top of page
Search

Chicken Shawarma

Chicken shawarma or any shawarma is one of my favorite things to eat. I wanted to make this recipe for a while but struggled with it, as it is quite difficult to make it at home absent the Restaurant equipment that makes the shawarma such an amazing delicious bite.

 
 

So after numerous trials and errors, I think we finally figured it out, and came up with this delicious homemade chicken shawarma version that covers all the basics, from the crispy chicken, to the Yogurtini (Yogurt+Tahini), to the absolute must Amba sauce, and ofcourse pickled beets and french fries. All tightly embraced by a home made Laffa flat bread, which is somewhat similar to an India Naan bread.


We hope you'll enjoy this recipe and get to appreciate shawarma that's made at home, in your own kitchen.


So...Let's do this

 

Ingredients:


For the Marinade

  • 1lb (500gm) Mixed Chicken breast and Thighs

  • 1 Tsp Kashmiri Chili Powder (or regular chili powder)

  • 1 Tbsp Cumin

  • 1 Tsp Coriander

  • ½ Tsp Garam Masala

  • ½ Tsp Smoked Paprika

  • ½ Tsp Turmeric

  • 1 Tbsp Paprika

  • 1 Tsp crushed white pepper corns

  • 1 Tbsp Fresh squeezed Lemon juice

  • ¼ Cup Neutral oil

  • 1 Tsp salt

The Garnish

  • 1 Tbsp Amba

  • 1 Tsp Zhoug

  • Pickled Beetroot

  • Tomato salad

  • Shredded Romaine

  • French fries

  • Cilantro chopped

  • Thinned Yogurt

*Full recipes for these items are available in the following Clickable links:

  1. Tahini sauce

  2. Amba Sauce

  3. Zhoug green chili hot sauce

  4. Pickled Beetroot

  5. French Fries

  6. Pita / Laffa Bread

 

Step 1

The Marinade

  • In a bowl combine all the ingredients for the marinade

  • Add the chicken and mix making sure chicken is fully coated in marinade

  • Refrigerate for 3-4 hrs or overnight.

Step 2

The Bread

Step 3

The Condiments

For the tomato salad, In a bowl combine:

  • Quarter 6-8 cherry tomatoes or 4 plum tomatoes

  • Peel and thinly slice 1 onion

  • ¼ Cup cilantro

  • 1 Tbsp Extra virgin olive oil

  • S+P to taste

  • Combine ingredients, mix well and set aside.

For the lettuce:

  • Wash then rinse well 1 heard of romaine lettuce

  • Chop Lettuce and transfer to a bowl

Step 4

The Chicken

  • · Place a pan over high heat (preferably a cast iron pan)

  • Wait for the pan to get searing hot, then add add 3Tbsp vegetable oil

  • As soon as the oil start shimmering, add the chicken skin side up

  • Make sure not to overcrowd the pan, cooking the chicken in batches if needed.

  • Sear the chicken, looking at the edges to brown (3-5 min), then flip and cook for another 2-3min.

  • Remove from pan and set aside, keeping the chicken pieces warm.

Step 5

The Set Up

  • · Slice the chicken on a bias into bite size pieces

  • Spread the flat bread with the Tahini, Amba sauce and zhough

  • Spread the shredded lettuce

  • Top with the tomato salad

  • Top with the chicken and pickled beets

  • Sprinkle with more tomato salad and