Chicken Shawarma

Chicken Shawarma

Chicken Shawarma Recipe
Chicken Shawarma Recipe

Shawarma or Shawurma is a Levantine meat preparation, where lamb, chicken, turkey, beef, veal, buffalo meat, or mixed meats are placed on a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings include tahini, hummus, pickled turnips, and amba.


  • 1 Cup Malt Vinegar
  • 1 Cup Plain yogurt
  • 1 Table Spoon Vegetable oil
  • 1 As Required Salt
  • 1 As Required Pepper
  • 1 Table Spoon Mixed spice
  • 1 Table Spoon Ground Cardamom
  • 8 Pieces Boneless Chicken Thighs
  • 1 Cup Tahini
  • 1 Table Spoon Minced garlic
  • 2 Table Spoon Lemon juice
  • 1 Table Spoon Olive oil
  • 1 Table Spoon Fresh Parsley, chopped
  • 4 Medium Tomatoes (thinly sliced)
  • 1 Cup Sliced onion
  • 4 Cup Shredded lettuce
  • 8 Pieces Pita bread rounds
Chicken Shawarma Recipe
Chicken Shawarma Recipe

Chicken Shawarma COOKING METHOD

  1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
  2. Place the chicken thighs into the mixture and turn to coat.
  3. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  4. 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.
  5. Season with salt and pepper, taste, and adjust flavors if desired.
  6. Cover and refrigerate.
  7. Cover the chicken and bake in the marinade for 30 minutes, turning once.
  8. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
  9. Remove from the dish, and cut into slices.
  10. Place sliced chicken, tomato, onion, and lettuce onto pita breads.
  11. Roll up, and top with the tahini sauce.


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