Pinterest

850
Print

860
Save

585
Facebook

61
Email

128

Chicken Shawarma

Name: Chicken Shawarma
Prep time: 20 min
Total time: 2 h
Yield: 8
Cuisine: Middle Eastern
Ingredients: 2 cups yogurt; 1/2 cup tahini; 4 lemons; 1 tablespoon Madras curry powder; 1 tablespoon chile flakes; 2 pounds boneless skinless chicken thighs; 1 English cucumber; 5 tomatoes; 1/4 red onion; 1 tablespoon vinegar; Lavosh bread; Parsley

5 Ratings

4 Comments

Prep 20 min
Total 2 hr 0 min
Servings 8

A middle eastern wrap that is simmilar to a greek gyro, but stuffed with chicken and topped with a sesame-yogurt sauce. MORE+ LESS-

By The Food in My Beard

Updated March 8, 2017

Ingredients

cups yogurt

1/2

cup tahini

lemons

tablespoon Madras curry powder

tablespoon chile flakes

pounds boneless skinless chicken thighs

English cucumber

tomatoes

1/4

red onion

tablespoon vinegar

Lavosh bread

Parsley

Steps

Hide Images

1

Make marinade: Mix 1 1/2 cups yogurt with chile flake, curry powder, juice of 1 lemon, zest of one lemon, salt and pepper. Poke chicken with a fork to help marinade fully flavor the chicken. Mix the chicken in to the marinade and let sit at least an hour, up to 12 hours.
2

Make shawarma sauce: Mix juice of 3 lemons, tahaini, and 1/2 cup of the yogurt. Mix in some chopped parsley.
3

Grill Chicken: Cook on a grill at medium heat until charred and fully cooked.
4

Make Salad: Chop tomatoes, slice onions, chop cucumbers, season with salt and vinegar.
5

Build wraps: Fill with chicken, sauce, and salad. Grill for a few minutes on each side.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

If you have never had Middle Eastern food before, it can be intimidating trying to figure out what you want. Lamb Tajines…baba ganoush…it all sounds so unfamiliar. Throw some crazy music and belly dancers into the mix, and forget about it! Chicken Shawarma was my first experience with Middle Eastern food. It somehow seemed familiar, so it was an easy choice. True shawarma, just like its Greek cousin gyro, is roasted on a slowly rotating spit. The cook cuts off strips from the outside as they brown. This version uses grilled chicken that is marinated in a tasty sauce. It’s fun to lay out all the fillings and let people choose their own. I like to lightly grill the finished roll ups. Tasty! The sauce is fresh from the lemon, yet bitter and earthy from the tahini. The grilled chicken is nicely spiced and tender from the lemon and yogurt in the marinade. Enjoy!