If you are yearning for a taste of delicious, authentic Middle Eastern shawarma, then this recipe is for you! Homemade chicken shawarma is so tasty—you’ll wonder why you never made it until now. Feel free to add some tzatziki sauce or hummus to your pita sandwiches for the ultimate Middle Eastern splurge! I love how this recipe uses a freshly chopped potato, fried in oil, as fries. These are the best-tasting homemade fries EVER!
Kitchen Best SellersEver since I made this dish last week, I cannot stop thinking about it. The lemony garlic sriracha marinade covering the chicken, later cooked in sizzling olive oil, made the juiciest, most deliciously tender chicken I’ve ever tasted. The taste blew me out of the water and I plan to make it again very soon. My husband, toddler daughter, and I could not get enough of this addicting dinner!
What is Shawarma?
Shawarma is made with meat cooked on a vertical rotisserie—which is popular street food with Middle Eastern origins. According to this article written by Allrecipes, “shawarma” originates from the Turkish word “çevirme,” which means “turning.”
Although shawarma is typically made with lamb or mutton, it can consist of anything like chicken, beef, lamb, or veal. Similar to gyros, shawarmas are usually served on pitas. Additionally, shawarma meat is flavorful and juicy—sometimes a little spicy—as it is marinated for long periods of time in spices like cinnamon, turmeric, cardamom, and garlic.
Shawarma is a predecessor to tacos al pastor, a Mexican dish made of spit-grilled pork. This meat-cooking method arrived in Mexico thanks to Lebanese immigrants.
How to Make the Best Easy Homemade Chicken Shawarma
1). Combine the vinegar, soy sauce, juice from the lemon, 1 tablespoon garlic paste, salt, and pepper in a casserole or baking dish. Add the chicken, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes.
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2). Warm 2 inches of oil in a large skillet to medium-high heat. Fry the cut potatoes in batches until crisp and golden—about 12-15 minutes. Drain them on paper towels.
3). Heat 2 tablespoons olive oil in a large skillet over medium heat. Remove the chicken breasts from the casserole dish and cook until browned and cooked all the way through—about 6-8 minutes per side. Let cool for 5 minutes then cut into thin strips.
4). In a medium bowl, mix 1 tablespoon garlic paste with mayonnaise until smooth. Add ½ teaspoon pepper and stir until combined.
5). Place the pitas in the microwave and warm for 30 seconds. Cut a slit in one end of the pitas so that you can stuff them.
6). Evenly spread the mayonnaise mixture inside each pita. Add the cooked French fries, chicken strips, cucumbers, tomatoes, and onion.
If you like this recipe, then you’ll love these chicken recipes!
Slow Cooker White Chicken Chili
Southern-Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Grocery Best SellersFinal Thoughts
Finally, if you make this Easy Homemade Chicken Shawarma, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Easy Homemade Chicken Shawarma
Ingredients
- 2 tbsp white vinegar
- 2 tbsp soy sauce
- juice from 1 lemon
- 2 tbsp garlic paste, divided or half sriracha and half minced garlic
- 1/2 tsp sea salt
- 1 1/2 tsp black pepper freshly cracked
- 1 lb skinless, boneless chicken breasts
- 1 potato chopped into fries
- oil for frying
- 1 cup mayonnaise
- 1 cup cucumber sliced round
- 1 tomato chopped
- 4 pita breads
Instructions
- Combine the vinegar, soy sauce, juice from the lemon, 1 tablespoon garlic paste, salt, and pepper in a casserole or baking dish. Add the chicken, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes.
- Warm 2 inches of oil in a large skillet to medium-high heat. Fry the cut potatoes in batches until crisp and golden—about 12-15 minutes. Drain them on paper towels.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Remove the chicken breasts from the casserole dish and cook until browned and cooked all the way through—about 6-8 minutes per side. Let cool for 5 minutes then cut into thin strips.
- In a medium bowl, mix 1 tablespoon garlic paste with mayonnaise until smooth. Add ½ teaspoon pepper and stir until combined.
- Place the pitas in the microwave and warm for 30 seconds. Cut a slit in one end of the pitas so that you can stuff them.
- Evenly spread the mayonnaise mixture inside each pita. Add the cooked French fries, chicken strips, cucumbers, tomatoes, and onion.
Notes
- Nutrition information includes the full amount of marinade, although not all of it will be consumed.
- The nutritional value of frying will vary. We have determined that the frying is based on a retention value of 10 percent after cooking. The amount will vary based on cooking time, temperature, and type of oil.
Nutrition (per serving)
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