Chicken Shawarma 🍗🥰
**Chicken Shawarma 🍗**
**Ingredients:**
* 1 kg chicken breast or boneless chicken thighs, cut into thin slices
* 1 yogurt
* 2 tablespoons vinegar
* 2 tablespoons lemon juice
* 3 tablespoons oil
* 1 tablespoon tomato paste
* 4 cloves garlic, minced
* 1 medium onion, grated and squeezed (use the juice)
* 1 teaspoon paprika
* 1 teaspoon turmeric
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon cinnamon
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon cumin
* 1/2 teaspoon black pepper
* 1 teaspoon salt (or to taste)
* A pinch of chili powder (optional)
**For serving:**
* Syrian or Arabic flatbread
* Fried potatoes (fries)
* Pickled cucumbers
* Garlic sauce (toum)
* Sliced pickled cucumbers
* Parsley (optional)
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### Preparation
**Step 1:**
Rinse the chicken quickly and drain it very well. Then cut it into very thin slices. The thinner the slices, the closer the shawarma will taste to restaurant-style 😍
**Step 2:**
In a large bowl, add the yogurt, vinegar, lemon juice, oil, tomato paste, garlic, and onion juice. Mix them very well until the mixture becomes smooth and well combined.
**Step 3:**
Add all the spices: paprika, turmeric, garlic powder, onion powder, cinnamon, cardamom, cumin, black pepper, salt, and chili powder. Mix very well.
**Step 4:**
Add the chicken to the marinade and mix with your hand or a large spoon until every piece is well coated. The marinade should cover all the chicken so the flavor becomes rich and delicious 🔥
**Step 5:**
Cover the bowl and leave it in the refrigerator for **4 to 12 hours**. The longer it marinates, the better and deeper the flavor.
**Step 6:**
Heat a wide pan or grill over high heat and add a small amount of oil. The pan must be very hot so the chicken gets a nice color and doesn’t release too much liquid.
**Step 7:**
Cook the chicken in batches—don’t add all of it at once. If you do, it will boil instead of sautéing. Leave it without stirring for the first minute or two.
**Step 8:**
Start stirring until the chicken is cooked and gets a golden color with slightly crispy edges. If too much liquid appears, increase the heat and let it evaporate.
**Step 9:**
For a restaurant-style flavor, at the end add a very small piece of butter or a little ghee with a sprinkle of shawarma spices and stir for about 30 seconds.
**Step 10:**
Serve it on a plate with fries, pickles, and garlic sauce, or wrap it in Syrian bread with garlic sauce, fries, and pickles. Enjoy! 😋
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### Important Notes
* Yogurt makes the chicken **very tender**.
* Onion juice gives the **authentic restaurant flavor**.
* Using a **wide pan** is one of the biggest secrets for perfect shawarma.
Making chicken shawarma at home can be incredibly rewarding, especially when you master the marinade and cooking method that bring out those authentic Middle Eastern flavors. From my own experience, one of the key factors to achieving tender, juicy chicken is the yogurt-based marinade combined with the use of fresh onion juice. Yogurt contains enzymes and acids that gently break down the proteins in the chicken, making it soft and succulent after cooking. Including freshly grated onion juice instead of just chopped onion was a game changer for me—it imparts that distinct sharpness and depth you find in restaurant shawarma. When it comes to spices, I often experiment with the amounts of cumin, cardamom, and cinnamon to strike the right balance that suits my taste. The pinch of chili powder adds a subtle heat without overpowering the dish. Some cooks also add sumac or ground coriander for a slightly different flavor profile. Cooking the chicken in a very hot, wide pan is another tip worth emphasizing. Sautéing in batches prevents overcrowding, which helps the meat to char slightly and develop crispy edges, mimicking the traditional vertical rotisserie. If you notice too much liquid pooling, turning up the heat will help evaporate it, giving you that iconic shawarma texture. For serving, wrapping the cooked chicken with Syrian or Arabic flatbread along with garlic toum sauce, crispy fries, and pickled cucumbers elevates the experience and recreates the street food vibe. Adding fresh parsley adds a nice herbaceous note that cuts through the richness. Lastly, a small finishing touch of butter or ghee stirred in at the end boosts the flavor and silky mouthfeel of the shawarma. Incorporating these little tips from hands-on cooking will help you achieve an authentic and flavorful shawarma meal that impresses both family and friends.
