Homemade Chicken Shawarma with Restaurant-Style Marinade
Chicken shawarma is one of those crowd favorites, and there’s no need to head to a restaurant to enjoy it. A good marinade makes all the difference: a blend of spices, yogurt and lemon juice keeps the chicken tender and fragrant. Wrap it in flatbread with garlic sauce, and you’ve got a shawarma that rivals the best spots in town.
The secret is marinating the chicken long enough and cooking it over high heat until golden, caramelized edges form, echoing the taste of shawarma grilled on the spit.
Homemade Chicken Shawarma with Restaurant-Style Marinade
المقادير
Method
- Marinate the chicken strips with the yogurt, lemon, shawarma blend, garlic, salt, pepper and oil, then let rest for at least an hour.
- Heat a skillet over high heat and sear the chicken until cooked through and golden, caramelized edges form.
- Slice the chicken into thin strips.
- Make the garlic sauce by mixing the mayonnaise, garlic and lemon.
- Warm the bread, spread on the garlic sauce, then add the chicken, lettuce, tomatoes and pickles.
- Roll the shawarma up tightly; you can toast it lightly in the pan before serving.
ملاحظات
High heat creates the caramelized edges that define a good shawarma.
Rolling the shawarma tightly and toasting it gives it that restaurant-style texture.
Frequently asked questions
What is shawarma spice blend?
A spice mix that usually includes cumin, coriander, paprika, cinnamon, cardamom and black pepper.
Can I make it with beef?
Yes, swap the chicken for thin strips of beef marinated the same way.
What can I use instead of shawarma flatbread?
Pita bread, tortillas or even Moroccan bread, depending on what you have on hand.
Photo: Wikimedia Commons — CC BY-SA
