Craving a delicious and flavorful dinner that's both easy to make and incredibly satisfying? Look no further than this authentic Lebanese Chicken Shawarma marinade recipe! This quick dinner idea is perfect for a busy weeknight, yet impressive enough for a weekend gathering. Get ready to transport your taste buds to the vibrant streets of Lebanon with this homemade cooking masterpiece. This recipe delivers tender, juicy chicken bursting with aromatic spices – a true testament to the best recipes from around the world.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup plain yogurt (full-fat recommended)
- 1/4 cup lemon juice (freshly squeezed is best!)
- 2 tablespoons olive oil
- 2 tablespoons paprika (sweet or smoked, your preference!)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
Step 1: Prepare the Marinade
In a large bowl, whisk together the yogurt, lemon juice, olive oil, paprika, cumin, coriander, garlic powder, onion powder, oregano, cinnamon, cayenne pepper (if using), salt, and pepper. Make sure all the spices are well combined for even flavor distribution.
Step 2: Marinate the Chicken
Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful the chicken will become!
Step 3: Cook the Chicken
You have several options for cooking the marinated chicken:
- Skewers: Thread the chicken onto skewers and grill over medium heat for about 5-7 minutes per side, or until cooked through.
- Pan-fry: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes).
- Bake: Preheat your oven to 400°F (200°C). Spread the chicken in a single layer on a baking sheet and bake for 20-25 minutes, or until cooked through.
Step 4: Serve and Enjoy!
Serve your delicious Lebanese Chicken Shawarma immediately. It's fantastic in pita bread with hummus, tahini, and your favorite toppings like chopped tomatoes, cucumbers, and onions.
Cooking Tips for the Best Results:
- For extra flavor, add a finely chopped onion to the marinade.
- Don't overcrowd the pan when pan-frying or baking. This ensures even cooking and browning.
- Use fresh herbs like parsley and mint as a garnish for an extra burst of freshness.
- If you prefer a less spicy shawarma, omit the cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Lamb Shawarma: Substitute the chicken with 1.5 lbs of lamb, cut into 1-inch cubes.
- Beef Shawarma: Use 1.5 lbs of beef sirloin, cut into 1-inch cubes. Marinating time may need to be slightly longer.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 5-10g
This nutritional information is an estimate and may vary depending on the specific ingredients used and cooking method.
Enjoy your homemade Lebanese Chicken Shawarma! This healthy meal is a testament to the deliciousness of easy recipes and a fantastic addition to your collection of food recipes. It’s sure to become a family favorite.