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Chicken Shawarma

Chicken Shawarma

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    4 h 50 m
Wendy

Wendy

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

Mr. Marco Salmon
149

Mr. Marco Salmon

12/21/2003

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.

Carol
38

Carol

9/17/2006

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.

RBROADHE
34

RBROADHE

12/2/2002

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.)

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