Chicken Shawarma
This is a homemade version of a traditional street style shawarma, where meat is marinated with a blend of arabic spices, cooked and wrapped in a flat bread along with tahini sauce and salad.
Servings 5
Ingredients
- 10 shawarma bread/pita bread/khubz
- 1 bowl cooked shawarma chicken
- 1 large tomato sliced
- 1 cup Arabic pickle or any vinegar-based pickle can be used
- 1 bowl onion salad
- 1 bowl shawarma sauce
- 1 cup chopped parsley
For Shawarma Chicken
- 500 grams finely chopped boneless chicken
- 1 large onion sliced
- 1 large tomato sliced
- 2 tablespoon yogurt
- 4 tablespoon vegetable oil
- ½ teaspoon salt
For Shawarma Bread
- 3 cup plain flour
- ⅓ cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup warm water or little less than a cup
For Shawarma Spice Mix: (Mix together in a bowl)
- 2 tablespoon paprika or mild chili powder
- ½ tablespoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
For Onion Salad: (Mix together in a bowl)
- 2 medium size onion sliced
- ½ cup chopped parsley you can also use coriander leaves
- 1 tablespoon white vinegar
- 1 teaspoon sumac powder optional
For Shawarma Sauce: (Mix together in a bowl)
- 4 tablespoon yogurt
- 2 tablespoon tahini sesame paste
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
- Marinate chicken pieces with shawarma spice mix, yogurt, chopped onion, chopped tomato, and salt. Set aside for 30 minutes.
- Heat oil in a flat pan or any shallow saucepan. Cook marinated chicken till it is fully cooked and dry. You can also bake the chicken in the preheated oven at 250 degrees C for 20 minutes.
- In a bowl make a smooth dough by first mixing together plain flour, baking powder, oil, and salt. Slowly add warm water little by little and gently knead until you get a soft dough. Cover and set aside for 30 minutes.
- Take the dough and divide it into 10 or more lemon size balls. Roll out into medium size roti or tortilla of 6 inches in diameter. Heat a pan and cook the shawarma flatbread on both sides till puffed and cooked (2 to 3 minutes on each side).
- Prepare onion salad and shawarma sauce and keep ready.
- Take a shawarma bread and keep a spoonful of onion salad in the center. Then keep some Arabic pickle, a few slices of tomato, 2 or 3 tablespoons of cooked chicken, and finally drizzle with a spoonful of shawarma sauce and chopped parsley.
- Tightly fold the shawarma and secure it with help of butter paper or aluminum foil.
- Serve immediately.
Video
Notes
After making the shawarma roll, serve it immediately. You can also toast the shawarma on a grill pan or sandwich maker. You can make it spicier by adding some pickled chilies or pickled jalapenos.
1 cup = 250 ml
1 cup = 250 ml