Shawarma chicken is typically served in a pita bread or flatbread with a variety of toppings and sauces. Some popular toppings include sliced tomatoes, cucumbers, onions, and pickles. You can also drizzle some tahini sauce or garlic sauce over the chicken for added flavor. Roll up the shawarma in the bread and enjoy!
What is Shawarma Cooked On?
Shawarma is traditionally cooked on a vertical rotisserie called a “shawarma spit” or “shawarma machine”. The vertical spit is a long metal rod that holds the stacked layers of marinated meat, such as chicken, beef, or lamb. The meat is slowly roasted on the spit, allowing the juices to drip down and baste the meat as it cooks. The heat source is usually located at the bottom of the spit, and the meat rotates slowly to ensure even cooking and a crispy exterior.
The vertical rotisserie used for cooking shawarma is similar to the ones used for cooking other popular dishes like gyros and doner kebabs. It is a common sight in many Middle Eastern and Mediterranean countries, where shawarma is a popular street food.
How to Make Shawarma in a Frying Pan
If you don’t have access to a shawarma spit or a grill, you can still make delicious shawarma chicken using a frying pan. Here’s a simple method to make shawarma in a frying pan:
1. Marinate the chicken: Start by marinating the chicken in a flavorful mixture. You can use the same marinade as mentioned earlier, which includes olive oil, lemon juice, garlic, cumin, paprika, turmeric, and other spices. Let the chicken marinate for at least 2 hours, or overnight for more intense flavors.
2. Heat the frying pan: Place a large frying pan over medium-high heat and add a small amount of oil to coat the bottom of the pan.
3. Cook the chicken: Once the pan is hot, add the marinated chicken pieces to the pan in a single layer. Cook for about 6-8 minutes per side, or until the chicken is cooked through and slightly browned. You may need to cook the chicken in batches to avoid overcrowding the pan.
4. Rest and slice the chicken: Once the chicken is cooked, remove it from the pan and let it rest for a few minutes. This will help the juices redistribute and make the chicken more tender. After resting, slice the chicken into thin pieces.
5. Serve and enjoy: Shawarma chicken cooked in a frying pan can be served in a similar way as the traditional version. Fill a pita bread or flatbread with the sliced chicken and your choice of toppings and sauces. Roll it up and enjoy!
Is Shawarma Raw or Cooked?
Shawarma is a cooked dish. The meat used for shawarma, such as chicken, beef, or lamb, is marinated and then cooked slowly on a vertical rotisserie or grill until it is fully cooked and tender. The slow cooking process allows the meat to develop a delicious charred exterior while retaining its juiciness.
It is important to ensure that the shawarma meat is cooked to a safe internal temperature to prevent any foodborne illnesses. The internal temperature of cooked chicken should reach 165°F (74°C) to ensure it is safe to eat.
Once cooked, shawarma meat is typically sliced into thin pieces and served in pita bread or flatbread with various toppings, sauces, and condiments. It is a flavorful and satisfying dish that is enjoyed by many around the world.
How to cook frozen chicken shawarma?
To cook frozen chicken shawarma, you will need to thaw the chicken first. The best way to do this is by transferring the frozen chicken to the refrigerator and allowing it to thaw overnight. Once the chicken is thawed, you can start cooking.
To cook the shawarma, you will need a skillet or grill pan. Heat the skillet over medium-high heat and add some cooking oil. Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until it is fully cooked and nicely browned.
You can also cook frozen chicken shawarma in the oven. Preheat the oven to 375°F (190°C) and place the chicken on a baking sheet. Cook for about 20-25 minutes, or until the chicken is cooked through.
Why is shawarma cooked vertically?
Shawarma is traditionally cooked vertically on a rotating spit. This method of cooking allows the heat to evenly distribute around the meat, resulting in a tender and flavorful dish.
Cooking shawarma vertically also allows the juices from the meat to drip down and baste the layers below, enhancing the overall taste and keeping the meat moist. The vertical cooking method also helps the outer layer of the shawarma to become crispy and caramelized, adding a delicious texture to the dish.
What is the name of the sauce for shawarma?
