Chicken Shawarma is one of the most popular street food of the Levante. Delicious marinated, tender chicken in flat bread with pickled vegetables and salad.
While the beef/lamb version tends to use Tahini sauce, chicken in Levantine cuisine is always served with Toum. If you now have three question marks on your face or above your head, that’s quite normal. Toum means “garlic” in Arabic. And the name for the Toum sauce is more than fitting, because it’s basically a mayonnaise with a very high proportion of garlic. You can expect to consume almost a whole clove per teaspoon of Toum 😀
So if you want to make chicken shawarma yourself, then you shouldn’t have any important dates in the next few days – or always have a supply of chewing gum with you. But the taste compensates any social isolation. 😉
Your spice rack should be well filled for chicken shawarma. You definitely need cumin, caraway, cumin, cardamom, coriander, paprika, cloves, harissa and garlic. Then mix everything with fresh yoghurt and marinate the chicken overnight.
When it comes to meat, you can use chicken breast or chicken legs (boneless). I mostly use the breast. After marinating, the meat is either put on the grill or in a pan. Depending on how thick the meat is, you can either cut it in half, cut it directly into strips before marinating or place it in the oven after grilling to finish cooking.
Either way: Chicken Shawarma is super easy to make. The recipe is also great, if you have a small party, then each guest can wrap his own sandwich. With the chicken and the mayonnaise, all you need is fresh tomato, some parsley and pickled vegetables. You can simply use pickled cucumbers or serve it authentically with red pickled radish.
If you like grilled chicken, try the chicken skewers.
So, now try the delicacy and tell me in the comments how you liked it.
Recipe for 4 Chicken Shawarma Sandwiches
Chicken & Marinade
- 600 g Chicken breast
- 3 tbsp Olive oil
- 2 Cloves of garlic
- 1 tbsp Cider vinegar
- 1 tbsp Lemon juice
- 1/2 tsp Harissa
- 1/2 tsp Cloves (ground)
- 1/2 tsp Coriander (ground)
- 2 tsp Salt
- 1/2 tsp Cumin
- 1/2 tsp Cardamom (ground)
- 1/2 tsp Caraway seeds (ground)
- 1/2 tsp Cinnamon (ground)
- 1/2 tsp Nutmeg (ground)
- 1/2 tsp Paprika powder (sweet)
- 3 tbsp Yoghurt
Garlic mayonnaise (Toum) – yields approx. 500 g
- 100 g Garlic cloves (approx. 2 tubers)
- 2 tsp Salt
- 1 Lemon
- 500 ml Vegetable oil
- 4 Lebanese flat breads
- Pickled cucumber / pickled radish (as desired)
- Lettuce (as desired)
- 4 Tomatoes
- Fresh parsley (optional)
- Peel the garlic and crush it properly in a mortar.
- Wash and drain the chicken. Optional: Cut chicken into strips.
- Mix all ingredients for the marinade and mix the chicken well with the marinade.
- Marinate the chicken in the marinade overnight in the fridge. If it has to go fast, you should let it marinate for at least 2 hours.
- Peel the garlic and remove any unattractive spots.
- Squeeze the lemon.
- Puree the garlic and salt with a blender.
- Add lemon and blend further. The result is a puree.
- Slowly add 2 tablespoons of oil one after the other whilst blending.
- Add the rest of the oil very slowly with pauses. The oil now joins the lemon juice and the garlic. The result is a mayonnaise.
Chicken Shawarma sandwich
- Cut the vegetables into the desired shape. I recommend thin slices or chopsticks.
- Fry the chicken in a pan or grill it on a grill.
- Spread your desired amount of garlic mayonnaise on the flat bread.
- Cut the chicken into strips (if not already done) and place them in the middle of the bread.
- Cover the strips with parsley, tomato, salad and sour cucumber / radish.
- Roll The pita bread to a sandwich.
- Enjoy your meal 🙂