1:30 Min
4 H
Fusion
Ready to elevate your chicken shawarma game? In this video, we’re diving into two delicious takes on chicken shawarma—the classic Middle Eastern version and a unique Moroccan-inspired twist! Each style brings its own rich blend of spices, cooking techniques, and flavors that will transport your taste buds across the globe. Whether you’re a shawarma enthusiast or new to Middle Eastern and Moroccan flavors, this video is your guide to creating an unforgettable meal.
Classic Shawarma:
Chicken Legs - 2.5 kg / 5 lbs
Greek Yogurt - 200 g
Lemon Juice - 120 ml
Vegetable Oil - 60 ml
Salt (Optional) - 2 tsp
Coriander Seeds - 2 Tbsp
Cumin Seeds - 1 Tbsp
Cardamon Pods - 12
Cloves - 7
Cinnamon Stick - 2 Small
Black peppercorns - 1 tsp
Paprika - 2 tsp
Onion Powder - 2 tsp
Garlic - 8 Cloves
Ginger Fresh - 35 g
To brine:
Lemon Juice - From 2 lemons
Salt - 2 Tbsp
Water - Enough to submerge all the chicken
Moroccan Style Shawarma:
Chicken Legs - 2.5 kg / 5 lbs
Lemon Juice - 120 ml
Olive Oil - 60 ml
Salt (Optional) - 2 tsp
Coriander Seeds - 2 Tbsp
Cinnamon Stick - 2 Small
Black peppercorns - 1 tsp
Ras El Hanout - 2 tsp
Harissa - 1 Tbsp
Garlic - 8 Cloves
Ginger Fresh - 35 g
Saffron - 1 Big Pinch + Small Cup of Water
To brine:
Lemon Juice - From 2 lemons
Salt - 2 Tbsp
Water - Enough to submerge all the chicken
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