The sauce commonly used with shawarma is called tahini sauce. Tahini sauce is made from sesame paste, garlic, lemon juice, and other seasonings. It has a creamy and tangy flavor that complements the savory and spiced meat in shawarma.
Tahini sauce is typically drizzled over the shawarma or served as a dipping sauce. It adds a delicious creaminess and a hint of nuttiness to the dish.
Can you fry shawarma?
Yes, you can fry shawarma. Frying shawarma gives it a crispy and golden exterior while maintaining the juicy and flavorful interior.
To fry shawarma, heat some cooking oil in a skillet over medium-high heat. Place the shawarma in the hot oil and cook for about 3-5 minutes on each side, or until it is crispy and browned.
Frying shawarma is a great option if you prefer a different texture or if you want to use up leftover shawarma. It can be served on its own or used as a filling for sandwiches or wraps.
What makes shawarma so good?
There are several factors that contribute to the deliciousness of shawarma. Firstly, the marination process. Shawarma meat is typically marinated for several hours or overnight in a flavorful blend of spices, herbs, and other ingredients. This allows the flavors to penetrate the meat and infuse it with a rich and aromatic taste.
The cooking method of shawarma also plays a role in its deliciousness. The vertical cooking method on a rotating spit ensures that the meat is evenly cooked, resulting in tender and juicy layers. The outer layer of the shawarma also gets crispy and caramelized, adding a satisfying texture to each bite.
Another factor is the combination of ingredients and toppings. Shawarma is often served with fresh vegetables, pickles, and sauces such as tahini or garlic sauce. These toppings add freshness, crunch, and additional flavors to the dish, making it even more enjoyable.
Overall, the combination of the marination, cooking method, and complementary ingredients is what makes shawarma so irresistibly good.
Can you cook shawarma horizontally?
Traditionally, shawarma is cooked on a vertical rotisserie. However, it is also possible to cook shawarma horizontally. Horizontal cooking involves placing the marinated meat on a flat surface, such as a grill or a large skillet, and cooking it slowly over low heat. This method allows the meat to cook evenly and develop a delicious crust on the outside.
Is shawarma cooked on a spit?
Yes, shawarma is typically cooked on a vertical rotisserie known as a spit. The marinated meat, usually chicken, beef, or lamb, is stacked onto the spit and slowly roasted as it rotates. Cooking shawarma on a spit allows the meat to cook evenly and develop a flavorful outer layer while remaining juicy and tender on the inside.
What’s the difference between gyro and shawarma?
Gyro and shawarma are both popular Middle Eastern dishes that are made with rotating meat. The main difference between the two lies in the seasoning and the type of meat used. Gyro is a Greek dish made with seasoned ground meat, typically a mixture of lamb and beef, that is shaped into a large loaf and cooked on a vertical rotisserie. Shawarma, on the other hand, is a Middle Eastern dish made with marinated slices of chicken, beef, or lamb that are stacked onto a vertical rotisserie and cooked slowly. The spices and flavors used in the marinade also differ, giving each dish its unique taste.
What meat is cooked on a vertical rotisserie?
A variety of meats can be cooked on a vertical rotisserie, including chicken, beef, lamb, and even pork. The meat is typically marinated in a mixture of spices, herbs, and other seasonings to enhance its flavor. As the rotisserie turns, the meat cooks slowly and evenly, resulting in a tender and juicy texture. The vertical cooking method allows the meat to baste in its own juices, creating a delicious and succulent final product.
Is shawarma raw in the middle?
No, shawarma is not raw in the middle when cooked properly. The meat used for shawarma is thinly sliced and marinated before being stacked onto a vertical rotisserie. As the meat rotates and cooks, it becomes cooked through, ensuring that it is fully cooked and safe to eat. However, it is important to ensure that the meat is cooked to the appropriate internal temperature to eliminate any risk of foodborne illnesses.
Summary
Shawarma can be cooked both horizontally and on a spit, with the latter being the traditional method. It is different from gyro in terms of meat and seasoning. Various meats can be cooked on a vertical rotisserie, and shawarma is not raw in the middle when cooked properly.
