Arabic Chicken Shawarma Sandwich Recipe

Chicken thighs: Boneless and skinless, these are the main protein for the shawarma.

Olive oil: Used in the marinade to keep the chicken moist and flavorful.

Lemon juice: Adds a tangy brightness to the marinade.

Garlic: Minced cloves provide a robust flavor to the marinade.

Ground cumin: A warm, earthy spice essential for the shawarma flavor.

Ground coriander: Adds a citrusy, slightly sweet note to the marinade.

Paprika: Gives a mild, sweet pepper flavor and a bit of color.

Ground turmeric: Adds a warm, slightly bitter flavor and a golden color.

Salt: Enhances all the flavors in the marinade.

Black pepper: Adds a bit of heat and depth to the marinade.

Pita bread: Soft, round flatbread used to wrap the shawarma.

Yogurt: Plain yogurt is used to make the refreshing sauce.

Cucumber: Diced to add a cool, crisp texture to the sauce.

Red onion: Sliced thinly for a bit of sharpness in the sauce.

Parsley: Freshly chopped to add a burst of herbal freshness to the sauce.

When marinating the chicken thighs, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeply, resulting in a more flavorful and tender shawarma. Additionally, allowing the chicken to marinate overnight in the refrigerator will enhance the taste even further.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a similar texture and flavor when marinated and cooked.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a suitable alternative.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, which will work well in the marinade.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent than fresh garlic.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and nutty flavor, making them a good alternative to cumin.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and slightly peppery flavor, which can mimic the taste of coriander.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, though it may be spicier than paprika.

• ground turmeric - Substitute with saffron: Saffron can provide a similar color and a slightly earthy flavor, though it is more expensive and potent.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, though it is slightly milder.

• pita bread - Substitute with naan bread: Naan bread is soft and chewy, making it a good alternative for wrapping the shawarma.

• plain yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a suitable replacement.

• diced cucumber - Substitute with diced zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative for cucumber.

• sliced red onion - Substitute with sliced shallots: Shallots have a milder flavor and can be used as a substitute for red onions.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh and slightly citrusy flavor, which can complement the other ingredients well.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• Store the grilled chicken in an airtight container. It can be kept in the refrigerator for up to 3-4 days.

• For longer storage, freeze the chicken. Place the cooled chicken in a freezer-safe bag or container. Label it with the date. It can be frozen for up to 3 months.

• When ready to use, thaw the chicken in the refrigerator overnight. Reheat it in a skillet over medium heat until warmed through.

• Store the yogurt sauce separately in an airtight container in the refrigerator. It will stay fresh for up to 2 days.

• If you plan to freeze the yogurt sauce, note that the texture may change upon thawing. It’s best to make fresh yogurt sauce when needed.

• Pita bread can be stored in a bread box or airtight container at room temperature for up to 2 days. For longer storage, freeze the pita bread.

• To freeze pita bread, wrap each piece individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

• When ready to use, thaw the pita bread at room temperature or warm it directly on the grill or in the oven.

• Assemble the sandwiches just before serving to ensure the pita bread remains fresh and the yogurt sauce is at its best consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the chicken shawarma in aluminum foil to keep it moist.
  3. Place it on a baking sheet and heat for about 10-15 minutes or until warmed through.
  4. For the pita bread, wrap it in foil and heat for the last 5 minutes of the chicken's reheating time.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the sliced chicken in the skillet and heat for about 5-7 minutes, stirring occasionally until warmed through.
  4. Warm the pita bread in a separate dry skillet for about 1-2 minutes on each side.

• Microwave Method:

  1. Place the chicken shawarma on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. For the pita bread, wrap it in a damp paper towel and microwave for about 20-30 seconds.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken shawarma in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Warm the pita bread in the air fryer for the last 2 minutes of the chicken's reheating time.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Wrap the chicken shawarma in aluminum foil.
  3. Place it in the toaster oven and heat for about 10-12 minutes.
  4. For the pita bread, wrap it in foil and heat for the last 3-4 minutes.

• Mixing bowl: Use this to combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, salt, and black pepper for the marinade.

• Grill: Preheat this to medium-high heat to cook the marinated chicken thighs.

• Tongs: Handy for flipping the chicken thighs on the grill to ensure they cook evenly on both sides.

• Knife: Essential for slicing the cooked chicken thighs into thin strips.

• Cutting board: Provides a safe surface for slicing the cooked chicken.

• Small bowl: Use this to mix the yogurt, diced cucumber, sliced red onion, and chopped parsley for the sauce.

• Spoon: Useful for mixing the yogurt sauce ingredients together.

• Measuring spoons: Necessary for accurately measuring the olive oil, lemon juice, and spices for the marinade.

• Refrigerator: Needed to marinate the chicken thighs for at least 1 hour or overnight.

• Grill spatula: Can be used to warm the pita bread on the grill.

• Serving plate: Place the assembled shawarma sandwiches on this before serving.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use pre-cut vegetables: Buy pre-diced cucumber and sliced red onion to reduce prep time.

Batch grill: Grill extra chicken and store it for quick assembly of future shawarma sandwiches.

Ready-made pita: Use store-bought pita bread to avoid the time-consuming process of making it from scratch.

Quick sauce mix: Prepare the yogurt sauce while the chicken is grilling to streamline the process.