We have a hot spot in our home. It is a shelf. A simple book shelf, but filled with wonderful things and abracadabra that we collected over the years- teapots from the travel, trinkets from friends, shot glasses bought as souvenirs, wooden planks for props, and most importantly, cookbooks that I use often for our meal ideas. Unlike some cookbook collectors who sometimes don’t cook from the book, I do like to try out new recipes from cookbooks, a numerous numbers of them, but I only selected a few special ones for my special shelf.
You could imagine how delighted I was to receive a beautiful parcel all the way from Faith, not any ordinary parcel but the best gift that a foodie can get- a signed copy of her ‘An Edible Mosaic’ cookbook, signed and sealed with love from the author herself! I have been an ardent admirer of An Edible Mosaic the blog, the culinary pit-stop full of middle eastern discoveries and beautifully photographed recipes. So that two weeks waiting for the parcel, I was imagining how beautiful the cookbook will be, or what sort of Arabic dishes would Faith present to us in the book. I must admit that the book exceeded my imaginationwith beautiful layout, with the use of beautiful calligraphy-like font and of course, mouthwatering photos, shot by Faith. The book that she rightly says ‘the labour of love’, really delivers.
I adhere to my little rules- if 4 recipes turn out great from a book, and if I learn something new and adaptable for my meals, then the book is worth it. So without much ado, I tried few recipes from the collection of over hundred on offer, and fell in love with the simple yet delicious Cucumber Yogurt Salad which was ‘an encore’ for our dinner meals for few days in lieu!Then it was time to try Tabbouleh. Made a special trip to a specialty store just to get the bulghur wheat, the tabbouleh with a good dose of parsley and herbs turned out delicious and healthy. 
The refreshing salads..gorgeous drinks..arabic desserts, and various meals for the spicy palate, An Edible Mosaic is full of traditional as well as easy recipes which suit every budget and resources of a modern kitchen, without numerous trips to specialty stores for that unique ingredient. The book is divided into chapters that cover bread and pies, salads, vegetable and rice side dishes, appetizers, beans and lentils, chicken and seafood, beef and lamb, drinks, and of course desserts. Knowing well enough that not all of us are well acquainted with the spices, or specialty ingredients such as Persian cucumber, orange blossom water or mastic, the book not only has detailed descriptions but pictures too, in a dedicated chapter called ‘Buying the Right Middle Eastern Ingredients’- the most useful chapter of the book.
What sets this book apart from the burgeoning number of other cookbooks, in my opinion is the author’s transparent passion for the food and the cuisine, also the beautiful photography that tell a story. After all, food cooked with love is always the best.
I ventured into the world of spices and tried the Spiced Shawarma Chicken Wraps, made from scratch with freshly ground spice mix. The taste was just superb! So much so that I now keep a jar of the spice mix and marinate anything and everything with it, from simple tofu tartine (yes!), to chicken wings for afternoon snacks. But the flavour is best on Arabic style shredded chicken, infused with spices and marinated to perfection with yogurt, garlic and olive oil, wrapped in flatbreads. The perfect flatbread recipe is also in the book! I also like the fact that her shawarma mix recipe doesn’t contain sumac, as it is difficult to source here. Because I was naughty (read: too rushed for time to make the flatbreads), I have been enjoying the chicken shawarma as open sandwich tartine on potato bread, which taste heavenly and makes the perfect quick lunch. So if you think middle eastern cuisine is not for you, think again, as the spice-infused flavours can go well with other type of cuisines too.
The one bookmarked recipe which I am excited about is Ma’amoul, which is our family’s favourite. They look so picture perfect, if only I could find the wooden maamoul mould now!
I am pleased to let you know that Faith has kindly agreed to share the chicken shawarma recipe here on the blog, but I strongly recommend you to get a copy of the book, as it is a keeper. The recipes are delicious, and even if you haven’t tried middle eastern cuisine before, I am sure there is always something for you in the book.
Chicken Shawarma from An Edible Mosaic
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Experience the authentic flavors of the Middle East with this homemade Chicken Shawarma, marinated in a freshly ground spice mix and served in warm flatbreads.
