Chicken Shawarma

    (74)
    8 hours 55 mins

    I've grown up eating doner kebabs but these day, I'm loving this authentic Lebanese sandwich. Serve with Tahini sauce.


    77 people made this

    Ingredients
    Serves: 8 

    • For the chicken
    • 7 tablespoons malt vinegar
    • 4 tablespoons curd
    • 1 tablespoon olive oil
    • 1 teaspoon mixed middle eastern spice
    • 1/4 teaspoon freshly ground cardamom
    • salt and freshly ground black pepper to taste
    • 8 skinless, boneless chicken breast/thighs
    • For the tahini sauce
    • 100g tahini
    • 4 tablespoons curd
    • 1 clove garlic, minced
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh parsley
    • salt and freshly ground black pepper to taste
    • To serve
    • 4 medium tomatoes, thinly sliced
    • 1 onion, sliced
    • 225g lettuce, shredded
    • 8 pita breads

    Directions
    Prep:15min  ›  Cook:40min  ›  Extra time:8hr marinating  ›  Ready in:8hr55min 

    1. In a glass baking dish, mix together the malt vinegar, curd, olive oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
    2. In a small bowl, mix together the tahini, curd, garlic, lemon juice, olive oil and parsley. Season with salt and pepper, taste, and adjust flavours if desired. Cover and refrigerate.
    3. Preheat the oven to 175 C. Cover the chicken with foil and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into thin slices.
    4. Place sliced chicken, tomato, onion and lettuce onto pitta breads. Roll up, and top with the tahini sauce.

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    Reviews and Ratings
    Global ratings:
    (74)

    Reviews in English (56)

    by
    163

    I have always been fond of lamb shawarma but now after trying this version with chicken I like it equally. Some folks may not know what "mixed spice" is- not to be confused with pumpkin pie spice. My tried and true Lebanese mixed spice is as follows: In small bowl stir together 1/4 tsp. powdered allspice, 1 tsp. black pepper, 2 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. nutmeg, 1 tsp. fenugreek and 2 tsp. powdered ginger. You can adjust the proportions to your preference. The spices must then be ground together in either a clean coffee mill or a pestle and mortar. All of these spices are readily available in health food/ethnic food stores or any grocer that sells herbs and spices in bulk. Thank you for sharing your version of a truly delicious dish.  -  09 Aug 2002  (Review from Allrecipes US | Canada)

    by
    41

    That was one of the best recipes to try. i come from the Arab world and i know what an authentic Shawerma is. And this is one but with one little modification which is replacing the chicken with beef. Cuz where i come from we eat tahini with the meat shawerma and garlic mayomaise with the chicken one. it was fantastic.  -  17 Sep 2006  (Review from Allrecipes US | Canada)

    by
    36

    First, let me say I love shawarmas. I've had them in many restaurants and even had them in Israel. This tasted nothing like any shawarma I've ever had. I'm not particularly a big fan of hummus so the sauce in this meal really turned me off and infact made me gag. Besides the sauce, the chicken came out great except for there was too much of something in the spices that over powered the entire flavor. If you want something interesting, try this. If you want shawarma, then don't. Oh yeah, because we were over powered by some spice in this recipe, we had to drown it in BBQ sauce(blasphamy I know.)  -  02 Nov 2002  (Review from Allrecipes US | Canada)

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