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Chicken Shwarma

Chicken Shwarma

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Kathy Sheets

We love chicken shwarma, and have been trying to duplicate it ever since our area's Middle Eastern restaurant closed. The closest we have been able to come is by using garam masala, a spice mixture you can find in some specialty grocery stores.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Melt clarified butter in a large skillet over medium high heat. Sprinkle one side of chicken pieces with garam masala and place seasoned side down in hot butter. Sprinkle top of chicken pieces with more garam masala and saute for 5 minutes.
  2. Turn chicken pieces, adding more butter as needed, and saute for 5 to 10 minutes more, or until chicken is cooked through and no longer pink inside.
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Reviews

NKASAM
37
1/14/2004

Shwarma is a middle eastern dish and this recipe though not traditional is very good. After the chicken is done saute sliced onion and green bell pepper in the clarified butter until onions change color to a light golden brown. Serve chicken with the sauted veggies rolled in warmed pita bread. Accompany this with some plain or spiced yogurt on the side and you have great meal. I went back and changed my ratings from 4 to 5 stars as this dish gets better everytime I make it. The last time I made it I served it with some hummus on the side and a green salad. Thanks for this easy yet outstanding recipe.

TRAVELNPAT
18
5/3/2003

This recipes is fantastic! It's easy to make and tastes fabulous - a nice change from day-to-day chicken. I ran out of garam masala and substituted with mutton masala - it tasted even better. Thanks Kathy!

INFERNO451
16
1/14/2004

Very good and very easy to make. Like other reviewers I sauted an onion and green pepper with additional garam masala. Also, I didn't have clarified butter (I only had Country Crock and I wasn't sure how that would turn out clarified) so I used olive oil.