Chicken Shawarma (Shawarma Digaag) Chawarma au Poulet شاورما الدجاج

Chicken Shawarma (Shawarma Digaag) شاورما الدجاج

Chicken Shawarma

www.xawaash.com

We have come across two different types of chicken shawarma: authentic shawarma and chicken wraps with a shawarma flavour. In the latter type, the chicken is almost always dry and the only thing it has in common with authentic shawarma is the spices that are used for marinating the chicken. The best shawarma is sliced off the cone and straight onto bread, and the meat is very moist and juicy.

There are many recipes for homemade chicken shawarma, each cook trying to recreate the shawarma that he/she is familiar with. We wanted to recreate the moist, juicy shawarma that we love so much. To achieve that, we knew the chicken had to be cooked in such a way that will sear and crisp the outside while preventing the chicken from releasing its moisture. We concluded that the best method was to broil the chicken for a short period of time.

Authentic shawarma also gets its moisture from the additional fat that is placed between the layers of meat and at the top of the cone. It was with that in mind that we decided to use skin-on chicken thighs. We slashed the skins to help them crisp up better and to also help render the fat. The result was succulent, crispy chicken that tasted amazing!

The challenge, however, was finding boneless, skin-on chicken thighs. All the places we are familiar with sell either boneless, skinless chicken or bone-in, skin-on chicken. We bought the latter type and deboned the chicken (watch the video for the easy step-by-step instructions on how to debone chicken thighs). Apart from bone-in chicken being cheaper, the bones were also a bonus. As the chicken was marinating, we prepared a great-tasting soup from the bones. We added some vegetables that were starting to wilt, a tomato, an onion, garlic cloves, and a handful of dried beans. The soup was so good that we might even make some more shawarma next week just so we can prepare that soup again.

 

 
Video without music:

Print Recipe

Print Recipe with Photos

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 

Chicken Shawarma:

  • 1 lb (454 g) Skin-on chicken thighs (boneless)
  • ½ cup (118 mL) Yogurt
  • 1 tsp (5 mL) Coriander (ground)
  • ½ tsp (2.5 mL) Cumin (ground)
  • ¼ tsp (1.25 mL) Cardamom (ground)
  • 1 tsp (5 mL) Allspice
  • ¼ tsp (1.25 mL) Ground cinnamon
  • 1 tsp (5 mL) Garlic powder
  • ¼ tsp (1.25 mL) Ginger powder
  • ¼ tsp (1.25 mL) Turmeric powder
  • 1 tsp (5 mL) Paprika
  • ½ tsp (2.5 mL) Ground black pepper
  • 1 tsp (5 mL) Salt
  • 2 Tbsp (30 mL) Vegetable oil
  • 1 Tbsp (15 mL) Lemon juice

 

Directions:

 

Steps for preparing the preparing the shawarma.

  1. Cut 3 slashes across the skin but do not cut the flesh. The thighs must have an even thickness.
  2. In a bowl put the yogurt, ground coriander, ground cumin, ground cardamom, ground allspice, ground cinnamon, garlic powder, ginger powder, turmeric powder, paprica, ground black pepper, salt, vegetable oil and lemon juice. Mix well to combine.
  3. Place the chicken in the marinade and coat well. Refrigerate and marinate for 1 hour.
  4. Remove excess marinade. Broil skin side down on the highest rack at 450°F/232°C in a preheated oven, or toaster oven for 8 minutes. Turn over and broil for another 6 minutes.
  5. Let it cool down for 5 minutes, then cut into thin strips.
  6. Make a shawarma wrap using the following: pita bread, shredded lettuce, pickles, sliced tomatoes, the chicken, french fries, garlic sauce and hot sauce.

 

Chicken thighs


 

The marinade


 

The marinade


 

Place the chicken in the marinade and coat well.


 

Refrigerate and marinate for 1 hour


 

Broil skin side down


 

Broiled chicken thighs


 

Chicken Shawarma


 

Chicken Shawarma


 

Chicken Shawarma


 

Chicken Shawarma


 

Chicken Shawarma


 

Shawarma Digaag

www.xawaash.com

 

 
Fiidiyo aan muusik lahayn:

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

Mukawinaadka:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 

Shawarma Digaag:

  • 1 baawun (454 g) Cajarro digaag maqaar leh (laf lahayn)
  • ½ koob (118 mL) Caano fadhi
  • 1 qy (5 mL) Kabsaro caleen (shiidan)
  • ½ qy (2.5 mL) Kaamuun (shiidan)
  • ¼ qy (1.25 mL) Hayl (shiidan)
  • 1 qy (5 mL) Filfil fameeykaan
  • ¼ qy (1.25 mL) Qorfe shiidan
  • 1 qy (5 mL) Tuun (toon) boolboro
  • ¼ qy (1.25 mL) Sanjabiil
  • ¼ qy (1.25 mL) Huruud shiidan
  • 1 qy (5 mL) Babriika
  • ½ qy (2.5 mL) Filfil madoow shiidan
  • 1 qy (5 mL) Cusbo
  • 2 QW (30 mL) Saliid caddeey
  • 1 QW (15 mL) Casiir liin dhanaan

 

Diyaarinta:

 

Diyaarinta shawaarmaha

  1. Maqaarka sar, laakiin hilibka ha sarin.
  2. Isku dar caano fadhiga, kabsarada shiidan, kaamuunta shiidan, haylka shiidan, buhaarka “allspice” shiidan, qorfaha shiidan, budada tuunta, budada sanjabiisha, huruudda shiidan, babriikada, filfisha madoow oo shiidan, cusbada, saliid caddeeyda iyo liin dhanaanta. Si fiican isku qas.
  3. Digaaga ku rid labada dhinacna mari. Qaboojiyaha geli ilaa hal saac.
  4. Geedaha saa’idka ka qaad. Maqaarka hoos mari kuna dub meesha ugu sareysa foorno lasii kululeeyey 450°F/232°C muddo 8 daqiiqo. Dhinaca kale u geddi, kaddibna dub muddo 6 daqiiqo kale.
  5. Dhig ha qaboobo muddo 5 daqiiqo. Gaballo yaryar u jar.
  6. Shawaarmaha waxaa ka sameysaa: ceesh, insalaaddo la jarjary, mukhalal, yaanyo la jarjaray, digaagga la dubay, bataato la shiilay, sooska tuunta iyo basbaas.

 

Cajarro digaag


 

Geedaha iyo caanaha digaaga lagu qasay


 

Geedaha iyo caanaha digaaga lagu qasay


 

Digaaga ku rid labada dhinacna mari


 

Qaboojiyaha geli. Muddo hal saac ha qasnaado


 

Maqaarka hoos mari


 

Digaag la dubay


 

Shawarma Digaag


 

Shawarma Digaag


 

Shawarma Digaag


 

Shawarma Digaag


 

Shawarma Digaag


 

Chawarma au Poulet

www.xawaash.com

Nous rencontrons d’habitude deux types de chawarma de poulet: le chawarma authentique et les wraps de poulet au goût de chawarma. Dans cette deuxième situation, le poulet est presque toujours sec et la seule chose qu’il a de commun avec un chawarma authentique c’est les épices utilisées dans la marinade. Le meilleur chawarma est tranché directement de la broche sur le pain, la viande est alors très tendre et juteuse.

Il existe beaucoup de recettes maison de chawarma de poulet, chaque cuisinier essayant de recréer le chawarma qui lui est familier. Nous voulions quant à nous, cuisiner le chawarma moelleux et juteux que nous aimons tant. Pour cela, nous savions que le poulet devait être cuit d’une manière à ce qu’il soit saisi et croustillant à l’extérieur tout en évitant qu’il perde son jus. Nous avons déterminé que la meilleure méthode consistait à rapidement griller le poulet au four.

Le shawarma authentique est aussi plus moelleux par le gras ajouté entre chaque couche de viande et en haut de la broche. Avec ça en tête, nous avons décidé d’utiliser des cuisses de poulet avec leur peau. Nous avons incisé la peau pour qu’elles soient plus croustillantes et pour que le gras fonde plus uniformément. Le résultat était succulent, un délicieux poulet croustillant!

La difficulté cependant a été de trouver des cuisses de poulet désossées avec leur peau. Tous les endroits où nous faisons nos courses vendent soit des cuisses désossées et sans peau ou des cuisses avec l’os et la peau. Nous avons acheté ces dernières et désossé le poulet nous mêmes (voir la vidéo pour les instructions pas à pas pour désosser les cuisses de poulet). En plus d’être moins chères, les cuisses de poulet avec l’os ont un avantage. Pendant que le poulet marinait, nous avons préparé un délicieuse soupe avec les os. Nous avons ajouté des légumes qui étaient en train de faner, une tomate, un oignon, des gousses d’ail, et une poignée de haricots sec. La soupe était tellement bonne que nous allons peut être refaire du chawarma la semaine prochaine pour pouvoir en préparer plus.

 

 
Vidéo sans la musique:

Imprimer la Recette

Imprimer la Recette avec Photos

 

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 

Chawarma au Poulet:

  • 1 livre (454 g) de Cuisses de poulet avec la peau (désossées)
  • ½ mesure (118 mL) de Yaourt
  • 1 cc (5 mL) de Coriandre (moulu)
  • ½ cc (2.5 mL) de Cumin (moulu)
  • ¼ cc (1.25 mL) de Cardamome (moulue)
  • 1 cc (5 mL) de Quatre-épices (piment de la Jamaïque)
  • ¼ cc (1.25 mL) de Cannelle en Poudre
  • 1 cc (5 mL) d’Ail en poudre
  • ¼ cc (1.25 mL) de Gingembre en poudre
  • ¼ cc (1.25 mL) de Curcuma en Poudre
  • 1 cc (5 mL) de Paprika
  • ½ cc (2.5 mL) de Poivre Noir moulu
  • 1 cc (5 mL) de Sel
  • 2 cs (30 mL) d’Huile végétale
  • 1 cs (15 mL) de Jus de Citron

 

Instructions:

 

Étapes de préparation du chawarma:

  1. Faire 3 incisions dans la peau du poulet sans couper la chair. Les morceaux doivent être d’épaisseur égale.
  2. Mettre le yaourt, le coriandre moulu, le cumin moulu, la cardamome moulue, le quatre-épices moulu, la cannelle moulue, la poudre d’ail, la poudre de gingembre, la poudre de curcuma, le paprika, le poivre noir moulu, le sel, l’huile végétale et le jus de citron dans un bol.
  3. Tremper le poulet dans la marinade et bien recouvrir. Réfrigérer et laisser mariner 1 heure.
  4. Retirer l’excès de marinade. Griller le poulet côté peau en dessous pendant 8 minutes, sur la grille la plus haute du four préchauffé à 450°F/232°C ou dans un four grill. Retourner et griller 6 minutes de plus.
  5. Laisser refroidir 5 minutes, puis couper en fines tranches.
  6. Assembler le chawarma avec les ingrédients suivants: un pain pita, de la laitue en lanières, des pickles, des tranches de tomates, le poulet, des frites, de la sauce à l’ail et de la sauce piquante.

 

Cuisses de poulet


 

La marinade


 

La marinade


 

Tremper le poulet dans la marinade et bien recouvrir


 

Réfrigérer et mariner pendant 1 heure


 

Griller le poulet côté peau en dessous


 

Cuisses de poulet grillées


 

Chawarma de poulet


 

Chawarma de poulet


 

Chawarma de poulet


 

Chawarma de poulet


 

Chawarma de poulet


 

شاورما الدجاج

www.xawaash.com

فيديو بدون موسيقى:

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

 
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

شاورما الدجاج
(فخاذ دجاج بجلد( بدون عظم جم 454
لبن زبادي كوب ½
(كزبرة( مطحون ملعقة صغيرة 1
(الكمون( مطحون ملعقة صغيرة ½
(هيل (حبهان)( مطحون ملعقة صغيرة ¼
بهار حلو ملعقة صغيرة 1
قرفة مطحون ملعقة صغيرة ¼
ثوم مسحوق ملعقة صغيرة 1
زنجبيل ملعقة صغيرة ¼
مسحوق الكركم (الهرد) ملعقة صغيرة ¼
فلفل احمر حلو ملعقة صغيرة 1
فلفل اسود مطحون ملعقة صغيرة ½
ملح ملعقة صغيرة 1
زيت نباتي ملعقة كبيرة 2
عصير ليمون ملعقة كبيرة 1

 

طريقة التحضير:

 

طريقة تحضير شاورما الدجاج

يشق جلد الفخد -1
تخلط مكونات التتبيلة: الزبادي، الكزبرة مطحونة، الكمون مطحون، الهيل (حبهان) مطحون، البهار حلو المطحون، قرفة مطحونة، مسحوق الثوم، مسحوق الزنجبيل، مسحوق الكركم (الهرد)، الببريكا، الفلفل اسود المطحون، الملح، الزيت النباتي وعصير الليمون -2
توضع قطع الدجاج في التتبيلة وتتبل من الجهتين، تتبل لمدة ساعة في الثلاجة -3
تزال التتبيلة الزائدة. توضع قطع الدجاج بحيث يكون الجلد للأسفل وتشوى على اعلى رف في فرن عادي او فرن توستر مسخن مسبقا على درجة حرارة 232 د.م. (450 ف) لمدة 8 دقائق. تقلب قطع الدجاج الى الجنب الثاني وتشوى لمدة 6 دقائق اخرى -4
تترك 5 دقائق لتبرد ثم تقطع الى شرائح رفيعة -5
لعمل الشوارمة يستخدم الآتي: خبز، خس مقطع، مخلل، شرائح الطماطم، الدجاج، بطاطس مقلية، صلصة الثوم (ثومية) وشطة -6


فخد دجاج


 

التتبيلة


 

التتبيلة


 

يوضع الدجاج في التتبيلة


 

يتبل لمدة ساعة في الثلاجة


 

توضع قطع الدجاج بحيث يكون الجلد للأسفل


 

فخد الدجاج المشوي


 

شاورما الدجاج


 

شاورما الدجاج


 

شاورما الدجاج


 

شاورما الدجاج


 

شاورما الدجاج


 

 

 

 

 

 

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36 Responses to Chicken Shawarma (Shawarma Digaag) Chawarma au Poulet شاورما الدجاج
  1. Amelia
    March 19, 2014 | 12:24 am

    jazakallahu khairan for this lovely recepie .

    • A&L
      March 19, 2014 | 12:28 am

      Thank you for your comment. We hope you will like it when you make it.

  2. UmuHamim
    March 19, 2014 | 10:10 am

    Asselamu Aleykum
    I always check your website twice a week. Masha’allah you make me
    a good cook, Jezakelah.
    This chicken Shawarma is my favorite food and I really thank you
    that you post it.

    • A&L
      March 20, 2014 | 12:09 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      You are most welcome. It is very nice to know that it has helped you much.

  3. Umu Hamim
    March 19, 2014 | 12:06 pm

    Asselamu aleykum.
    I always check your website twice a week.
    Jazakumulah keyr for this beautiful recipe. You make me a nice
    cook.

    Thank you again.

  4. Sarah
    March 19, 2014 | 1:53 pm

    Asalamu alaykum i really love this recipe and inshallah you will continue making food like this and i cant wait to eat it when my mum makes it . It is going to be delicous my mouth is already watering
    Jazakullaha khair

    • A&L
      March 20, 2014 | 12:16 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much, Sarah, for your kind comment. We hope to keep meeting your expectations.

  5. Ilham
    March 20, 2014 | 2:59 am

    Ilaahay swt khayr ha idiinku bedalo, waad na caawiseene ilaahay swt ha idin caawiyo… janadaan idiinku ducaynayaa

    • A&L
      March 27, 2014 | 9:27 am

      Aamiin walaal. Adigana qayr badan Ilaahay ha ku siiyo. Mahadsanid.

  6. umm asmaa
    March 20, 2014 | 8:36 am

    asalaamu caleykum walaalaheyga qhaaligooow dhamaantiin waamahadsantihiin calaaa waxqabadkiina wanaaga quruxdabadan allaah niyadiina haniiyeelo meeshiika oomantihiin allaaah haniiga wahaabiyo idinka iyo intaajeceshihiinba wallaal maaashaa allaah tabaarakallaah macaan iyo quruh jazaakallaahu allif khyrakum

    • A&L
      March 27, 2014 | 9:31 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, aad iyo aad ayaa u mahadsan tahay. Waan ku faraxnay faallada qaaliga ah aad inoo soo qortay. Qayr ayaan kuu rajaynaynaa. Mahadsanid.

  7. mulki
    March 20, 2014 | 1:10 pm

    walaal masha allah ilahay gacmihiina habarakeyo
    waxan qaba sual oo ah sideen usubiya rotiga shuarmada lagudubayo oo qafifka ah ?

