Chicken Shawarma
Chicken Shawarma
Ingredients
For the Chicken Shawarma Marinade
- 4 chicken thighs, sliced into strips
- 1 tablespoon tomato paste
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 1 tablespoon turmeric
- 1 tablespoon ground cloves
- 1 tablespoon cinnamon
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 2 cloves garlic, grated
- 1/2 lemon lemon juice
- 1 tablespoon vinegar
- 1 tablespoon oil
- 1 tablespoon yogurt
For the Sauce
- 1/2 cup yogurt
- 1 clove garlic, grated
- 1/4 teaspoon salt, to taste
- 2 tablespoons parsley, chopped
- 1/4 lemon lemon juice
- 1 tablespoon milk, optional, for runnier consistency
For Assembly
- 4 flatbread
- 1/2 cup pickles, sliced
- 1/2 red onion, sliced
- 1/4 cup parsley, chopped
- 2 tablespoons pomegranate molasses
- as needed oil, for spraying
Instructions
- 1
Slice the chicken thighs into strips.
⏱️ 5 min
- 2
In a mixing bowl, combine the tomato paste, cumin, coriander, smoked paprika, turmeric, ground cloves, and cinnamon.
⏱️ 2 min
- 3
Season with salt and freshly ground black pepper. Grate the garlic into the bowl.
⏱️ 1 min
- 4
Squeeze in the lemon juice from half a lemon. Add the vinegar and oil. Whisk all the ingredients together until well combined into a paste.
⏱️ 2 min
- 5
Add the sliced chicken to the marinade mixture. Use your hands to thoroughly mix the chicken, ensuring every piece is fully coated.
⏱️ 3 min
- 6
Add the yogurt to the marinated chicken and mix again. For best results, leave the chicken to marinate overnight in the refrigerator (passive time). If time is short, you can proceed to cooking immediately.
⏱️ 2 min
- 7
Preheat your oven to 200°C (390°F). Line a baking tray with aluminum foil.
⏱️ 5 min•🌡️ 200
- 8
Transfer the marinated chicken onto the prepared baking tray, spreading it out evenly.
⏱️ 1 min - 9
Spray the chicken with a little oil.
⏱️ 1 min
- 10
Place the tray into the preheated oven and cook for 30 to 35 minutes, or until the chicken is cooked through.
⏱️ 35 min•🌡️ 200
- 11
Once the chicken is cooked, transfer the tray under the grill (broiler) for a few minutes to char the chicken slightly, adding extra flavor and texture. Watch carefully to prevent burning.
⏱️ 3 min
- 12
While the chicken is cooking, prepare the sauce. Add yogurt to a separate bowl. Grate the garlic into the yogurt.
⏱️ 2 min
- 13
Add salt to taste and the chopped parsley. Squeeze in lemon juice from a quarter lemon.
⏱️ 1 min
- 14
Whisk all the sauce ingredients together until well combined. If a runnier consistency is desired, add a tablespoon of milk and mix.
⏱️ 1 min
- 15
To assemble, take a flatbread and place a generous amount of the cooked chicken onto it.
⏱️ 1 min
- 16
Add some sliced pickles and sliced red onion on top of the chicken.
⏱️ 1 min
- 17
Sprinkle with chopped parsley and drizzle pomegranate molasses over the fillings.
⏱️ 1 min
- 18
Wrap the flatbread tightly around the fillings to form a roll.
⏱️ 1 min
- 19
Brush the exterior of the wrapped shawarma with the pan juices collected from the baking tray.
⏱️ 1 min
- 20
Toast the wrapped shawarma in a pan over medium heat until it is nice and crispy on the outside.
⏱️ 3 min
- 21
Serve the finished Chicken Shawarma immediately with the prepared sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma
For the Chicken Shawarma Marinade
- 4 chicken thighs, sliced into strips
- 1 tablespoon tomato paste
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 1 tablespoon turmeric
- 1 tablespoon ground cloves
- 1 tablespoon cinnamon
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 2 cloves garlic, grated
- 1/2 lemon lemon juice
- 1 tablespoon vinegar
- 1 tablespoon oil
- 1 tablespoon yogurt
For the Sauce
- 1/2 cup yogurt
- 1 clove garlic, grated
- 1/4 teaspoon salt, to taste
- 2 tablespoons parsley, chopped
- 1/4 lemon lemon juice
- 1 tablespoon milk, optional, for runnier consistency
For Assembly
- 4 flatbread
- 1/2 cup pickles, sliced
- 1/2 red onion, sliced
- 1/4 cup parsley, chopped
- 2 tablespoons pomegranate molasses
- as needed oil, for spraying
Instructions
- 1
Slice the chicken thighs into strips.
⏱️ 5 min - 2
In a mixing bowl, combine the tomato paste, cumin, coriander, smoked paprika, turmeric, ground cloves, and cinnamon.
⏱️ 2 min - 3
Season with salt and freshly ground black pepper. Grate the garlic into the bowl.
⏱️ 1 min - 4
Squeeze in the lemon juice from half a lemon. Add the vinegar and oil. Whisk all the ingredients together until well combined into a paste.
⏱️ 2 min - 5
Add the sliced chicken to the marinade mixture. Use your hands to thoroughly mix the chicken, ensuring every piece is fully coated.
⏱️ 3 min - 6
Add the yogurt to the marinated chicken and mix again. For best results, leave the chicken to marinate overnight in the refrigerator (passive time). If time is short, you can proceed to cooking immediately.
⏱️ 2 min - 7
Preheat your oven to 200°C (390°F). Line a baking tray with aluminum foil.
⏱️ 5 min•🌡️ 200 - 8
Transfer the marinated chicken onto the prepared baking tray, spreading it out evenly.
⏱️ 1 min - 9
Spray the chicken with a little oil.
⏱️ 1 min - 10
Place the tray into the preheated oven and cook for 30 to 35 minutes, or until the chicken is cooked through.
⏱️ 35 min•🌡️ 200 - 11
Once the chicken is cooked, transfer the tray under the grill (broiler) for a few minutes to char the chicken slightly, adding extra flavor and texture. Watch carefully to prevent burning.
⏱️ 3 min - 12
While the chicken is cooking, prepare the sauce. Add yogurt to a separate bowl. Grate the garlic into the yogurt.
⏱️ 2 min - 13
Add salt to taste and the chopped parsley. Squeeze in lemon juice from a quarter lemon.
⏱️ 1 min - 14
Whisk all the sauce ingredients together until well combined. If a runnier consistency is desired, add a tablespoon of milk and mix.
⏱️ 1 min - 15
To assemble, take a flatbread and place a generous amount of the cooked chicken onto it.
⏱️ 1 min - 16
Add some sliced pickles and sliced red onion on top of the chicken.
⏱️ 1 min - 17
Sprinkle with chopped parsley and drizzle pomegranate molasses over the fillings.
⏱️ 1 min - 18
Wrap the flatbread tightly around the fillings to form a roll.
⏱️ 1 min - 19
Brush the exterior of the wrapped shawarma with the pan juices collected from the baking tray.
⏱️ 1 min - 20
Toast the wrapped shawarma in a pan over medium heat until it is nice and crispy on the outside.
⏱️ 3 min - 21
Serve the finished Chicken Shawarma immediately with the prepared sauce for dipping.
⏱️ 1 min