Chicken Shawarma

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I have been wondering why I haven’t shared this recipe before. This is my kids’ favorite of all my cooking. Is it a compliment? 😀 They both love my shawarma, especially Azza. Whenever I feel really lazy to cook, I quickly make and wrap this up for them. Shawarma is like an international favorite food, isn’t it? You get shawarma in every nook and corner in the UAE. It is not local food, but is so much loved that you can have it as chai time snack or a meal. Till lately, I was not bothered to try cooking this at home till I saw this recipe in a cookbook I have and tweaked it to our liking. The rest as they say, is history… 😀

The pita is store bought but the spicing of the chicken is done at home and gets done in a jiffy. Thankfully boneless chicken doesn’t take much time to defrost, and you don’t need to marinate the chicken much. Since you cut the chicken really small, it gets cooked so fast and you have a full meal in your hand in around 20 minutes. The best thing about this recipe is that it is totally adjustable as per your taste buds. You can use the spices to your liking, but don’t let them overpower. Most of the time, when I make them, it is never enough for them, they ask for a second serving, but since it is usually made for dinner time, I don’t give them. 😉 You can even pack into the kids’ lunch boxes too! Love rolls as these? You can also check out:

Paneer Kathi Roll

Tuna Egg Wrap

Chicken Paratha Sandwich 

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Chicken Shawarma

Course Sandwich

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 300 gm chicken cut into stripes
• 1/2 tsp black pepper
• Salt to taste
• 1/4 tsp cumin powder
• 1/4 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1/2 tsp paprika
• 1/4 tsp Kashmiri chilli powder
• 1 tsp garlic flakes
• 1 tbsp vinegar
• 1 tbsp olive oil
• 1 sliced onion
• 1 chopped tomato
• 3 pita breads small
• 3 tbsp tahina
• Sprinkle of zaatar
• 3 tbsp chopped parsely
• Chopped lettuce leaves as required

Instructions

• Mix ingredients from black pepper to vinegar in a bowl. Add the chicken stripes and toss to coat well. Set aside for 15 minutes.
• Drizzle the olive oil in a frying pan and add the chicken along with the marination. Cook the chicken till almost done.
• Add in the chopped onion and tomato and toss well to coat in the stock. Cook till the chicken is well done and the stock is dried. Switch off and allow to cool slightly.
• Slit the pita bread and spread one tbsp of tahina in each pita. Sprinkle some zaatar and a tbsp of parsley on top of each.
• Divide the chicken mixture into three and spread onto the pitas. Sprinkle lettuce leaves as required.
• Roll them tight and serve immediately with a simple salad!

Notes

You can play around the spices as per your taste.
You can replace the tahinah with zaatar or garlic mayo, as per taste.
You can even add French fries before rolling your shawarma.