Shawarma Halabiya (Aleppo-Style Shawarma)
The Quirky Foodster Team
Ingredients
- Chicken thigh, thinly sliced — 600 g (1.3 lb)
- Yogurt — 45 ml (3 tbsp)
- Olive oil — 30 ml (2 tbsp)
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Ground cardamom — 1/2 tsp
- Cinnamon — 1/2 tsp
- Khubz Halabi flatbreads (Recipe SYR-017) — 4
- Toum (garlic sauce) — 120 ml (1/2 cup)
- Pickled turnips and tomato slices, to serve
Method
- Combine yogurt, olive oil, garlic and spices in a bowl, add the chicken slices and marinate for at least 1 hour, or overnight for best flavour.
- Heat a large frying pan or griddle over high heat and sear the chicken in batches for 3-4 minutes per side until charred and cooked through.
- Warm the flatbreads briefly on the same pan.
- Spread toum along the centre of each flatbread, layer with the seared chicken, pickled turnips and tomato slices.
- Roll tightly and serve immediately, halved if preferred.
Introduction: Shawarma stands are a fixture of Syrian city streets, stacking marinated meat onto a vertical spit.
Cultural Background: Shawarma stands are a fixture of Syrian city streets, stacking marinated meat onto a vertical spit. This home version recreates the same warmly spiced flavour using thin-sliced chicken or lamb seared in a hot pan, wrapped with pickles and garlic sauce.
Tips: Slice the chicken thinly and evenly for the fastest, most even cooking. A very hot pan is key to getting the charred edges typical of spit-roasted shawarma.
Variations: Use thinly sliced lamb instead of chicken for a richer flavour. Add a scattering of pickled cucumbers for extra crunch.
Storage: Refrigerate cooked meat separately from bread for up to 2 days.
Reheating: Reheat the meat in a hot pan until warmed through before assembling fresh wraps.
FAQs:
Q: What is toum?
A: Toum is a whipped Levantine garlic sauce made from garlic, oil, lemon juice and salt, essential to shawarma.
Q: Can I make this without a rotisserie?
A: Yes, a very hot pan or griddle gives a similar charred, smoky effect at home.
- Chicken thigh, thinly sliced — 600 g (1.3 lb)
- Yogurt — 45 ml (3 tbsp)
- Olive oil — 30 ml (2 tbsp)
- Garlic, minced — 2 cloves
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Ground cardamom — 1/2 tsp
- Cinnamon — 1/2 tsp
- Khubz Halabi flatbreads (Recipe SYR-017) — 4
- Toum (garlic sauce) — 120 ml (1/2 cup)
- Pickled turnips and tomato slices, to serve
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