I don’t know what to tell you except that these are great and if you like Mediterranean foods, you need to make them! :) I’ve discovered that no two chicken shawarma recipes are the same, and this one seems very different from all the others I’ve seen. So I don’t know how typical or traditional this particular recipe is, but I enjoyed it nonetheless.
The chicken has a unique and potent marinade that includes plenty of acids to tenderize the meat. I love the combination of the flavorful meat with fresh vegetables and the tahini sauce wrapped in pita bread. I’ve been making these sandwiches for several months now and only had to tweak the recipe a little to suit my preference. I hope you enjoy!
Chicken Shawarma Pita Sandwiches
Printable recipe with picture
2 teaspoons fenugreek
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons lemon juice
2 Tbsp White Vinegar
2 Tbsp Minced Garlic
2 pounds boneless, skinless chicken breasts
1/2 cup plain yogurt
1/4 cup tahini
1/4 cup lemon juice
5 cloves garlic, minced
2 teaspoons sugar
Red onion slices
The night before, combine spices for chicken in a gallon-size Ziploc bag and shake to combine. Add the lemon juice, vinegar, and garlic, and massage the bag to combine. Add chicken, seal, and massage the marinade around (will be thick like a paste) until all the chicken pieces are coated. Refrigerate overnight. You can also prepare the tahini sauce the night before by whisking all the ingredients together and storing in the refrigerator until it’s time to serve the sandwiches.
Grill the chicken breasts until no longer pink in the center. To serve sandwiches, fill pita bread with lettuce, chicken, tomato, cucumber, and onion, and top with tahini sauce.
Recipe source: adapted from Food o’ del Mundo
Thanks for posting!!! I just realized it’s been forever since I’ve made Shawarma and I think I’ll make that for dinner tomorrow. We love it. Your recipe is extremely similar to mine, except mine has some plain yogurt in the marinade as well. Delicious! Your postings always make me hungry :)
I just saved this, I so want to make it! It looks very simple and SOOOOO good! Thanks!
This looks delicious V!! I have never tried this but, I want to make this and soon…it looks like the perfect summer meal :)
This sounds and looks great but I have never heard of fenugreek what is it?
It’s a plant and in this case, I’m referring to the spice made from the powdered seeds. I had to go to a special spice store to find mine, but I’m sure you can get it online if nothing else. I was very surprised by it, I wasn’t sure what to expect, maybe something like cumin but the smell is very similar to maple syrup!
I love all the spices in that marinade! I’ve been cooking a lot of Indian in the past week and it’s resurrected my undying love of spices. Cardamom seeds . . . fenugreek . . . fennel . . . mmmm.
This looks great! Packed full of amazing flavor. Can I invite myself over for dinner? :)
One of my favorites!
Thanks for the plug!
I made these last night and they are terrific! My husband is Lebanese and he was impressed! Says they are really authentic, and he is really discriminating when it comes to Lebanese food!
What a compliment! I’m so so happy you both enjoyed them!
Pingback: Chicken Shawarma with Tahini-Yogurt Sauce or Toum - The Armenian Kitchen