Authentic Chicken Shawarma
Seasoned with cloves, cardamom, and other secret ingredients, this authentic chicken shawarma will make your stomach growl and your house smell incredibly sweet! Not only is it incredibly flavorful, fragrant, and delicious, but it also comes together in a flash!
Ingredients
- 2 lb chicken breast
Marinade Ingredients
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 3/4 tsp smoked paprika
- 1 garlic clove (crushed)
- 1/2 orange (juiced)
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1 Tbsp vegetable or canola oil
Sauce Ingredients
- 3 Tbsp Mayonnaise
- 1/2 tsp garlic powder
- 1/2 Tbsp lemon juice (optional)
Other Sandwich Condiments
- Pitas, Naans, or flatbreads (warmed, or lightly toasted)
- pomegranate molasses to taste (I use 1/2 tsp per sandwich, but you may use more).
- Sweet gherkins or cornichons (to taste)
- Tomatoes, french fries, etc.
Instructions
The Marinade
- Combine all the marinade ingredients in a large deep bowl or a Ziploc® bag. Stir well and set it aside.
- Cut the chicken breast into thin slices and add them to the marinade.
- If you're using a bowl, use your hands to toss the chicken, making sure the chicken pieces are well coated with the marinade. Toss your chicken again, and seal your bowl with plastic wrap (cling film) to cover it.
- If you're using a Ziploc® bag, you may close and massage the bag, making sure the chicken is coated and the marinade is well dispersed.
- Refrigerate the marinating chicken for at least 6 hours or up to 24 hours.
Grilling the Shawarma
- Heat a grill pan (or cast iron pan) on medium-high for 3-5 minutes. There is no need to oil it because the marinade already has enough oil.
- Place your marinated chicken on the grill pan and cook for 5-7 minutes on each side until the chicken is cooked and has turned nicely brown.
- Meanwhile, combine the mayo with garlic powder in a small bowl, and stir well with a fork until it's all combined.
- If the sauce is too thick for your liking, add 1/2 Tablespoon of fresh lemon juice and stir well until smooth. Set the garlic sauce aside until the shawarma is ready to serve.
Wrapping the Shawarma
- Spread 1 Tablespoon garlic sauce in the center of a warm pita. Place your chicken over the top, followed by sweet gherkins, tomato slices, or your favorite shawarma topping.
- Top with more garlic sauce and drizzles of pomegranate molasses to taste; pomegranate molasses are strong, so you may need to start with 1/2 teaspoon and go from there.
- Roll your wrap up, cover it with aluminum foil, and serve it immediately. Enjoy!
Notes
- No fancy equipment is required to make this homemade chicken shwarma.
- If you've never used pomegranate molasses, here is an idea about the one I used.