Chicken Shawarma
Chicken Shawarma
Ingredients
For the Chicken Shawarma
- 800 g chicken breast, cut into strips
- 70 g low-fat Greek yogurt
- 1 tablespoon tomato paste
- 2 tablespoons shawarma spice mix, to taste
- as needed oil spray
For the Garlic Sauce
- 150 g yogurt
- 1 teaspoon garlic powder, or 1 clove fresh garlic, finely minced
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lemon juice
For Assembly and Serving
- 100 g pickles, cut into strips
- 4 flatbread, or piadina
- 1 teaspoon tomato paste
- 1 tablespoon ketchup
Instructions
- 1
Cut the chicken breast into strips and place them in a bowl. Add the low-fat Greek yogurt, 1 tablespoon of tomato paste, and the shawarma spice mix. Mix everything well and marinate the chicken.
⏱️ 5 min
- 2
Spray a baking sheet with oil spray. Spread the marinated chicken strips evenly on the baking sheet. Place the baking sheet in the preheated oven at 200°C and bake for 15 minutes.
⏱️ 15 min•🌡️ 200
- 3
After 15 minutes, turn on the oven's grill function and place the baking sheet on the top rack. Grill for another 5 minutes until the chicken is crispy. Remove the chicken from the oven.
⏱️ 5 min
- 4
In a separate bowl, mix 150g of yogurt, 1 teaspoon of garlic powder (or fresh garlic), a pinch of salt, and 1 teaspoon of lemon juice. Stir thoroughly until well combined.
⏱️ 5 min
- 5
Cut the pickles into strips.
⏱️ 2 min
- 6
Take a flatbread (pita or piadina). Spread a generous amount of the garlic sauce on it. Place about one-third of the cooked chicken on top of the sauce. Lay some pickle strips on the chicken. Tightly roll up the flatbread to form the shawarma wrap.
⏱️ 5 min
- 7
For the glaze, heat a pan with a little oil spray. Add 1 teaspoon of tomato paste and 1 tablespoon of ketchup and mix over high heat. Place a rolled shawarma wrap in the pan. Fry the shawarma over high heat, turning it and brushing the outside with the tomato paste-ketchup mixture until it is crispy on the outside. Repeat this process for the remaining shawarmas.
⏱️ 8 min
- 8
Serve the crispy chicken shawarmas, which should be crispy on the outside and juicy on the inside.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma
For the Chicken Shawarma
- 800 g chicken breast, cut into strips
- 70 g low-fat Greek yogurt
- 1 tablespoon tomato paste
- 2 tablespoons shawarma spice mix, to taste
- as needed oil spray
For the Garlic Sauce
- 150 g yogurt
- 1 teaspoon garlic powder, or 1 clove fresh garlic, finely minced
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lemon juice
For Assembly and Serving
- 100 g pickles, cut into strips
- 4 flatbread, or piadina
- 1 teaspoon tomato paste
- 1 tablespoon ketchup
Instructions
- 1
Cut the chicken breast into strips and place them in a bowl. Add the low-fat Greek yogurt, 1 tablespoon of tomato paste, and the shawarma spice mix. Mix everything well and marinate the chicken.
⏱️ 5 min - 2
Spray a baking sheet with oil spray. Spread the marinated chicken strips evenly on the baking sheet. Place the baking sheet in the preheated oven at 200°C and bake for 15 minutes.
⏱️ 15 min•🌡️ 200 - 3
After 15 minutes, turn on the oven's grill function and place the baking sheet on the top rack. Grill for another 5 minutes until the chicken is crispy. Remove the chicken from the oven.
⏱️ 5 min - 4
In a separate bowl, mix 150g of yogurt, 1 teaspoon of garlic powder (or fresh garlic), a pinch of salt, and 1 teaspoon of lemon juice. Stir thoroughly until well combined.
⏱️ 5 min - 5
Cut the pickles into strips.
⏱️ 2 min - 6
Take a flatbread (pita or piadina). Spread a generous amount of the garlic sauce on it. Place about one-third of the cooked chicken on top of the sauce. Lay some pickle strips on the chicken. Tightly roll up the flatbread to form the shawarma wrap.
⏱️ 5 min - 7
For the glaze, heat a pan with a little oil spray. Add 1 teaspoon of tomato paste and 1 tablespoon of ketchup and mix over high heat. Place a rolled shawarma wrap in the pan. Fry the shawarma over high heat, turning it and brushing the outside with the tomato paste-ketchup mixture until it is crispy on the outside. Repeat this process for the remaining shawarmas.
⏱️ 8 min - 8
Serve the crispy chicken shawarmas, which should be crispy on the outside and juicy on the inside.