Street Food
Chicken Shawarma
The Quirky Foodster Team
Ingredients
- 600 g (1.3 lb) halal boneless chicken thighs, thinly sliced
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
- 4 large flatbreads
- 150 g (2/3 cup) plain yoghurt or toum (garlic sauce)
- 1 cucumber, thinly sliced
- 2 tomatoes, sliced
- Pickled cucumbers, to serve
- Fresh parsley, chopped, to garnish
Method
- Combine the sliced chicken with olive oil, garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, salt and pepper. Marinate for at least 2 hours, ideally overnight.
- Heat a large frying pan over high heat. Cook the chicken in batches for 4-5 minutes per batch, until charred at the edges and cooked through.
- Warm the flatbreads. Spread each with yoghurt or garlic sauce.
- Fill with the shawarma chicken, cucumber, tomato and pickles.
- Sprinkle with parsley, wrap tightly, and serve immediately.
Introduction: Shawarma is one of the most iconic halal street foods of the Middle East, traditionally made by stacking
marinated meat on a vertical rotisserie and slow-roasting it, with thin slices shaved off to order. This home
version recreates the same warm, garlicky, spiced flavour using a stovetop pan, wrapped in flatbread with
garlic sauce and pickles — a beloved quick lunch found on street corners from Beirut to Dubai.
Cultural Background: Shawarma is one of the most iconic halal street foods of the Middle East, traditionally made by stacking
marinated meat on a vertical rotisserie and slow-roasting it, with thin slices shaved off to order. This home
version recreates the same warm, garlicky, spiced flavour using a stovetop pan, wrapped in flatbread with
garlic sauce and pickles — a beloved quick lunch found on street corners from Beirut to Dubai.
Tips: Slicing the chicken thinly before marinating helps it cook quickly and evenly, mimicking the shaved texture of rotisserie shawarma. Cooking in batches over high heat, rather than crowding the pan, gives better charring. Marinating overnight produces the deepest, most authentic flavour.
Variations: Use halal beef or lamb strips instead of chicken for a richer shawarma. Make a garlic toum sauce from scratch (garlic, oil, lemon, egg white) for the most authentic finish. Serve over rice or salad instead of in flatbread for a lower-carb option.
Storage: Cooked chicken keeps in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a hot dry pan for 3-4 minutes, stirring, until warmed through and slightly re-crisped.
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