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
Units
Scale
- 1 batch Shawarma Spice Mix
- 1/2 cup (125 ml) plain yogurt
- 1 1/2 tablespoons fresh lemon juice
- 3 large cloves garlic, crushed
- 1 1/2 teaspoons salt
- 2 lb (1 kg) boneless, skinless chicken breast
- 2 tablespoons olive oil, plus more for sautéing
- 16 ?atbreads Garlic Mayonnaise (page 24)
- Pickles (page 27)
Shawarma Spice Mix
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground sweet paprika
- 1/4 teaspoon ground turmeric
- ¹/ 8 teaspoon 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 tablespoon 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 tablespoon 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