Chicken Shawarma with Broccoli Salad
Move over chicken salad, it’s time to make chicken shawarma! This dish is simple to make and perfect for a quick and healthy meal. We’ll show you how to cook chicken shawarma in the oven with a delicious broccoli salad on the side. So good, you’ll want to make this dish again and again!
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What is chicken shawarma?
Chicken shawarma is an Arab dish consisting of thinly sliced meat, such as chicken, lamb, or mutton, which is rotated slowly on a vertical rotisserie or spit.
This isn’t precisely the same as chicken shawarma you’d get in a restaurant. Chicken shawarma from a restaurant is prepared slowly on a rotisserie with fattier portions of meat. The delayed roasting results in a super-moist, somewhat greasy pleasure. But on a hectic night, this grilled chicken shawarma tastes fantastic!
What Kind of Chicken is Best for Chicken Shawarma?
In the recipe below, I used two chicken breasts, but this marinade also works well with chicken thighs. Chicken thighs will give you some fattier morsels, somewhat more akin to rotisserie-style chicken shawarma sold in restaurants. This amount of marinade will also cover four to six boneless, skinless chicken thighs.
What you need to make chicken shawarma
For the chicken:
- 2 tbsp. cornflour
- 1 tbsp. salt
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. turmeric
- ½ tsp. ground cloves
- 1 tbsp. cayenne pepper
- 1 tsp. ground cinnamon
- 2 tbsp. olive oil
- 1.6 lbs. (750g) chicken thighs, boneless, skinless
For the salad:
- 1 broccoli, chopped
- 1 cup (230g) Greek yogurt
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- 2 tbsp. fresh parsley, chopped
How to make the recipe
Preheat the oven to 360°F (180°C). generously grease a loaf pan.
In a mixing bowl, combine the cornflour, salt, cumin, paprika, turmeric, cloves, and cayenne pepper.
In a large mixing dish, combine the oil and chicken. Stir in the spice mixture until it is fully coated.
Spray the oven with cooking spray and cook for 40 minutes at 350°F. Spray a loaf pan with cooking spray and set aside. Place the tin in the oven, then bake for 40 minutes.
Meanwhile, cook the broccoli. In a big bowl, combine the broccoli and the dressing. Make the salad dressing by combining yogurt, Dijon mustard, salt, and parsley in a mixing dish. Pour over the broccoli and mix thoroughly before serving.
After that, preheat the oven to 350 degrees Fahrenheit (or 180 degrees Celsius). When the chicken has cooked, set it aside for 10 minutes before serving. Remove the chicken from the loaf tin and slice after it’s been in there for 15 minutes. Serve immediately with the broccoli salad.
Storing the recipe
The Chicken Shawarma will keep for 3-4 days in the fridge if kept in an airtight container. To freeze this dish, I recommend freezing the chicken while raw in a bag with the marinade. When you’re ready to eat it, thaw it over night in the refrigerator.
This homemade garlic sauce may be kept for up to two weeks in the refrigerator in an airtight container. This sauce isn’t suitable for freezing since it’s similar to a home-made mayo, which separates and becomes unusable after defrosting.
Can I make this chicken shawarma ahead?
Yes. This is a simple dish that may be prepared in advance. Prepare the chicken as directed and marinate it for at least 24 hours before grilling. You can also keep the chicken in its mixture until you’re ready to cook it. Allow to thaw overnight in the refrigerator before using.
Recipe tips
If you don’t want to eat the salad, you may simply serve the chicken with a garlic yoghurt sauce. This is easy to make and only requires these items:
- 7-ounce container 2% Greek yogurt
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/8 tsp salt
- Chopped parsley, for garnish
In a cup, stir together the yogurt, garlic, lemon juice, and salt. Stir until incorporated and refrigerate until ready to use.
The shawarma is delicious with garlic hummus, a Mediterranean-style salad. It can also be served bowl-style with basmati rice and your choice of toppings, or wrapped in a pita with extras. Cilantro, red onions, or pickles are ideal garnishes.
Chicken Shawarma with Broccoli Salad
Try this spicy way to make delicious chicken that's great for any meal
Ingredients
For the chicken:
For the salad:
- 1 broccoli, chopped
- 1 cup (230g) Greek yogurt
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- 2 tbsp. fresh parsley, chopped
Instructions
Preheat the oven to 360°F (180°C). Grease a loaf tin.
Mix together the cornflour, salt, cumin, paprika, turmeric, cloves, cayenne pepper and cinnamon.
Place the oil in a large bowl, then add the chicken and stir until covered. Add the spice mix and stir to coat the chicken.
Layer the pieces of spiced chicken into the loaf tin and press down, then place the tin into the oven and bake for 40 minutes.
In the meantime, make the broccoli salad. Place the broccoli in a large bowl. Make the salad dressing by combining the yogurt, Dijon mustard, salt and parsley together. Pour the salad dressing over the broccoli, mix well and set aside.
Once the chicken has cooked, take it out from the oven and set aside to rest for 10 minutes. Now remove the chicken from the loaf tin and slice. Serve immediately with the broccoli salad.
Notes
The shawarma is delicious with garlic hummus, a Mediterranean-style salad. It can also be served bowl-style with basmati rice and your choice of toppings, or wrapped in a pita with extras. Cilantro, red onions, or pickles are ideal garnishes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 1701mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 10g
