Seasoning can be the most crucial element in cooking. I've experimented with various spices and seasonings, adjusting and refining until I settled on these twelve spices, they are the key ingredients that have enabled me to create the best chicken shawarma of my life.
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Another critical factor in achieving great shawarma, in my opinion, is the grilling method. Have you ever wondered about the origin of the word "shawarma"? Not everyone has access to a shawarma skewer and grill at home, so I endeavored to replicate the grilling method using common household appliances and tools.
I'll demonstrate how to make garlic sauce (toum) and wrap the shawarma in Syrian flatbread. But first, let's delve into the seasoning I've developed. It includes small amounts of ground cardamom, garlic powder, onion powder, sumac, cumin, oregano, chili or paprika (for those who prefer a milder taste), black pepper, ginger, cinnamon, coriander, and a quarter teaspoon each of turmeric and cloves.
For the seasoning to thoroughly cover the chicken, I ground all these spices, and mixed them well, Now let me show you how to marinate the chicken with this flavorful seasoning.
As for the chicken itself, I opted for thinly sliced boneless chicken. This choice mimics the thin slices the shawarma vendor cuts from the skewer. I don't cut it into small pieces initially, I added a small yogurt container (about half a cup) to half a kilogram of chicken, along with two large spoons of olive oil and the juice of a small lemon. To this mixture, I added about two small full spoons of the seasoning. Notably, I didn't include salt initially to allow for easy adjustment later. I added approximately a small full spoon of salt to the mix, after thorough mixing, I covered the chicken and left it to marinate for at least an hour, or longer if time permits.
it's time to cook the chicken.
First, I'll share the simple grilling method. Heat a pan over medium heat and place the chicken slices on it. Shawarma shops usually use a grill, but I found the taste of chicken to be excellent, after cooking for three to five minutes on each side, I cut the chicken into small pieces. The size is up to you, but I avoid cutting them too small initially to allow for a nice color and easy flipping in the pan.
While shawarma shops typically use an open flame grill, replicating this at home is challenging, to approximate this method, I placed the chicken slices in a tray, sprinkled some fat on them, and put the tray under the oven grill, close to it,
Although my oven is electric, this method worked surprisingly well. I cut the chicken into small pieces after it cooked.
Moving on to making the wrap in flatbread, I purchased it from the supermarket, but you can use Lebanese bread, pitta, or any bread of your choice. The bread is folded in half, and I added pickled hot pepper, garlic sauce (toum), lettuce, fried potatoes, shawarma, and another layer of pickled cucumber.
Closing the edges of the bread over the shawarma inside is crucial. Ensure the bread is sealed well over the ingredients and avoid leaving any gaps. Don't overstuff the bread to prevent it from breaking.
If you want to add more, consider using two layers of bread on top of each other. You can toast the bread in a pan or with a sandwich maker, ensuring the open edge is facing down.
The shawarma tastes delicious, and you can enjoy it on flatbread, on rice, or with any other type of bread. Let me know which method you prefer and try the seasoning on another chicken dish.
