Here's a recipe for homemade Chicken Shawarma, which you can adjust for beef or lamb:
Ingredients:
For the Chicken:
2 lbs boneless, skinless chicken thighs or breasts (thighs are more traditional and juicier)
1/4 cup olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper (adjust for heat)
Salt and pepper to taste
For Serving:
Pita bread or flatbread
Garlic sauce or Tahini sauce (see below for a garlic sauce recipe)
Sliced tomatoes, cucumbers, and red onions
Pickles (optional but traditional)
Fresh parsley or cilantro for garnish
Sumac for sprinkling (optional)
Garlic Sauce:
1 cup mayonnaise
1/4 cup Greek yogurt or sour cream
3-4 cloves garlic, minced
1 tablespoon lemon juice
Salt to taste
Water to adjust consistency
Instructions:
Marinate the Chicken:
Prepare Marinade: In a bowl, mix olive oil, lemon juice, minced garlic, and all the spices listed. Season with salt and pepper.
Marinate: Add the chicken to this mixture, ensuring each piece is well coated. Marinate for
at least 2 hours, preferably overnight in the refrigerator, for maximum flavor.Cook the Chicken:
Grill Method:
Preheat your grill to medium-high. Remove chicken from marinade (let excess drip off) and grill for about 5-7 minutes on each side or until fully cooked (internal temp should reach 165°F).
Oven Method:
Preheat oven to 425°F (220°C). Place chicken on a baking sheet lined with foil or parchment paper. Bake for about 20-25 minutes or until cooked through.
Stovetop:
If grilling isn't an option, you can cook the chicken in a skillet over medium heat. Cook for about 6-7 minutes per side or until done.
Rest: Let the chicken rest for a few minutes, then slice it into thin strips.
Make the Garlic Sauce:
Combine: Mix mayonnaise, yogurt, garlic, and lemon juice. Season with salt. If the sauce is too thick, thin it with a bit of water until you reach the desired consistency.
Assemble the Shawarma:
Warm Bread: Lightly toast or warm the pita or flatbread.
Layer Ingredients: On each piece of bread, spread some garlic sauce, add the chicken strips, then top with tomatoes, cucumbers, onions, pickles if using, and a sprinkle of fresh herbs.
Finish: Optionally, sprinkle with sumac for an extra
zesty touch. Roll or fold the bread to enclose the filling.Tips:
Layering: Traditional shawarma often layers chicken with vegetables and sauce inside a vertical rotisserie. At home, you can achieve similar results by stacking your chicken in the oven or using a skewer setup if available.
Meat Alternatives: Beef or lamb can be used in place of chicken. Marinate similarly, but adjust cooking times as needed.
Sauce: If you prefer, you can make a tahini sauce by blending tahini with lemon juice, garlic, and water to thin.
Customization: Add or subtract vegetables based on preference. Some like to include lettuce or shredded cabbage for crunch.
Enjoy your homemade shawarma!
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