Shawarma (Unconventional Recipe)
Shawarma (Unconventional Recipe)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Unconventional Sausage Component
- 12 ounces smoked sausage, such as kielbasa, sliced then diced into 1/2-inch pieces
- 1 tablespoon olive oil
For the Creamy Red Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon sriracha, or other hot sauce, adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 tablespoon water, or as needed to thin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Wraps and Vegetables
- 4 large flour tortillas, or flatbreads (10-12 inches)
- 1 1/2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1/2 cup carrot, shredded
- 1/4 cup fresh parsley, chopped, for garnish
- 1 tablespoon olive oil, as needed for toasting wraps
Instructions
- 1
In a medium bowl, combine the diced chicken breast with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the creamy red sauce. In a small bowl, whisk together mayonnaise, ketchup, sriracha, garlic powder, onion powder, smoked paprika, 1 tablespoon of lemon juice, 1 tablespoon of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth. Add more water if needed to reach a drizzle-able consistency. Taste and adjust seasoning as desired.
⏱️ 5 min
- 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
In the same skillet, add 1 tablespoon of olive oil. Add the diced smoked sausage and cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove from the skillet and set aside with the chicken.
⏱️ 7 min
- 5
Warm the large flour tortillas or flatbreads. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, or microwave for 15-20 seconds until pliable. Alternatively, brush lightly with olive oil and toast on a griddle until lightly golden.
⏱️ 5 min
- 6
To assemble the shawarma, lay a warm tortilla flat. Spread a generous amount of the creamy red sauce down the center. Layer with a portion of the cooked chicken and sausage mixture. Top with shredded green cabbage, red cabbage, and carrot. Drizzle with more creamy red sauce.
⏱️ 5 min
- 7
Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a substantial wrap. If desired, you can lightly toast the assembled wrap in a dry skillet or griddle for 1-2 minutes per side until lightly golden and warmed through. Repeat for the remaining wraps.
⏱️ 5 min
- 8
Cut each shawarma wrap in half diagonally and serve immediately, garnished with fresh chopped parsley. Enjoy this unconventional take on a classic!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shawarma (Unconventional Recipe)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Unconventional Sausage Component
- 12 ounces smoked sausage, such as kielbasa, sliced then diced into 1/2-inch pieces
- 1 tablespoon olive oil
For the Creamy Red Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon sriracha, or other hot sauce, adjust to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 tablespoon water, or as needed to thin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Wraps and Vegetables
- 4 large flour tortillas, or flatbreads (10-12 inches)
- 1 1/2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1/2 cup carrot, shredded
- 1/4 cup fresh parsley, chopped, for garnish
- 1 tablespoon olive oil, as needed for toasting wraps
Instructions
- 1
In a medium bowl, combine the diced chicken breast with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, cayenne pepper (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the creamy red sauce. In a small bowl, whisk together mayonnaise, ketchup, sriracha, garlic powder, onion powder, smoked paprika, 1 tablespoon of lemon juice, 1 tablespoon of water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth. Add more water if needed to reach a drizzle-able consistency. Taste and adjust seasoning as desired.
⏱️ 5 min - 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
In the same skillet, add 1 tablespoon of olive oil. Add the diced smoked sausage and cook for 5-7 minutes, stirring occasionally, until the sausage is browned and slightly crispy. Remove from the skillet and set aside with the chicken.
⏱️ 7 min - 5
Warm the large flour tortillas or flatbreads. You can do this by heating them in a dry skillet over medium heat for 30 seconds per side, or microwave for 15-20 seconds until pliable. Alternatively, brush lightly with olive oil and toast on a griddle until lightly golden.
⏱️ 5 min - 6
To assemble the shawarma, lay a warm tortilla flat. Spread a generous amount of the creamy red sauce down the center. Layer with a portion of the cooked chicken and sausage mixture. Top with shredded green cabbage, red cabbage, and carrot. Drizzle with more creamy red sauce.
⏱️ 5 min - 7
Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a substantial wrap. If desired, you can lightly toast the assembled wrap in a dry skillet or griddle for 1-2 minutes per side until lightly golden and warmed through. Repeat for the remaining wraps.
⏱️ 5 min - 8
Cut each shawarma wrap in half diagonally and serve immediately, garnished with fresh chopped parsley. Enjoy this unconventional take on a classic!
⏱️ 5 min