Chicken Shawarma (Emirati Style)
The Quirky Foodster Team
Ingredients
- Boneless chicken thighs, thinly sliced — 600 g (1.3 lb)
- Plain yogurt — 3 tbsp
- Lemon juice — 2 tbsp
- Garlic cloves, minced — 2
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Ground turmeric — 1/2 tsp
- Ground cinnamon — 1/2 tsp
- Salt and black pepper, — to taste
- Vegetable oil — 2 tbsp
- Flatbreads or pita — 4
- Garlic sauce (toum) or tahini sauce, — to taste
- Pickles, sliced tomato, and lettuce, for serving
Method
- In a large bowl, combine the yogurt, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper.
- Add the sliced chicken and toss well to coat evenly in the marinade. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight.
- Heat the oil in a large frying pan or grill pan over medium-high heat.
- Cook the marinated chicken in batches for 5–7 minutes, turning occasionally, until fully cooked through and nicely charred at the edges.
- Warm the flatbreads briefly on the same pan or in a low oven.
- Spread a generous amount of garlic sauce or tahini sauce onto each flatbread.
- Fill with the cooked chicken, pickles, sliced tomato, and lettuce.
- Roll or fold the bread around the filling and serve immediately, wrapped in paper if desired for easy eating.
Introduction: Chicken shawarma, thin slices of marinated, spit-roasted chicken wrapped in flatbread with garlic sauce and pickles, is one of the most popular street foods across the UAE, found at nearly every corner shop and food stall.
Cultural Background: Chicken shawarma, thin slices of marinated, spit-roasted chicken wrapped in flatbread with garlic sauce and pickles, is one of the most popular street foods across the UAE, found at nearly every corner shop and food stall. While its roots trace to the broader Levantine and Middle Eastern tradition, shawarma has become a thoroughly integrated part of everyday Emirati street food culture, enjoyed by residents from all backgrounds.
Tips: Marinating the chicken for several hours, or ideally overnight, allows the flavors to fully penetrate the meat. Cook the chicken over fairly high heat for a short time to develop good charring without drying out the meat. Have all the sauces and toppings ready before cooking the chicken, as shawarma is best assembled and eaten immediately while hot.
Variations: Use beef or lamb instead of chicken for a different traditional shawarma variation. Add pickled turnips for extra tang and crunch. Vegetarian version: substitute the chicken with grilled, marinated mushrooms or halloumi cheese.
Storage: Store the cooked chicken in an airtight container in the refrigerator for up to 3 days; assemble with fresh bread and toppings just before serving.
Reheating: Reheat the chicken in a pan over medium heat for 3–4 minutes until warmed through, then assemble fresh into bread with sauces and toppings.
FAQs:
Q: Can I make shawarma without a rotisserie or spit?
A: Yes, this pan-fried version replicates the flavor and texture well at home, though it lacks the exact charred, layered effect of a traditional vertical spit.
Q: What is toum?
A: Toum is a strong, creamy Middle Eastern garlic sauce made from garlic, oil, and lemon juice, commonly used as a topping for shawarma.
Q: Can I prepare the chicken in advance?
A: Yes, marinating the chicken a day ahead actually improves the flavor; simply cook it fresh when ready to assemble the shawarma.
- Boneless chicken thighs, thinly sliced — 600 g (1.3 lb)
- Plain yogurt — 3 tbsp
- Lemon juice — 2 tbsp
- Garlic cloves, minced — 2
- Ground cumin — 1 tsp
- Paprika — 1 tsp
- Ground turmeric — 1/2 tsp
- Ground cinnamon — 1/2 tsp
- Salt and black pepper, — to taste
- Vegetable oil — 2 tbsp
- Flatbreads or pita — 4
- Garlic sauce (toum) or tahini sauce, — to taste
- Pickles, sliced tomato, and lettuce, for serving
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