Name: Chicken Shawarma
Prep time: 10 min
Cook time: 40 min
Total time: 4 h 50 min
Yield: 8 servings
Ingredients: ½ cup malt vinegar; ¼ cup plain yogurt; 1 tablespoon vegetable oil; salt and pepper to taste; 1 teaspoon mixed spice; ¼ teaspoon freshly ground cardamom; 8 skinless, boneless chicken thighs; ½ cup tahini; ¼ cup plain yogurt; ½ teaspoon minced garlic; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 tablespoon chopped fresh parsley; salt and pepper to taste; 4 medium tomatoes, thinly sliced; ½ cup sliced onion; 4 cups shredded lettuce; 8 pita bread rounds

Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum.

Chicken Shawarma

malt vinegar

yogurt

vegetable oil

salt and pepper

mixed spice

¼ teaspoon freshly ground cardamom

skinless, boneless chicken thighs

tahini

garlic

lemon juice

olive oil

parsley

tomatoes,

onion

lettuce

pita bread rounds

In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable 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.


Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.


Cover the chicken 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 slices.


Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.


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.

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.

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.)

I gave this a 4 star only because my hubby didn't like the tahini sauce BUT I loved it! I've had this before at a resturant and this recipe is right on. The kids and the hubby ate it without the sauce. I grilled the chicken (I used boneless breasts) and brushed the flatbread lightly with olive oil and grilled them just until warm when the chicken was done. A keeper for me...maybe I'll turn the tahini sauce into salad dressing for future use??

This was absolutely incredible! Used rice vinegar instead of malt and only marinated for 15 min or so but the combination of the tangy chicken with the yogurt sauce was unbelievable. Reminded me so much of NYC except this was FRESH.

My chicken would not cook in the marinade perhaps because it went straight from the refrigerator to the oven. I had to transfer it to a wire rack and finish it off at 400F. Other than that hitch the shawarma turned out nicely and the tahini sauce was very tasty. I look forward to trying this recipe with lamb. Thank you for sharing.

I have had Shawarma from several restaurants. Each place taste a bit different. I am sure there are better chicken shawarma recipes out there! This recipe did nothing for me. I followed the recipe exact as printed. My daughter and I both were disappointed with this recipe. I will not be making this recipe again.

The marinade was great! I also added pickled turnip and some parsely to the pita before serving.

I haven't tried the restaurant version so I can't compare. I couldn't find boneless thighs so I used regular ones but had to increase the cooking time since chicken was still raw when I checked it at 30 minutes. Didn't care for the tahini sauce topping felt it detracted from the sandwich. Chicken tasted pretty good but had a dominant vinegar flavor. Instead of pita bread rounds I used Greek-style pita fold-up rounds. Interesting different sandwich.

See how to make a truly flavorful chicken sandwich.

chicken shawarma

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 4 hours, 50 minutes

Servings: 8

Author : Wendy

Ingredients

Instructions

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