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Easy Homemade Chicken Shawarma

Juicy, spice-marinated chicken wrapped in soft flatbread with fresh vegetables and a creamy, slightly spicy sauce.
Course Breakfast/Lunch/Dinner
Cuisine African, East Africa
Keyword homemade, shawarma
Prep Time 30 minutes
Cook Time 45 minutes
Servings 5
Calories 677.1kcal
Author Lola Osinkolu

Ingredients

  • 2 lb chicken thigh boneless
  • 1 large red onion diced
  • 2 tablespoon lemon juice
  • 4 cloves garlic minced
  • 1 teaspoon ginger minced
  • 2 teaspoon black pepper
  • 2 teaspoon paprika
  • ½ teaspoon nutmeg
  • 1 teaspoon curry powder or turmeric
  • ½ teaspoon thyme
  • ½ teaspoon bouillon cube optional
  • 1 scotch bonnet pepper minced
  • 2 tablespoon olive oil or any cooking oil of your choice
  • 1 teaspoon salt or to taste

For the Shawarma Sauce

  • 3 tablespoon ketchup
  • 3 tablespoon mayonnaise
  • Cayenne pepper optional, a pinch

For the Filling

  • 1 tomato ripe but firm, sliced
  • 1 small red onion sliced into strips
  • ¼ lb cucumber sliced into strips
  • 4 to 6 lettuce leaves
  • 4 to 6 pita bread

Instructions

INSTRUCTIONS

    Marinate the Chicken

    • Clean and pat dry the chicken with paper towels
    • In a medium bowl, add the finely diced red onion, lemon juice, garlic, ginger, black pepper, paprika, nutmeg, turmeric (or curry powder), thyme, bouillon (if using), scotch bonnet, oil, and salt. Mix well.
    • Add all the mixture to the chicken in a large bowl and mix until the chicken is well coated.
    • Cover with a plastic wrap or a tight lid and leave in the fridge for at least 20 minutes. For best results, marinate longer if time allows.

    Cook The Shawarma

    • Lay the Chicken pieces on a parchment-lined baking pan, transfer to a 425°F oven and bake for 25 to 30 minutes.
    • For a slightly charred finish, broil for 1 to 2 minutes, watching closely to avoid burning.

    Shawarma Sauce

    • In a small bowl, combine the ketchup and mayonnaise. Add a small pinch of cayenne pepper if desired, then mix until smooth. Set aside.

    Assemble

    • Lay a pita bread flat and spread a thin layer of the sauce over it.
    • Add the sliced chicken, followed by the lettuce, tomatoes, onions, and cucumbers.
    • Drizzle a little more sauce on top, then roll the wrap tightly, folding in the sides as you go.
    • Optional: Place the rolled shawarma on a hot skillet or grill pan over medium heat. Toast for 1 to 2 minutes on each side until lightly browned and slightly crisp.
      Serve warm and enjoy.

    Nutrition

    Calories: 677.1kcal | Carbohydrates: 36.9g | Protein: 35.3g | Fat: 43g | Saturated Fat: 10.1g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18.1g | Trans Fat: 0.2g | Cholesterol: 181.3mg | Sodium: 1038.5mg | Potassium: 705.1mg | Fiber: 3.2g | Sugar: 5.5g | Vitamin A: 2268.5IU | Vitamin C: 17.5mg | Calcium: 91.7mg | Iron: 2.8mg