Chicken Shawarma
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Servings
6 servings
-
Calories
441 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern
Chicken Shawarma
Report
Chicken Shawarma wraps made with flavor packed spiced chicken, topped with creamy shawarma white sauce and then toasted in a pan until juicy and perfectly golden brown. Serve with creamy Shawarma sauce in tortillas or pita bread for a great lunch or dinner that everyone will enjoy!
Share:
Ingredients
Chicken Shawarma
- 1.5 pounds chicken breast
- 4 Tablespoons Greek yogurt
- 2 Tablespoons lemon juice or lime juice
- 2 Tablespoons olive oil
- 3-4 cloves garlic minced
- 1 teaspoon ground cumin each
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon allspice or 7 spice; also turmeric, ground cinnamon, garlic powder, black pepper; each
Shawarma Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 2 Tablespoons tahini paste
- 2 Tablespoons lemon juice
- 2 cloves garlic minced
- Pinch salt
- Pinch black pepper
To Assemble
- 6-8 tortilla medium size; or thin pitas or saj bread
- pickled turnips thinly sliced, or pickles
- onion thinly sliced
- tomato thinly sliced, optional
- parsley chopped
Instructions
- Slice chicken breasts into thin slices or small bite size pieces. To a large bowl, add the chicken breasts, yogurt, lemon juice, oil, garlic, and spice. Mix until well combined. You can also do this in a zipseal bag. At this point you can marinate up to 24 hours if desired.
- Heat a large heavy duty pan over high heat. Add the chicken mixture to the pan and cook on high heat for 8-10 minutes or until the chicken is browned and cooked through.
- To make the shawarma white sauce: Add all the ingredients to a blender and blend until smooth and creamy. Be sure all chunks of garlic are completely blended.
- To Assemble: Lay tortillas or saj bread on a flat surface. I like to assemble on a parchment paper sheet. Add a good amount of chicken to each wrap. Top with pickled turnips or pickles, sliced onion, tomato, and a sprinkle of parsley. Generously drizzle a good amount of shawarma sauce and wrap tightly.
- To Toast: This is an optional step but if you like the shawarma crispy, after wrapping the shawarma, brush with a thin layer of oil and toast in the same pan you cooked the chicken in. Don’t wash the pan as the shawarma will absorb the residual spices.
Equipments used:
Notes
- Bread: If you are not able to find saj bread, use Labense-style pita bread. Separate the pita in half so you are using one side of the pita for each wrap.
- Cheesy Shawarma: if you are a fan of cheesy sandwiches, add a generous sprinkle of cheese into the shawarma when assembling.
- For low-carb: use Mission or any other low-carb tortilla or make in a lettuce wrap.
Nutrition Information
Show Details
Serving
1serving
Calories
441kcal
(22%)
Carbohydrates
19g
(6%)
Protein
31g
(62%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.05g
(3%)
Cholesterol
82mg
(27%)
Sodium
870mg
(36%)
Potassium
543mg
(12%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
52IU
(1%)
Vitamin C
6mg
(7%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 82mg | 27% |
| Sodium | 870mg | 36% |
| Potassium | 543mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
