ChefRana Atwi
How to Make Chicken Shawarma
Chicken shawarma—the delicious marinade and sauce for wrapping sandwiches. Prepare shawarma as sandwiches to serve with French fries and pickles, and enjoy it at home.
Chicken Shawarma: A Homemade, Truly Delicious Recipe
Ingredients: 4 boneless chicken breasts, lengthwise sliced; 1/2 cup plain yogurt; 1/2 cup lemon juice; 1/2 cup olive oil; 2 garlic cloves, minced; salt; spices (cinnamon, cardamom, ground cloves, ground allspice, curry). 2 white onions, sliced; sumac.
Marinade: Soak the chicken in the marinade and refrigerate for two hours. Then mix with the onions and sumac and cook in a nonstick skillet with a little vegetable oil over high heat until cooked through.
To serve: Spread shawarma sauce on bread, add the shawarma and pickles, and toast on the pan. When serving, drizzle pomegranate molasses.
Sauce: 1/4 cup yogurt; 2 tablespoons mayonnaise; 1 tablespoon tahini; 2 tablespoons olive oil; salt; 2 garlic cloves, minced.
Sauce method: Mix all ingredients until smooth and spread on sandwich bread.
Enjoy
Ingredients
Start here, then move straight into the method.
- 4 boneless chicken breasts
- Marinade
- 1/2 cup plain yogurt
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 2 cloves garlic, crushed
- Salt
- Mixed spices
- Chicken seasoning
- Ground cinnamon
- Ground cardamom
- Curry powder
- 2 white onions, sliced
- Sumac
Method
Follow the cooking sequence without leaving the page.
- Prepare the shawarma marinade: mix all the ingredients except the onions and the sumac
- Cut the chicken into strips and marinate them; leave them in the fridge for at least 2 hoursTimers: 120 min
- After the time has passed, add the sliced onions and the sumac and mix
- Fry the chicken shawarma in a little corn oil over high heat in a nonstick pan, turning until the chicken is cooked
- Spread the special sauce* on the shawarma bread, then add some chicken shawarma and pickled slices and roll it into a sandwich
- Toast the sandwich on the saj (griddle), then drizzle a little pomegranate molasses over it and serve hot
- In a bowl, put 1/4 cup yogurt with 2 tablespoons mayonnaise and 1 tablespoon tahini and 2 tablespoons olive oil and 2 cloves crushed garlic and a pinch of salt
- Mix well to obtain a smooth, homogeneous mixture
- Serve the sauce alongside the chicken shawarma