Ingredients
- 1 batch Shawarma Spice Mix
- 1/2 cup (125 ml) plain yogurt
- 1 1/2 tbsp fresh lemon juice
- 3 large cloves garlic, crushed
- 1 1/2 tsp salt
- 2 lb (1 kg) boneless, skinless chicken breast
- 2 tbsp olive oil, plus more for sautéing
- 16 ?atbreads Garlic Mayonnaise (page 24)
- Pickles (page 27)
Shawarma Spice Mix
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3/4 tsp ground black pepper
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground fenugreek
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground sweet paprika
- 1/4 tsp ground turmeric
- ¹/ 8 tsp ground red pepper (cayenne) (optional)
Instructions
Prepare the Shawarma Spice Mix
- Combine the spice mix with the yogurt, lemon juice, garlic, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 2 to 24 hours.
- Preheat oven to 350°F and spread 1 tbsp of oil on the inside of a large baking dish.
- Scrape off any excess marinade from the chicken with your hands. Starting in the center of the oiled dish, arrange the chicken so that it overlaps, and drizzle the remaining 1 tbsp of oil on top. Bake (uncovered) 1 hour, or until the chicken is fully cooked; cool. (It’s done when you cut into the center and there is no pink.)
- Remove the chicken from the pan and transfer it to a large cutting board; slice it very thinly across the grain, then transfer it back into the pan it was cooked in to soak up the juices (the chicken can be refrigerated this way for up to 3 days before continuing with the rest of the recipe, or you can continue after 10 minutes).
- Coat the bottom of a large skillet over medium-high heat with oil. Once hot, add the sliced chicken and sauté until crispy and golden brown (you may need to sauté the chicken in two or three batches so the pan isn’t overcrowded).
- Spread some Garlic Mayonnaise in the center of each piece of bread; add some chicken and pickles (and any other vegetables you like) and roll it up.
- Toast the sandwiches on a dry griddle or a sandwich press so that the bread gets golden brown and slightly crispy.
- Serve as is, or cut into small rounds; serve with additional Garlic Mayonnaise for dipping.
Notes
- For best results, marinate the chicken for a full 24 hours to allow the flavors to fully develop.
- If you can’t find flatbreads, serve the shawarma as an open-faced sandwich on potato bread.
- The shawarma spice mix can be used to marinate other proteins like tofu or chicken wings.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 20
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 90
If You Liked This Recipe, You’ll Love These
- Chicken Shawarma in the Oven
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
Frequently Asked Questions
What is fenugreek and why is it in the shawarma spice mix?
Fenugreek is a slightly bitter, maple-like spice commonly used in Middle Eastern and South Asian cooking. Here, 1/4 tsp of ground fenugreek is one of ten spices in the shawarma blend — alongside cumin, coriander, allspice, cardamom, ginger, cloves, paprika, black pepper, and turmeric — contributing depth to the yogurt marinade.
How long should I marinate the chicken?
The recipe gives a range of 2 to 24 hours in the refrigerator. The notes say to marinate for the full 24 hours for best results, allowing the yogurt, garlic, and ten-spice blend to fully penetrate 2 lb of chicken breast.
Why does the recipe have you bake the chicken first and then sauté it?
Baking the overlapping chicken at 350°F for 1 hour cooks it through gently; the chicken is then sliced very thinly across the grain and returned to the pan juices. The sauté step in batches over medium-high heat adds the characteristic crispy, golden-brown exterior that makes the shawarma flavor authentic.
Can I use the spice mix on proteins other than chicken?
Yes — the author says she now keeps a jar of the spice mix and uses it on tofu tartines and chicken wings as well. The notes confirm the spice mix works on any protein you want to give a Middle Eastern flavor profile.
One of my favorite ways to make chicken Shawarma! Been making this recipe for a while now and just love it!
Thank to YOu Faith, for showing us how to cook authentic middle eastern food, presented in such feast of the eyes!
Jehanne, I am truly honored by your lovely review, and thrilled beyond words that you’re enjoying my cookbook! It means more to me than words can say.