Authentic Chicken Shawarma Recipe at home,New Shawarma Recipe by Samina Food Story
Recipe Information
Syrian Shawarma
Cultural Context
Shawarma has its roots in the Levant region, with origins often attributed to the Ottoman Empire. It has become a staple street food in Syria, where it reflects the rich culinary heritage of the region, combining spices and marinated meats. Traditionally served in pita bread with fresh vegetables and sauces, shawarma is a beloved dish that has gained international popularity, inspiring variations across the globe.
chicken
🥗Healthier: turkey
💰Cheaper: pork
Turkey is leaner, while pork is often less expensive.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt has more protein and less sugar.
tahini sauce
🥗Healthier: hummus
💰Cheaper: store-bought dressing
Hummus is lower in calories and can be more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is less expensive.
Cut 300 grams of chicken breast into thin fillets.
In a bowl, mix the chicken with 1/2 cup yogurt, 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon crushed red chili, 1 teaspoon tikka masala, 1/2 teaspoon black pepper powder, 1 tablespoon vinegar, and 1/2 teaspoon cumin powder.
Mix well and let marinate for 30 minutes (optional).
Prepare the red chili sauce by soaking 1 tablespoon crushed red chili in 2 tablespoons vinegar for 15 minutes.
Make a paste using the soaked red chili and a garlic clove using a mortar and pestle.
Set the red chili sauce aside.
For the white sauce, blend together 1/2 cup yogurt, 1/2 cup mayonnaise, 1 teaspoon lemon juice, 2 garlic cloves, 1 tablespoon white sesame seeds, 1 tablespoon cooking oil, a pinch of black pepper, a pinch of salt, and 1/2 teaspoon oregano until smooth.
Set the white sauce aside.
Heat a tawa (griddle) and add 1-2 tablespoons of cooking oil.
Cook the marinated chicken fillets on medium heat for 2 minutes on each side.
After 2 minutes, flip the chicken and cook for another 2 minutes.
Add the remaining yogurt mixture to the chicken, along with a little water to thin it out.
Cover and cook on low heat for 10-12 minutes until the chicken is fully cooked.
Check the chicken, stir, and cook for an additional 2 minutes on each side to ensure it is well-cooked and the sauce thickens.
Once done, cut the chicken into small pieces.
Prepare the salad by slicing an onion, julienning a carrot, and chopping a tomato, cabbage, and cucumber.
Mix the vegetables in a bowl and season with a pinch of black pepper and salt.
Warm the pita bread in a pan with a drizzle of oil on both sides until soft.
Assemble the shawarma by placing the pita bread on a butter paper, adding the red chili sauce, then the chicken pieces, and finally the salad.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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