Shawarma is a Middle Eastern dish that’s popular all around the world. It’s typically made with marinated meat that’s roasted on a spit and then sliced thin, and served with various vegetables, sauces, and toppings. Here’s a recipe for making chicken shawarma at home:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and black pepper, to taste
- 1 large onion, thinly sliced
- 1/4 cup lemon juice
- Pita bread, for serving
- Toppings such as lettuce, tomato, cucumber, pickles, tahini sauce, or hot sauce, as desired.
- In a large bowl, whisk together the olive oil, garlic, cumin, paprika, turmeric, coriander, cayenne, salt, and black pepper.
- Add the sliced chicken to the bowl and toss until well coated in the marinade. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Preheat your oven to 425°F (218°C). Spread the sliced onion on a large baking sheet and toss with 1 tablespoon of the marinade. Roast for 10-15 minutes, or until golden brown and tender.
- Remove the onion from the oven and push it to the side of the baking sheet. Add the marinated chicken in a single layer and roast for 15-20 minutes, or until cooked through and slightly charred.
- Remove the chicken from the oven and let it rest for 5 minutes before slicing into thin strips.
- To assemble the shawarma, warm the pita bread in the oven or on a grill. Spread a layer of tahini sauce on the inside of the pita, then add the sliced chicken, roasted onions, and any other toppings you like.
- Roll up the pita tightly around the filling and enjoy your delicious homemade shawarma!