THE BEST Restaurant Style Chicken Shawarma!

chicken shawarma

BEHOLD! The absolute perfect, homemade chicken shawarma recipe! Better than you can get at a restaurant! This is the only chicken shawarma recipe you’ll ever need, trust me. It is juicy, full of flavor, and I teach you how to make them exactly like you’d find at a middle eastern restaurant. The sandwich portion is simple – the chicken, the toum, the pickles and the bread of choice (you could also use this flavorful chicken over salads or with rice as a complete meal – but if the main component of the chicken is lacking, it won’t be a true shawarma. I’ve got you with the perfect marinade. Enjoy! And don’t forget to send me pictures or tag me on Instagram @thebitewithjackie.

Ingredients:
2 ½ lbs chicken (boneless skinless breasts, fileted OR thighs, most of the fat removed)
¼ cup plain Greek yogurt
2 Tbsp tomato paste
5 cloves garlic, grated
3-4 Tbsp fresh lemon juice
2-3 Tbsp olive oil
1 tsp cardamom
1 tsp turmeric
1 tsp paprika
1 tsp cumin
1 tsp sumac
1 tsp garlic powder
1 tsp onion powder
1 tsp allspice
1 tsp coriander
½ tsp cinnamon
¼ tsp ginger
Salt and pepper
Vegetable or avocado oil for cooking
Saj bread OR a great alternative is flour tortillas (optional – you could also use no tortilla and put the chicken over a salad or with rice)

Serving suggestions:
toum garlic sauce (Can be found at trader joes or I use a great recipe from Cosette’s kitchen)
Fresh, thinly sliced tomatoes
Arabic pickles, sliced into 4 strips
Yellow onions, thinly sliced
A panini press or separate nonstick skillet to make the sandwiches

Directions:
Prepare the marinade by first combining the Greek yogurt with tomato paste, the grated garlic, lemon juice and olive oil. Mix well to combine. Add in all the spices to the marinade EXCEPT for the salt and pepper. Mix thoroughly and add to the prepared chicken.

Add the salt and pepper to the bowl with the chicken and marinade, mix well and let it marinate for 6-8 hours in the fridge for optimal flavor.

When you’re ready to cook, remove the chicken from the fridge for at least 30 minutes to remove most of the chill. Prepare a nonstick skillet over medium heat with a flavorless oil like vegetable or avocado oil. Add the chicken in batches to ensure a crust develops on both sides. Cook, flipping once until the chicken is fully cooked through, remove, and set aside on a plate. Reserve some of the cooking oil in a small bowl – this will be used to give the outside of the shawarma sandwiches extra flavor. Continue cooking the rest of the chicken.

Meanwhile, heat a panini press or separate nonstick skillet and slice the cooked chicken into strips. Prepare your tortilla or saj bread, spread a teaspoon of toum garlic sauce in the center, add 2-3 pickle slices on top and fold like a burrito. Spread about ¼ tsp of the flavorful cooking oil onto the outside of the tortilla or directly onto the cooking surface. Cook seam side down first and flip once until the bread is golden and crispy. Slice in half if desired and serve with more toum garlic sauce, sliced tomatoes, sliced onions and more Arabic pickles. Enjoy!!

THE BEST Restaurant Style Chicken Shawarma!

BEHOLD! The absolute perfect, homemade chicken shawarma recipe! Better than you can get at a restaurant! This is the only chicken shawarma recipe you’ll ever need, trust me.
Course Main Course

Ingredients
  

  • 2 ½ lbs chicken boneless skinless breasts, fileted OR thighs, most of the fat removed
  • ¼ cup plain Greek yogurt
  • 2 Tbsp tomato paste
  • 5 cloves garlic grated
  • 3-4 Tbsp fresh lemon juice
  • 2-3 Tbsp olive oil
  • 1 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp sumac
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp allspice
  • 1 tsp coriander
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • Salt and pepper
  • Vegetable or avocado oil for cooking
  • Saj bread OR a great alternative is flour tortillas optional – you could also use no tortilla and put the chicken over a salad or with rice

Serving suggestions:

  • toum garlic sauce Can be found at trader joes or I use a great recipe from Cosette’s kitchen
  • Fresh thinly sliced tomatoes
  • Arabic pickles sliced into 4 strips
  • Yellow onions thinly sliced
  • A panini press or separate nonstick skillet to make the sandwiches

Instructions
 

  • Prepare the marinade by first combining the Greek yogurt with tomato paste, the grated garlic, lemon juice and olive oil. Mix well to combine. Add in all the spices to the marinade EXCEPT for the salt and pepper. Mix thoroughly and add to the prepared chicken.
  • Add the salt and pepper to the bowl with the chicken and marinade, mix well and let it marinate for 6-8 hours in the fridge for optimal flavor.
  • When you’re ready to cook, remove the chicken from the fridge for at least 30 minutes to remove most of the chill. Prepare a nonstick skillet over medium heat with a flavorless oil like vegetable or avocado oil. Add the chicken in batches to ensure a crust develops on both sides. Cook, flipping once until the chicken is fully cooked through, remove, and set aside on a plate. Reserve some of the cooking oil in a small bowl – this will be used to give the outside of the shawarma sandwiches extra flavor. Continue cooking the rest of the chicken.
  • Meanwhile, heat a panini press or separate nonstick skillet and slice the cooked chicken into strips. Prepare your tortilla or saj bread, spread a teaspoon of toum garlic sauce in the center, add 2-3 pickle slices on top and fold like a burrito. Spread about ¼ tsp of the flavorful cooking oil onto the outside of the tortilla or directly onto the cooking surface. Cook seam side down first and flip once until the bread is golden and crispy. Slice in half if desired and serve with more toum garlic sauce, sliced tomatoes, sliced onions and more Arabic pickles. Enjoy!!
Keyword THE BEST Restaurant Style Chicken Shawarma!

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