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Street Food

Shawarma Kuwaitiya

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20 min (plus 2 hr marinating)
Prep
20 min
Cook
4
Servings

Ingredients

  • 600 g (1.3 lb) chicken thighs, thinly sliced
  • 3 tbsp plain yogurt
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 3 tbsp vegetable oil
  • 4 flatbreads or pita
  • 1/2 cup garlic sauce (toum)
  • Pickles and sliced tomato, for serving
  • Salt to taste

Method

  1. Combine the yogurt, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, oil and salt in a bowl to make the marinade.
  2. Add the sliced chicken, toss well to coat, and marinate in the refrigerator for at least 2 hours, or overnight.
  3. Heat a large frying pan or grill pan over high heat and cook the chicken in batches until well charred and cooked through, about 3-4 minutes per side.
  4. Slice or shred the cooked chicken into thin strips.
  5. Warm the flatbreads, then fill with shawarma chicken, garlic sauce, pickles and sliced tomato.
  6. Roll tightly and serve immediately, halved if desired.

Introduction: Shawarma has become one of Kuwait's most iconic street food staples, with marinated meat stacked and roasted on a vertical spit, then shaved thin and wrapped with pickles, garlic sauce and fries — a fixture of late-night eating throughout the country.

Cultural Background: Shawarma has become one of Kuwait's most iconic street food staples, with marinated meat stacked and roasted on a vertical spit, then shaved thin and wrapped with pickles, garlic sauce and fries — a fixture of late-night eating throughout the country.

Tips: Marinating overnight develops a much deeper flavour and tenderises the meat further. Cook over high heat in a hot pan to mimic the charred edges of spit-roasted shawarma.

Variations: Beef or lamb can replace chicken for a richer shawarma. Add a handful of thin-cut fries inside the wrap for the popular loaded street-style version.

Storage: Refrigerate cooked, sliced chicken in an airtight container for up to 2 days.

Reheating: Reheat in a hot pan for 2-3 minutes to restore some char and warmth before assembling wraps.

FAQs:

Q: Can I bake instead of pan-frying?

A: Yes, roast at 220°C (425°F) for 18-20 minutes, though the char will be less pronounced.

Q: What is toum?

A: A strong Levantine garlic sauce widely used as a shawarma condiment across the Gulf.

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