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middle eastern shawarma wraps made up with tender chicken pieces marinated in a delectable yogurt marinade and hearty spices. Serve these wraps with cucumber and turnip pickles, tabbouleh, and garlic dip

Chicken Shawarma (Middle Eastern)

Fatimah
Indulge in the irresistible flavors of my Middle Eastern chicken shawarma recipe featuring juicy pieces of marinated chicken that have been marinated in a blend of flavorful spices and seasonings. Wrapped in light tortillas along with crunchy pickles and creamy garlic sauce. An easy sandwich like no other!
5 from 51 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean, Palestinian
Servings 3
Calories 430 kcal

Ingredients
  

For the Chicken Shawarma

  • 1 pound chicken breast

For the Marinade

  • 1 teaspoon Aleppo pepper
  • 1½ teaspoons shawarma spices any brand
  • ⅓ cup olive oil
  • 2 tablespoons yogurt
  • 1 tablespoon mayo
  • 1½ teaspoons salt
  • 1 tablespoon fresh garlic or garlic paste
  • 1 teaspoon paprika
  • ½ teaspoon ginger powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper

For Serving

  • Tortilla or Shrak bread
  • Pickled turnips
  • Middle Eastern pickled cucumbers

Instructions
 

  • Make slits into full chicken breasts.
  • In a large mixing bowl, add the spices and ingredients of the shawarma marinade (Aleppo pepper, shawarma spices, olive oil, yogurt, mayo, salt, minced fresh garlic, paprika, ginger powder, garlic powder, black pepper). Mix until all combined. Marinate for a minimum of 6 hours in the fridge.
  • Cook the marinated chicken shawarma covered in a pan on medium heat until cooked through.
  • Set aside for 5 minutes before slicing each chicken breast thinly.
  • Layer your shawarma wraps by spreading garlic sauce on the tortilla and then adding the cut chicken on top.
  • Add more garlic sauce and the different diced pickles.
  • Roll up like a burrito and press in a panini press or on the stove until golden. Enjoy!

Notes

  • It is better to marinate the chicken shawarma for at least 6-8 hours. The longer you marinate it, the juicier and more tender the shawarma will be. You can marinate the chicken for up to 48 hours!
  • Don’t overcook the chicken to avoid dry shawarma. Cook until the internal temperature of the breast is 165°F. Use an internal thermometer to measure the inside temperature.
  • For the best results, let the cooked chicken breasts rest for 5 minutes before slicing them thinly to allow the juices of the marinade to redistribute throughout the flesh

Nutrition

Calories: 430kcalCarbohydrates: 2gProtein: 34gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 99mgSodium: 1384mgPotassium: 618mgFiber: 1gSugar: 0.5gVitamin A: 577IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Keyword Authentic Shawarma, Chicken Shawarma, Middle Eastern Chicken Shawarma, Middle Eastern Shawarma
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