Chicken Shawarma

Chicken Shawarma

45

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

Ingredients

4 h 50 m {{adjustedServings}} servings 402 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
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Reviews

45
  1. 62 Ratings

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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 spic...

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...

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 s...