Chicken Shawarma
Packed with spices, garlic, and all the toppings you love, this chicken shawarma is easier than you think. Juicy roasted chicken, zesty sumac onions, tangy pickled turnips, and creamy garlic sauce all wrapped up in warm pita (or naan if you’re feeling fancy). Make it for lunch, dinner, or whenever you want your kitchen to smell like a Middle Eastern street stall.
Equipment
- Immersion blender or blender
Ingredients
Chicken Marinade
- 4 tbsp lemon juice freshly squeezed
- ½ cup olive oil
- 1 tsp salt
- 2 tsp ground cumin
- 2 tsp ground black pepper
- 2 tsp smoked paprika
- ½ tsp turmeric
- 1 tsp red pepper flakes
- ½ tsp cinnamon
- 4 cloves garlic minced
- 3 boneless skinless chicken breasts
- 1 large onion sliced
- 2 tbsp fresh parsley for garnish
Garlic Sauce
- 1 cup vegetable oil
- ⅓ cup lemon juice
- 6 cloves garlic peeled
- 1 egg white (optional, see notes)
- 1 tsp salt
For the Wraps
- Pita wraps or naan
- Pickled turnips
- Shredded lettuce
- sumac onions
- Garlic sauce or Hummus
Instructions
- In a large bowl, whisk together lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, and garlic.
- Add the chicken and toss until fully coated in the marinade. Cover with plastic wrap and refrigerate for at least 1hour. Overnight gives maximum flavour.
- Preheat the oven to 425°F (220°C).
- Add the sliced onion to the chicken and toss to coat. Transfer everything to a 9×13-inch baking dish and spread evenly.
- Bake for 40–45 minutes, until the chicken is browned and edges are crisp.Optional: For extra crispy edges, broil on high for 2–3 minutes at the end.
- Let the chicken rest for 5 minutes, then slice into thin slicess.
- Add all the garlic sauce ingredients to a blender or use an immersion blender. Blend for 1–2 minutes until smooth and emulsified.Tip: You can skip the egg white — just add the oil slowly while blending and the sauce will still emulsify.
- Makes about 1½ cups. Store leftovers in the fridge for up to 2 weeks
- Warm pita wraps in a dry pan or in the microwave for 30 seconds.
- Spread garlic sauce or hummus over each wrap (or both), add lettuce, chicken shawarma, pickled turnips, top with sliced onions, roll up and serve.
Notes
- Marinate longer for maximum flavour: Overnight is best, but even 4–5 hours makes a big difference.
- Don’t crowd the pan: Give the chicken room to roast so edges get crispy instead of steaming.
- Optional Egg white: Egg white helps emulsify the sauce, giving it a smooth, creamy, mayo-like texture. You can skip it if needed/desired, just add the oil slowly while blending and the sauce will still come together.
- Fridge: Store cooked chicken in an airtight container for up to 3–4 days. Slice only what you need to keep it juicy.
- Freezer: Freeze cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Warm gently in the oven or on the stove over low heat to prevent drying out.
- Fridge: Store in an airtight container for 1–2 weeks.
- Freezer: Not recommended, as the emulsion may break when frozen.
- Reheat / Use: Serve cold or at room temperature. If it separates slightly, whisk or blend briefly before using.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife