Saturday, 13 October 2018

Simple steps to make chicken Sharwama

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There are simple steps for every snack. There are lots of snacks available. Most are easy to make, others take longer time to make. The common snacks include: meat pie, cakes, doughnuts, fish rolls, cookies, egg rolls, sausage rolls and lots more.

Shawarma is very delicious. It is packed with lots of nutrients that are really tasty and nice for consumption. The prices of shawarma vary with location. In certain places in Nigeria, it is sold for as low as six hundred naira( #600). I was told in the US it is sold for $5 USD. You can help me verify if you are close to the US.

Most people use shawarma as a full meal because it is filling.

Another beautiful recipe is here for us to learn friends.. It’s chicken Shawarma.
Chicken shawarma when properly made tastes like nothing buh



  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic pressed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 4 boneless skinless chicken thighs

Pita & Toppings

  • 1 small red onion cut into wedges
  • 1/4 cup chicken broth or water
  • 4 pita bread loaves
  • 4-5 leaves romaine shredded
  • 1 cucumber chopped
  • 1 large tomato chopped

Yogurt Sauce

  • 5 to 6 ounces (2/3 cup) plain Greek yogurt*
  • 1 teaspoon lemon juice
  • 1 clove garlic pressed
  • 1/4 teaspoon salt or to taste
  • Pepper to taste


Marinate Meat

  1. In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.

Make Yogurt Sauce

  1. In a small bowl (or the disposable yogurt cup), combine ingredients and stir until well incorporated.

Cook Meat

  1. Preheat your oven to the warm setting (or lowest setting).
  2. Heat a large skillet over medium-high heat, add chicken thighs (dispose of the marinade) and cook for 2-4 minutes until first side is seared and darkly golden. Flip and cook for an additional 2-4 minutes, until an instant-read thermometer inserted into the center of the thighs reads 160°F. Flip chicken again if necessary and turn down the heat if the chicken seems to be burning.
  3. Transfer chicken to a plate and place a piece of foil over the thighs to keep them warm. Set aside.
  4. Over medium high-heat, deglaze your pan with a little chicken broth or water (about a quarter cup), scraping the burned and blackened pieces off the bottom while the liquid simmers.
  5. Add onions to your pan.
  6. Place your pita bread into the warm oven to heat while your onions cook.
  7. Cook onions until your they reach your desired level of doneness (for me, about 4 minutes for fairly soft onions). Remove from heat.


  1. Slice thighs into strips and serve over warmed pita bread. Top with cooked onions, romaine, tomatoes, cucumbers, and yogurt sauce.
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Serve with a chilled drink

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