Crispy Shawarma
Crispy Shawarma
Ingredients
For the Chicken Marination
- 1.5 kg boneless chicken, julienne cut
- 1 teaspoon red chilli powder
- 1 1/2 tablespoons smoked paprika
- to taste salt
- 1 1/2 teaspoons black pepper powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons onion powder
- 2 tablespoons lemon juice
- 3 tablespoons yogurt
- 1 tablespoon tomato paste
- 3 tablespoons oil, for marination
For the Garlic Sauce
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 1/2 tablespoons lemon juice
- 3 cloves fresh garlic, minced
- to taste salt
- 1 1/2 tablespoons olive oil, optional
For the Glaze
- 1/2 cup oil
- 1 1/2 tablespoons tomato paste
- 1/4 teaspoon salt
- 1 teaspoon red chilli powder
- 2 tablespoons ketchup
- 1/4 cup water
To Assemble
- 4 pita bread, large, or tortilla bread
- as needed sliced pickles
- as needed fries, optional
Instructions
- 1
In a large bowl, combine the julienne-cut boneless chicken with red chilli powder, smoked paprika, salt, black pepper powder, garlic powder, cumin powder, coriander powder, turmeric powder, onion powder, lemon juice, yogurt, tomato paste, and 3 tablespoons of oil. Mix well to ensure the chicken is evenly coated.
⏱️ 10 min
- 2
Cover the marinated chicken and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to meld.
- 3
In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, minced fresh garlic, salt, and optional olive oil for the garlic sauce. Set aside.
⏱️ 5 min
- 4
In another bowl, combine oil, tomato paste, salt, red chilli powder, ketchup, and water to create the glaze. Mix thoroughly and set aside.
⏱️ 5 min
- 5
To cook the chicken using the oven method: Preheat your oven to 200°C (390°F). Spread the marinated chicken in a single layer on a baking sheet and bake until cooked through and slightly browned, about 15-20 minutes.
⏱️ 20 min•🌡️ 200
- 6
Alternatively, for the stovetop method: Heat a large pan over medium flame. Add the marinated chicken and cook, stirring occasionally, until tender and fully cooked, about 15-20 minutes.
⏱️ 20 min
- 7
Lay out a large pita or tortilla bread. Place a generous amount of the cooked chicken onto the bread.
⏱️ 1 min
- 8
Add sliced pickles and fries (if using) over the chicken.
⏱️ 1 min
- 9
Roll the shawarma up tightly, ensuring the filling is secure.
⏱️ 1 min
- 10
Using a pastry brush, generously apply the prepared glaze to the entire outer surface of the rolled shawarma.
⏱️ 2 min
- 11
Toast the glazed shawarma on both sides in a dry pan or a panini press until it is crispy and golden brown.
⏱️ 5 min
- 12
Cut the crispy shawarma in half or into smaller pieces and serve warm with the prepared garlic sauce on the side. Enjoy!
⏱️ 1 min
Kitchen Tools
Crispy Shawarma
For the Chicken Marination
- 1.5 kg boneless chicken, julienne cut
- 1 teaspoon red chilli powder
- 1 1/2 tablespoons smoked paprika
- to taste salt
- 1 1/2 teaspoons black pepper powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons onion powder
- 2 tablespoons lemon juice
- 3 tablespoons yogurt
- 1 tablespoon tomato paste
- 3 tablespoons oil, for marination
For the Garlic Sauce
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 1/2 tablespoons lemon juice
- 3 cloves fresh garlic, minced
- to taste salt
- 1 1/2 tablespoons olive oil, optional
For the Glaze
- 1/2 cup oil
- 1 1/2 tablespoons tomato paste
- 1/4 teaspoon salt
- 1 teaspoon red chilli powder
- 2 tablespoons ketchup
- 1/4 cup water
To Assemble
- 4 pita bread, large, or tortilla bread
- as needed sliced pickles
- as needed fries, optional
Instructions
- 1
In a large bowl, combine the julienne-cut boneless chicken with red chilli powder, smoked paprika, salt, black pepper powder, garlic powder, cumin powder, coriander powder, turmeric powder, onion powder, lemon juice, yogurt, tomato paste, and 3 tablespoons of oil. Mix well to ensure the chicken is evenly coated.
⏱️ 10 min - 2
Cover the marinated chicken and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to meld.
- 3
In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, minced fresh garlic, salt, and optional olive oil for the garlic sauce. Set aside.
⏱️ 5 min - 4
In another bowl, combine oil, tomato paste, salt, red chilli powder, ketchup, and water to create the glaze. Mix thoroughly and set aside.
⏱️ 5 min - 5
To cook the chicken using the oven method: Preheat your oven to 200°C (390°F). Spread the marinated chicken in a single layer on a baking sheet and bake until cooked through and slightly browned, about 15-20 minutes.
⏱️ 20 min•🌡️ 200 - 6
Alternatively, for the stovetop method: Heat a large pan over medium flame. Add the marinated chicken and cook, stirring occasionally, until tender and fully cooked, about 15-20 minutes.
⏱️ 20 min - 7
Lay out a large pita or tortilla bread. Place a generous amount of the cooked chicken onto the bread.
⏱️ 1 min - 8
Add sliced pickles and fries (if using) over the chicken.
⏱️ 1 min - 9
Roll the shawarma up tightly, ensuring the filling is secure.
⏱️ 1 min - 10
Using a pastry brush, generously apply the prepared glaze to the entire outer surface of the rolled shawarma.
⏱️ 2 min - 11
Toast the glazed shawarma on both sides in a dry pan or a panini press until it is crispy and golden brown.
⏱️ 5 min - 12
Cut the crispy shawarma in half or into smaller pieces and serve warm with the prepared garlic sauce on the side. Enjoy!
⏱️ 1 min