Indulge in oven-roasted chicken shawarma: a culinary delight for skewer lovers

Indulge in the tantalizing flavors of the Middle East with our delectable oven-roasted chicken shawarma recipe. This mouthwatering dish, traditionally prepared on a vertical spit, can now be recreated effortlessly in your home oven using skewers. With its aromatic spices, juicy chicken, and tender vegetables, this chicken shawarma recipe oven skewer will transport you to a culinary paradise.

Ingredients:

For the Chicken:

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Vegetables:

• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 carrot, cut into 1-inch pieces

For the Marinade:

• 1 cup plain yogurt
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Prepare the Chicken: Combine the chicken, olive oil, lemon juice, cumin, coriander, turmeric, paprika, salt, and pepper in a large bowl. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Make the Marinade: In a separate bowl, whisk together the yogurt, olive oil, lemon juice, garlic powder, onion powder, oregano, thyme, cinnamon, cloves, salt, and black pepper.
3. Marinate the Chicken: Remove the chicken from the refrigerator and add it to the marinade. Stir to coat the chicken evenly. Cover and refrigerate for at least 4 hours, or up to overnight.
4. Prepare the Vegetables: Toss the bell peppers, onion, zucchini, and carrot with 1 tablespoon of olive oil. Season with salt and pepper.
5. Assemble the Skewers: Thread the marinated chicken and vegetables onto metal or wooden skewers. Alternate the chicken and vegetables for a colorful and flavorful presentation.
6. Preheat the Oven: Preheat your oven to 400°F (200°C).
7. Roast the Skewers: Place the skewers on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Serve: Serve the chicken shawarma skewers hot with your favorite sides, such as hummus, baba ghanoush, or pita bread.

Tips:

• For a crispy exterior, brush the skewers with melted butter or olive oil before roasting.
• Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
• If you don’t have skewers, you can roast the chicken and vegetables on a baking sheet. Just be sure to turn them occasionally to ensure even cooking.
• Leftover chicken shawarma can be stored in the refrigerator for up to 3 days.

Variations:

• Add your favorite vegetables: Try adding other vegetables to the skewers, such as mushrooms, tomatoes, or eggplant.
• Change up the spices: Experiment with different spices to create your own unique flavor profile.
• Use different cuts of chicken: Boneless, skinless chicken thighs or drumsticks can be used for a more flavorful and juicy result.
• Make it vegetarian: Substitute tofu or tempeh for the chicken to create a vegetarian version of this dish.

Serving Suggestions:

• Hummus: Serve the chicken shawarma skewers with a dollop of creamy hummus for dipping.
• Baba Ghanoush: Add a smoky flavor to your meal with roasted eggplant dip.
• Pita Bread: Warm up some pita bread to wrap up the chicken shawarma skewers and create a satisfying sandwich.
• Tabbouleh: Add some freshness to your plate with a side of tabbouleh, a Middle Eastern salad made with bulgur, tomatoes, onions, and herbs.

The Perfect Finishing Touch:

• Drizzle with Tahini Sauce: Enhance the flavors of your chicken shawarma with a drizzle of tangy tahini sauce.
• Sprinkle with Fresh Herbs: Garnish the skewers with fresh cilantro, parsley, or mint for an aromatic touch.
• Serve with Pickled Vegetables: Add a tangy crunch to your meal with pickled onions, cucumbers, or carrots.

Summary:

This oven-roasted chicken shawarma recipe skewer is a culinary masterpiece that will impress your family and friends. With its tender chicken, flavorful vegetables, and aromatic spices, this dish is sure to become a favorite in your home. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will tantalize your taste buds.

Frequently Discussed Topics

Q: Can I use wooden skewers instead of metal skewers?
A: Yes, you can use wooden skewers. Just be sure to soak them in water for at least 30 minutes before using to prevent them from burning.

Q: How long can I marinate the chicken?
A: You can marinate the chicken for as little as 30 minutes or as long as overnight. The longer you marinate the chicken, the more flavorful it will be.

Q: What if I don’t have yogurt?
A: If you don’t have yogurt, you can substitute buttermilk or sour cream.

Q: Can I freeze the chicken shawarma skewers?
A: Yes, you can freeze the chicken shawarma skewers. Just be sure to wrap them tightly in plastic wrap or foil before freezing. They can be frozen for up to 3 months.

Q: How do I reheat the chicken shawarma skewers?
A: You can reheat the chicken shawarma skewers in the oven or microwave. If reheating in the oven, preheat the oven to 350°F (175°C) and heat the skewers for 10-15 minutes, or until heated through. If reheating in the microwave, heat the skewers on high for 1-2 minutes, or until heated through.