Homemade Chicken Shawarma
This Homemade Chicken Shawarma recipe will blow you away! Flavorful chicken strips, vegetables with creamy tzatziki sauce!
Servings: 8 wraps
- 1 kg chicken thigh deboned
- 1 medium onion grated
- 3 cloves garlic grated
- 1 tbsp tomato paste
- 3 tbsp olive oil
- 3 tbsp yoghurt
- 1 tbsp fresh mint chopped
- 1 tbsp paprika
- 1 tbsp dried thyme
- 1 tbsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp ground black pepper
- 1 tbsp salt
- 3 tbsp lemon juice
- iceberg lettuce
- red onion
- jalapeno peppers
Tortilla and Sauce
- 8 pcs Tortillas Please see post on how to make
- Tzatziki Sauce Please see post on how to make
- Spicy Mayo Please see post on how to make
Prepping and Marinating Chicken
Using kitchen shears or a knife, remove bones and cartilages. Wash chicken thighs thoroughly and pat dry with kitchen towel. Set aside.
In a large bowl. Tip in all marinating ingredients and mix well until well incorporated.
Transfer chicken thighs into marinating bowl and make sure all pieces are coated. Wrap bowl with cling film and chill in the fridge for 1-2 hours. Prepare 2 overlapping cling wraps approximately 60 cm (24 in) in length.
Take marinated chicken from the fridge and lay chicken pieces horizontally and overlapping on top of parchment paper.
Wrap the chicken in cling film and twist ends to secure. Roll the chicken along with the film until you form a sausage or log.
Wrap in additional 6 layers of cling film while rolling the chicken sausage/log in every layer added. Secure both ends tightly using a kitchen twine.
Place wrapped chicken in the freezer for at least 24 hours. (This will allow chicken to hold form).
Making the Chicken Shawarma
Remove the chicken from the freezer and thaw in a microwave for at least 10-15 minutes. You let it sit in counter and thaw for 30 mins. in room temp.
Remove wrap and slice chicken thinly then into strips. Alternatively you can cut the chicken in half and freeze the other half again for later use.
Heat 2 tbsp of cooking oil in a pan over medium heat. When oil is hot enough, cook chicken strips for 2-3 minutes or until cooked through. I suggest cooking in batches if using a small cooking pan. Set aside.
Take a piece of tortilla bread and spread a tbsp of spicy mayo. Add filling/topping of choice then place desired amount of chicken shawarma on top.
Add a tbsp of yoghurt sauce and wrap everything in the tortilla bread. Serve and enjoy. Bon appetit!