Chicken Shawarma

Name: Chicken Shawarma
Cook time: 80 min
Total time: 80 min
Ingredients: 1/2 Chicken Breast; 3/4 thigh of Chicken Thigh; 1/2 tbsp Yogurt; 1/2 tbsp Harissa; 1/16 cups Olive Oil; 1/8 lemon of Lemon, zest; 3/4 tbsp Lemon Juice; 1 clove of Garlic, chopped; 1/4 tbsp Allspice; 1/4 tbsp Onion Powder; 1/8 tbsp Ground Ginger; 1/4 tsp Cinnamon; 1/4 tbsp Paprika; 1/4 tbsp Cumin; 1/4 tsp Cardamom; 1/4 tsp Turmeric; 1/8 tbsp Coriander; 1/2 tsp Salt; 1/8 tbsp Pepper (Black); 1/8 cups Mayonnaise; 0.4 tbsp Olive Oil; 1 1/2 cloves of Garlic, minced; Some Salt, to taste; 1/4 medium Red Onion, thinly sliced; 3/4 tbsp Cilantro, chopped; 1/8 cups Apple Cider Vinegar; 1/4 tbsp Sumac; Some Salt, to taste; 1/2 tbsp Olive Oil; 1/4 tbsp Harissa

Juicy chicken shawarma is marinated in yogurt, lemon, warm spices, and harissa, then seared until lightly charred and tucked into a wrap with a creamy garlic sauce and tangy sumac onions. A quick pomegranate-harissa brushing sauce gives the finished wrap a glossy, savory finish and helps it toast crisp in the pan. The result is bold, fragrant, and satisfying with plenty of bright and spicy flavor in every bite.

Juicy chicken shawarma is marinated in yogurt, lemon, warm spices, and harissa, then seared until lightly charred and tucked into ... Show more

By Amna ·
Wrap Variation of One-pan Chicken Shawarma Rice Bowls

Health Grade

C+ · Balanced

Time

1 hr20 min

Price

1,49 €

Calories

918 kcal

gluten free

high protein

low carb

keto

Method

Wash the produce

Rinse the Lemon (zest), Red Onion (thinly sliced), and Cilantro (chopped) under cool water, then dry them well. A dry lemon zests more easily, and dry herbs and onion slices won’t water down the sauces.

Prep the aromatics

Zest the lemon first, then juice it to get the Lemon Juice. Finely chop the Garlic (chopped) for the marinade, mince the Garlic (minced) for the garlic sauce, slice the red onion very thinly if it is not already sliced, and roughly chop the cilantro if needed. Keeping the onion thin helps it pickle quickly and fold neatly into the shawarma.

Mix the marinade

In a large bowl, whisk together the Yogurt, Harissa, Olive Oil, lemon zest, lemon juice, chopped garlic, Allspice, Onion Powder, Ground Ginger, Cinnamon, Paprika, Cumin, Cardamom, Turmeric, Coriander, Salt, and Black Pepper until smooth and evenly colored. The marinade should look thick, creamy, and well blended, with no streaks of yogurt left behind.

Coat the chicken

Add the Chicken Breast and Chicken Thigh to the bowl and turn each piece until fully coated in the marinade. Rub the marinade over every surface, then cover the bowl and refrigerate for at least 1 hour so the chicken has time to season all the way through.

Pickle the onions

While the chicken marinates, place the sliced red onion in a bowl and toss with Apple Cider Vinegar, Sumac, and Salt (to taste). Use your hands or a spoon to massage everything together briefly, then set the onions aside until they soften and turn bright pink.

Stir the garlic sauce

In a separate small bowl, stir together the Mayonnaise, minced garlic, Salt (to taste), and a small drizzle of olive oil until smooth and creamy. Taste and adjust the salt if needed; the sauce should be garlicky, rich, and spreadable.

Make the brushing sauce

In another small bowl, whisk together olive oil, harissa, Pomegranate Molasses, Sumac, Paprika, Garlic Powder, Salt (to taste), and Black Pepper (to taste). Mix until glossy and smooth; this will be brushed on the outside of the wraps for color, heat, and extra flavor.

Heat the skillet

Set a large heavy skillet over medium-high heat and let it preheat for about 3 minutes. You want the pan hot enough to sear the chicken immediately rather than letting it steam.

Sear the chicken

Lift the chicken from the marinade and let the excess drip off. Lay the pieces in the hot skillet in batches without crowding the pan. Cook for 6 to 8 minutes per batch, turning as needed, until the chicken is cooked through and lightly charred around the edges. Adjust the heat if the marinade starts darkening too quickly; you want deep color, not burnt spices.

Rest and slice

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Once rested, slice or chop it into shawarma-style strips or bite-size pieces, depending on how you want to fill the wraps.

Assemble and toast

Warm your wraps or pitas if using. Spread each one with some garlic sauce, then add a generous layer of sliced chicken. Top with the pickled onions and chopped cilantro, then fold the wrap tightly. Return it to the skillet over medium heat, seam-side down if possible, and brush the outside with the pomegranate-harissa sauce. Toast, turning once, until both sides are golden and crisp, then serve hot.