Homemade Chicken Shawarma: An Authentic Arabian Delight
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About Homemade Chicken Shawarma: An Authentic Arabian Delight
Craving authentic Middle Eastern flavors? This easy Chicken Shawarma recipe delivers tender, juicy chicken bursting with aromatic spices, all nestled in warm pita bread. Get ready for a taste sensation!The secret lies in a rich yogurt marinade and a simple, yet irresistible, homemade garlic sauce. It's restaurant-quality shawarma you can effortlessly create in your own kitchen.Perfect for a quick weeknight meal or a casual weekend feast, this Chicken Shawarma is guaranteed to become a new family favorite.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Chicken Shawarma
Spice Mix
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 tsp Cinnamon ground
- 1 tsp Cardamom ground
- 1 Tbsp Pepper ground, white
- 1.5 tsp Salt or to taste
For the Pita Bread
For the Garlic Sauce
- 1 cup Greek Yogurt
- 3 clove Garlic
- 1 Tbsp Olive Oil
Instructions
- In a large bowl, combine the chicken, sliced onion, sliced tomatoes, yogurt, olive oil, and spice mix. Mix well to ensure the chicken is evenly coated.
- Heat a large skillet or pan over medium heat. Add the marinated chicken mixture. Cook, stirring occasionally, until the chicken is cooked through and the liquid has evaporated.
- In a small bowl, combine the warm water, sugar, and yeast. Whisk gently and let it sit for about 5-10 minutes until the yeast blooms and becomes frothy. This activates the yeast and ensures a light and airy pita bread.
- In a large bowl, combine the whole wheat flour and salt. Add the bloomed yeast mixture and oil. Mix to form a soft, smooth dough. Knead the dough for 5-7 minutes until elastic.
- Divide the dough into small equal-sized balls. Roll each ball into a thin circle, about ¼ inch thick. Cover the rolled-out dough and let it rest for 10 minutes. This allows the gluten to relax, resulting in softer pita bread.
- Heat a large griddle or skillet over medium-high heat. Place a pita bread on the hot griddle. Cook for 1-2 minutes per side, or until bubbles appear and the pita puffs up.
- Remove the pita from the griddle and repeat with the remaining dough balls.
- In a small bowl, combine the Greek yogurt, minced garlic, olive oil, and a pinch of salt. Whisk until well combined.
- To serve, fill each warm pita bread with the cooked chicken shawarma, garlic sauce, and your favorite toppings such as lettuce, cucumbers, and beets.
Recipe Notes
Good To Know
- Let the pita bread double in size.
- You can bake pita bread in the oven at 180°C (350°F) for 8 to 10 minutes each.
- For extra-juicy and flavorful chicken, marinate it overnight in the refrigerator.
- If you don’t have a vertical rotisserie, try grilling the chicken on high heat or broiling it in the oven.
- For a tangy twist, add preserved lemon or fresh lemon juice to the marinade.
- Serve the chicken with thinly sliced pickles, garlic sauce (toum), and freshly chopped parsley inside warm pita or flatbread.
Expert Tips
- For a smokier flavor, try adding a pinch of smoked paprika to the marinade.
- If using wooden skewers for grilling, soak them in water for at least 30 minutes prior to prevent burning.
- Adjust the spice level in the marinade to your liking by adding more or less chili powder or cayenne pepper.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or in a pan on the stovetop.
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Recipe Nutrition
Calories: 408kcalCarbohydrates: 55gProtein: 9gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1710mgFiber: 2gSugar: 8g
Murtuza Kagalwala
Articles: 9
3 Comments
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Looks incredible! Thanks for the details.
This looks so good! Can’t wait to cook it.
This is exactly what I was looking for!