Name: Homemade Levantine Chicken Shawarma
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Levantine
Ingredients: 800 g Boneless chicken breasts and thighs; 3 tbsp Plain yogurt; 2 tbsp Lemon juice; 1 tbsp White vinegar; 3 tbsp Olive oil; 4 cloves Minced garlic; 1 tbsp Mixed shawarma spices; 1 tsp Smoked paprika; 0.5 tsp Ground cardamom; 1 tsp Ground coriander; 1.5 tsp Table salt; 0.5 tsp Black pepper; 4 loaves Saj bread or pita bread; 0.5 cup Prepared garlic sauce (toum); 4 pieces Pickled cucumbers

Instructions

Preparing the Marinade

In a deep bowl, combine the yogurt, lemon juice, vinegar, olive oil, and minced garlic with the shawarma spices, paprika, cardamom, coriander, salt, and black pepper until completely blended. · 3 min
Marinating the Chicken

Add the chicken strips to the marinade and mix well to thoroughly coat every piece. Cover the bowl and refrigerate for at least two hours (preferably overnight) to absorb the flavors. · 2 h
Cooking the Chicken

Heat a large non-stick skillet over high heat until very hot, then add the chicken in batches without overcrowding the pan so it does not release juices. Sauté for 8 to 10 minutes until cooked through, browned, and caramelized. · 10 min
Assembling the Sandwiches

Lay flat a sheet of bread, spread a tablespoon of garlic sauce down the center, distribute a portion of the seared chicken, add cucumber pickle slices, and roll the bread tightly into a cylinder. · 2 min
Toasting the Shawarma

Heat a grill pan or sandwich press and toast the shawarma wraps on both sides for about two minutes per side until golden and crispy, then slice and serve hot. · 4 min

Nutrition / serving

520

cal

protein g

carbs g

fat g

Chef's tips

Using a combination of chicken breasts and thighs imparts exceptional tenderness without drying out. Make sure the pan is piping hot and avoid crowding the chicken all at once so it browns properly rather than boiling in its own juices.