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Shawarma Laffa

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15 min (plus 30 min marinating)
Prep
15 min
Cook

Ingredients

  • 600 g (1.3 lb) boneless chicken thighs, thinly sliced
  • 2 tbsp shawarma spice blend (cumin, paprika, turmeric, cinnamon, cardamom)
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 laffa or large flatbreads
  • 3 tbsp tahini sauce
  • Pickled vegetables and chopped salad, for serving

Method

  1. Toss the sliced chicken with shawarma spice blend, olive oil and garlic; marinate for at least 30 minutes, or up to overnight.
  2. Heat a large frying or grill pan over high heat.
  3. Cook the chicken in batches for 6–8 minutes, stirring occasionally, until well browned and cooked through with crisp edges.
  4. Warm the laffa breads briefly on the pan or in a low oven.
  5. Fill each laffa with the cooked chicken, chopped salad and pickled vegetables.
  6. Drizzle generously with tahini sauce, wrap tightly, and serve immediately.

Introduction: Spit-roasted, thinly sliced meat wrapped in soft, oversized laffa flatbread with pickles and tahini, Shawarma Laffa is a staple of Israeli street food culture, sold from countless stands and beloved as a filling, portable meal.

Cultural Background: Spit-roasted, thinly sliced meat wrapped in soft, oversized laffa flatbread with pickles and tahini, Shawarma Laffa is a staple of Israeli street food culture, sold from countless stands and beloved as a filling, portable meal.

Tips: Cooking the chicken over high heat in batches, rather than crowding the pan, gives the crisp, charred edges characteristic of good shawarma.

Variations: Lamb or a mix of lamb and chicken is a common alternative to chicken alone. Not authentically vegetarian; a vegetarian version can use marinated and grilled mushrooms or cauliflower in place of meat.

Storage: Refrigerate cooked meat in an airtight container for up to 2 days.

Reheating: Reheat the meat in a hot pan until warmed through and re-crisped before assembling.

FAQs:

Q: What is laffa bread?

A: A large, soft, slightly thick flatbread traditionally cooked in a taboon oven, used to wrap shawarma.

Q: Can I make the spice blend myself?

A: Yes, combine equal parts cumin, paprika and turmeric with smaller amounts of cinnamon and cardamom.

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