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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.
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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
- 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
- Chicken shawarma recipe and method from a friend and chef of the 'Sho Tabkhin Today' website:
- Rana Atwi
- Click on Rana's name to visit her page on our site and discover her delicious recipes
- To make the delicious beef shawarma, click this link: 'An easier and tastier beef shawarma preparation method'
Method
- 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 hours
- 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
