Chicken Shawarma Recipe

Ingredients 

Chicken Shawarma Marinade

• 3 tablespoon Canola oil (for cooking )
• 1 lb (450 g) Chicken ( boneless skinless chicken thighs or breast)
• 1 tablespoon Garlic (minced)
• ½ teaspoon Ginger (grated)
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1 tablespoon Lemon juice
• 1 tablespoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Sweet Paprika
• ½ teaspoon Cayenne pepper
• 1 teaspoon Cardamom powder
• ½ teaspoon Cinnamon powder
• ½ teaspoon Nutmeg (fresh grated)
• 2 tablespoon Fresh Parsley (for garnish)

Tahini sauce

• ½ cup (120 g) Tahini paste
• ¼ cup (60 ml) Water
• 1 tablespoon Galic (minced)
• 4 tablespoon (60 ml) Lemon juice
• ½ teaspoon Salt

Yogurt dip

• 1 cup (240 ml) Greek yogurt
• ½ teaspoon Cumin powder
• ¼ teaspoon Black pepper
• ¼ teaspoon Kosher salt
• 1 teaspoon Lemon juice
• 2 tablespoon Fresh parsley (choppeed (optional) )

Instructions

Shawarma

• Prep chicken – Keep chicken thighs whole or cut into two. Split chicken breast horizontally into two.
• Marinate chicken – In a large bowl, add the chicken and season with salt, pepper, and lemon juice. Add the ginger and garlic, then add the spices and combine well. Finally, add the olive oil and combine well.Pro tip – This chicken can be marinated for an hour on the counter or up to overnight in the refrigerator.
• Grill – Heat a griddle or cast-iron skillet on high heat. Brush the pan with olive oil. Place the chicken on the grill or skillet and cook.- Chicken thighs will take 4 to 5 mins on the first side and 3 to 4 minutes on the next.- The chicken breast will cook for 3 to 4 minutes on the first, then 3 minutes on the second side.Pro tip – The meat usually cooks for a lesser time on the second side. Make sure to cook for at least 3 minutes on the first without touching. This will ensure some nice chard marks on the chicken.
• Cool – Remove from heat and let rest for minutes. Then, cut and serve on flatbread or pita with tahini or yogurt sauce.

Tahini sauce

• In a mason jar, combine tahini paste, garlic, salt, pepper, and lemon juice. Then, add ¾ cup of water. Close the jar and give it a good shake. Open the jar and adjust the seasoning and consistency. Set aside.Pro tip – You want to keep it to a thick pouring consistency. Otherwise, it will drip from the wrap or pocket.

Yogurt sauce

• Combine all the ingredients in a bowl including the chopped fresh parsley. Taste and adjust seasoning. Set aside.

Assemble

• Chicken shawarma wrap – Place the flatbread on a plate. Smear some thick tahini sauce. Add some chopped salad. Layer some sliced shawarma chicken. Drizzle more tahini and fold the bread to make a wrap.
• Chicken shawarma pita – Split the pita in half. Smear the inside of the pita with some tahini sauce. Add a few pieces of sliced shawarma chicken and top with some chopped salad. Drizzle more tahini or yogurt drip.