Chicken Shawarma
Perfect HOMEMADE CHICKEN SHAWARMA recipe, that tastes just like a Pakistani street style shawarma. Give this recipe a try and do share your feedback!
Ingredients
Chicken Marination
- 2 lbs Chicken boneless
- 2 tbsp Yogurt
- 2 tbsp Ginger garlic paste
- 3 tbsp Lemon juice
- 3 tbsp Olive oil
- Salt to taste
- 1 tbsp Red chili powder or to taste
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 1/2 tsp turmeric
- 1 tsp Black pepper
- 2 tsp Paprika
- Cardamom powder a pinch
- 1 tbsp Sumac
- 1 tbsp Shawarma powder
Pita Bread
- 4 cups All-purpose flour
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Yeast
- 2 tbsp Oil
- Lukewarm water as needed
Garlic Mayo Sauce
- 1/2 cup Mayonnaise
- 1-2 tbsp Cream
- 1 Garlic
- 1 tsp Lemon juice
- 1 tsp Vinegar
- 1 tbsp Olive oil or any oil
- Salt to taste
- 1/4 tsp Black pepper
- 1 tbsp Sesame seeds
Hot Sauce
- 15-20 Red chilies soaked in water
- 1/2 tsp Black pepper
- 1 tsp Sugar
- 1 Garlic
- 1 tsp Vinegar
- 1 tsp Lemon juice
- Salt to taste
- 2 tbsp Olive oil or any oil
Tzatziki
- 1/2 cup Greek yogurt or hung yogurt
- 1/2 cup Cucumber grated
- 1 Garlic crushed
- 1 tbsp Mint chopped
- Salt to taste
- 1/4 tsp Black pepper
- 1/2 tsp Lemon juice
Pickled Veggies
- Bell pepper assorted colors (thinly sliced)
- Onion thinly sliced
- Cucumber thinly sliced
- 1/2 cup Water
- 1/2 cup Vinegar
- 1/2 tsp Salt
Instructions
Chicken
- In a mixing bowl, add yogurt, lemon juice, oil and all the dry spices.
- Mix well, marinate the chicken and leave it for 3-4 hours.
- Heat oil in a pan, and fry each side for 5-6 mins or until done.
- When its done, let it cool down.
- Cut the grilled chicken into strips.
Pickled Veggies
- Thinly slice the bell pepper, onion, and cucumber.
- Mix together the vinegar, water, and salt in a bowl until salt dissolves.
- Add all the sliced veggies to the vinegar water. Toss well, cover, and let soak for at least 30 minutes at room temperature. They can be made ahead and refrigerated for up to 3 days.
The soak softens the veggies slightly and adds a tangy brightness that balances the spiced chicken perfectly.
Pita Bread
- In a large mixing bowl,add flour, salt, sugar, yeast and oil. Mix all the ingredients together.
- Use luke warm water, as needed and knead the dough. The dough should be soft and moist.
- Apply oil, cover with plastic wrap and leave in a warm place for 3-4 hours or until dough has doubled in size.
- Lightly dust a clean surface with flour. Punch down dough and turn it out onto surface. Divide dough into 8 pieces and roll into balls.
- Cover with a towel or plastic wrap and let rest 10 minutes (this step is not necessary).
- Roll each ball into 6-8" wide, sprinkle dough with extra flour if it starts to stick.
- Place the rolled bread on the hot pan. The pan should be MEDIUM HOT. Flip when one side changes color, press the edges gently using a spatula. Cook both sides until done.
- Cover cooked pitas with a clean kitchen towel to keep warm.
Mayo Garlic Sauce
- In a blender add mayonnaise and all other ingredients and blend it.
- Use milk if you don't have cream available.
Hot Sauce
- Soak 15-20 red chilies in water for 3-4 hours.
- Add the soaked red chilies, and all other ingredients in a blender and blend it.
- Use chilies according to your taste.
Tzatziki
- Peel and then grate the cucumber.
- Use a strainer or a cheesecloth to squueze the water out completely.
- In a mixing bowl, add greek yogurt, grated cucumber, mint and all the spices.
- Mix all well.
- Refreshing chilled tzatziki is ready.
Assembly
- Lay a warm pita bread flat on a clean surface.
- Spread a generous layer of tzatziki across the center of the pita, leaving about an inch on each side.
- Add a drizzle of garlic mayo sauce on top of the tzatziki.
- Layer the chicken strips down the middle.
- Drain the pickled veggies well and pile them on top of the chicken — bell pepper, onion slices, and cucumber.
- Add a drizzle of hot sauce if desired.
- Roll the pita tightly from one side, tucking in the ends as you go. Wrap the bottom half in parchment or foil to hold it together. Serve immediately.
Tip: Always drain the pickled veggies before assembling — excess vinegar water will make the pita soggy.
Video
Notes
Notes
- Marinate the chicken overnight in the fridge for deeper flavor — the longer, the better.
- Make the pickled veggies a day ahead and refrigerate them; they get even better as they sit.
- Always drain the pickled veggies well before assembling — excess vinegar water will make the pita soggy.
- No Greek yogurt for tzatziki? Hang regular plain yogurt in a cheesecloth for 1–2 hours to drain out the water.
- Store-bought pita works great if you're short on time — just warm it on a pan before assembling.
- No time to make hot sauce? Use store-bought hot sauce like Sriracha or any chili garlic sauce — works perfectly!
- Leftover chicken keeps well in the fridge for up to 3 days and reheats beautifully in a pan.
- For a spicier kick, add a pinch of cayenne to the chicken marinade.
- Roll the shawarma tight and wrap the bottom half in parchment or foil — it holds together much better for eating.
Tried this recipe?Mention @itstastybygohar or tag #itstastybygohar
