Chicken Shawarma with Garlic Sauce | Air Fryer or Skillet | Lite Cravings Recipes (2024)

FAQs

What is shawarma garlic sauce made of? ›

Toum is a bold and creamy Middle Eastern garlic sauce made of garlic, oil, lemon juice, and a pinch of salt with just a little bit of water. You can make this in a snap with the a help of a food processor and one important technique.

Shawarma is the Middle Eastern dish of shaved pieces of spit roasted chicken, beef, or lamb. The thin slices of meat (and fat) are layered in a cone-like shape on a vertical spit.

Shawarma is a delicious and nutritious snack that can serve as a complete and satisfying meal. It contains all the nutrients you need for a healthy body. Its protein content can help you build muscle mass as it contains a good source of protein, while carbs and fat increase the energy level in the body.

This döner kebab, or “rolled kebab,” was adopted in neighbouring countries: in Syria, Lebanon, and Jordan it came to be known in Arabic as shawarma, a loanword from the Turkish çevirme, or “turn,” and in Greece as gyro, with the same meaning.

Shawarma is all about the delicious sauces that accompany the meat – typically garlic yoghurt or tahini and hommus – and the secret ingredient: pickles. Pickled vegetables are what take shawarma to a whole new plane: pickled cucumbers, turnips, and even carrots or mangoes are common.

Tahini sauce: Undoubtedly the most popular option to top your shawarma is tahini sauce.

Gyro is savory with a hint of sweetness and garlic, while Shawarma has a smoky flavor with a hint of sweetness from the marinade. To add flavor and texture, both dishes can be topped with various sauces, pickles, and vegetables. The main difference between shawarma and gyro is the type of meat used.

“Shawarma is very high in sodium, which may make it bad for heart health. Foods that are high in sodium are not recommended for people with high blood pressure.” Further reports reveal that there is also the risk of food poisoning, “Eating unhygienic foods is one of the main causes of food poisoning in Nigeria.

Considering the fact that the meat used is not fried (unlike burger patty) and the stuffing has a lot of veggies and thick curd (not mayonnaise), shwarma should be healthy.

Heat a non stick pan with half tbsp oil. When the pan turns really hot, place the chicken pieces separately with out crowding. Turn them to all the sides for even cooking. Note that I grilled the 250 to 300 grams chicken in 2 batches.

What to do before using a frying pan? ›

Wash and dry it thoroughly first (remember not to use an abrasive scourer or cleaner), and make sure that the surface is well coated with fat or oil when you cook in it the first time. Never use a non-stick pan on full heat - overheating it will almost certainly damage the coating.

You can also: Fry the shawarma pieces in a hot, lightly oiled frying pan (skillet) for 6-10 minutes, turning regularly until cooked through.

Shawarma is traditionally seasoned with spices like cardamom, turmeric, cinnamon, cumin, and paprika to create a sweet-spiced, warm, and earthy flavor profile in the roasted meat.

A very simple garlic sauce can be made by adding crushed or minced garlic to strained yogurt, mayonnaise or sour cream. Lemon juice, salt, pepper and herbs such as dill can be used to impart additional flavour.

Flavorful Seasonings: Shawarma is typically made with a combination of aromatic spices, including cumin, coriander, paprika, turmeric, and garlic, which create a rich and complex flavor profile. The seasonings are what give shawarma its distinct and delicious taste.

How Shawarma is Made. Shawarma is marinated with various seasonings and spices such as cumin, turmeric, and paprika. It is made by stacking thinly sliced meat, typically lamb, beef, or chicken, on a large rotating skewer or cone. It is also sometimes cooked with extra fat from the meat to give it a juicer taste.