  8. Ilham
    March 23, 2014 | 4:49 am

    haa walal sideen u sameeyaa rodhida shuwarmada sida walaashay mulki idin waydiisay

  9. Celmah
    March 24, 2014 | 2:33 am

    Assalamo alaykum walaal

    Mahasanid. thank you for this wonderful recipe. My kitchen has all the spices mentioned except Allspice. Is it okay without it or any alternative ? What is Allspice made of and what is the benefit of adding it ?

    Celmah

    • A&L
      March 30, 2014 | 1:22 am

      Wa’alikum Assalam Warahmatullahi Wabarakatuh.
      You are most welcome, Celmah. You can replace the allspice with ½ tsp cinammon + pinch ground cloves.

  10. Hanif Rajabali
    April 1, 2014 | 5:58 pm

    Do you have any idea how long I have been looking for this? The technique of broiling/grilling marinated chicken with slashed skin is genius. Thank you. Can’t wait to surprise my family with this. We all love shawarma.

    • A&L
      April 2, 2014 | 1:21 am

      Thank you so much for the lovely comment. It is very much appreciated!

  11. Asia
    April 4, 2014 | 7:44 am

    maansha alla waxbaa ka dhacay I am realy enjoy this as it is my favourite dish thanka u jazaa a kumulaahi khayran

    • A&L
      April 7, 2014 | 1:41 am

      Waa ku mahadsan tahay faallada fiican walaal.

  12. Tala Ayoub
    April 10, 2014 | 1:32 am

    Thank you so much for your great effort! I really love your website. Living away from home made my husband and I so hungry for Arabic food. I have been following and applying your skills in my cooking, and I cant thank you enough for the wonderful results.
    Would you mind showing me how to make garlic sauce? I do not want to buy commercial garlic sauce, it doesnt really work out well with Shawerma.
    Thank you :)

    • A&L
      April 11, 2014 | 2:50 am

      You are very welcome for your kind comment. Thank you very much for the feedback, and for your confidence in our recipes. Here is the link for the Garlic Sauce recipe http://xawaash.com/?p=7125.

  13. Meena
    May 14, 2014 | 10:39 am

    As-salâmu’alaikum wa RahmatuLLah,

    Ma Sha ALlah, cette recette a l’air délicieuse et ma manière dont vous expliquez la recette donne l’impression que finalement, la cuisine est accessible à tous :) . J’ai d’ores et déjà recommandé votre site à mes amies. En plus, une traduction en français est disponible, Ma Sha ALlah. Je vous souhaite une très bonne continuation ! Votre site est dans mes favoris !

    Wa Salâmu’alaikum wa rahmatuLlah

  14. [...] Tags Video with music: http://www.youtube.com/watch?v=VoMFtsBOV4UMoist, flavourful chicken broiled in a toaster oven. Get the taste of authentic shawarma with this easy recipe. VOIR CI-DESSOUS LE FRANÇAIS. http://xawaash.com/?p=7780#sthash.t05SiXDM.dpbs [...]

  15. Yasmin
    July 12, 2014 | 8:43 am

    I love you guys soooo much, you help me make tasty meals. May Allah reward you both for sharing your talents.

    • A&L
      July 13, 2014 | 10:15 pm

      We love you back. Thank you very much for your kind feedback.

  16. Fariha
    January 4, 2015 | 5:18 pm

    Hey,

    I loveee your website, my husband is Egyptian and even though I know this is Somalian cuisine, he loves a lot of the food prepared on this site! I want to surprise him by making this chicken shawarma recipe, however I would really appreciate it if you let me know how you made the hummus and the two other salads accompanied with it.

    Thanks!

  17. fika
    January 25, 2015 | 1:48 pm

    I did it … My husband loved it…please post more recipes you are the only channel whith recipes always work

    • A&L
      January 29, 2015 | 12:47 am

      Well done!

  18. Moyed
    July 9, 2015 | 9:23 am

    Assalamualaikum,
    I love your recipes as they are quite simple.In this recipe I wanted to know what are the constituents of the all spice powder.Thanks

  19. Moyed
    July 10, 2015 | 9:55 am

    Assalamualaikum,
    Please tell me the constituents of all spice powder.thanks

  20. smara
    January 30, 2016 | 5:41 pm

    hi what type of ground cardamom is it? black/green thank you! can you reply back on email address plz

  21. samara
    January 30, 2016 | 5:42 pm

    type of cardamom? black or green?

  22. Ahmed
    June 20, 2016 | 7:45 am

    How to Make Beef Shawarma

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.