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Homemade Chicken Shawarma

This Homemade Chicken Shawarma recipe will blow you away! Flavorful chicken strips, vegetables with creamy tzatziki sauce!
Prep Time10 mins
Cook Time5 mins
Marinating Time1 d 2 hrs
Total Time1 d 2 hrs 15 mins
Course: Main Course, Snack
Cuisine: International, Middle Eastern
Keyword: chicken shawarma, chicken shawarma recipe
Servings: 8 wraps
Calories:
Author: Mia

Ingredients

  • 1 kg chicken thigh deboned

Shawarma Marinade

  • 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

Fillings/Toppings

  • iceberg lettuce
  • red onion
  • jalapeno peppers
  • tomatoes
  • cucumber

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

Instructions

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!

Video

Notes

 

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