Chicken Shawarma, with its bold, aromatic spices and succulent grilled chicken, is a street food classic that promises to delight your taste buds. Paired with crispy golden fries, it transcends the ordinary, offering a versatile and satisfying meal. Whether for a casual lunch, a hearty dinner, or a party spread, this shawarma recipe is bound to become a staple in your culinary repertoire.

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Ingredients Breakdown

The secret to a perfect chicken shawarma lies in its ingredients, each bringing a unique layer of flavor and texture.

For the marinade, yogurt and lemon juice form a tangy base that tenderizes the chicken, ensuring a juicy bite every time. The olive oil adds a touch of richness, while the minced garlic and a carefully balanced blend of cumin, paprika, turmeric, coriander, and optional cayenne pepper create a symphony of warm, earthy, and slightly spicy notes. The marinade transforms ordinary chicken thighs or breasts into a masterpiece, ready to be cooked to perfection.

The shawarma assembly relies on fresh, crisp vegetables like shredded lettuce, thinly sliced tomato, and red onion to balance the rich flavors of the chicken. Soft pita bread or flatbreads act as a cozy wrap, holding the ingredients together while adding their distinct chewiness. Creamy garlic or tahini sauce ties everything together with its velvety texture and bold taste. Add pickles for a burst of tangy crunch, and you’ve got a wrap worth savoring.

Finally, the fries—a simple yet essential accompaniment. Fresh potatoes cut into strips, fried to a golden crisp, and seasoned with salt provide the perfect contrast to the tender, spiced chicken and creamy sauce.

Step-by-Step Preparation

Marinating the chicken is where the magic begins. This step infuses the meat with all the flavors of the spices, ensuring every bite is packed with bold taste. Allowing the chicken to rest in the marinade for at least two hours, or better yet, overnight, gives the ingredients time to penetrate deeply, enhancing the flavor profile and tenderness.

Cooking the chicken requires careful attention to heat and time. A grill pan or skillet is ideal for achieving that signature char and smoky flavor, while an outdoor grill can elevate the dish with authentic barbecue notes. Searing the marinated chicken on medium heat locks in the juices, resulting in succulent pieces that are both tender and flavorful.

Preparing the fries is an art in itself. Cutting the potatoes evenly ensures uniform cooking, while frying them in batches prevents overcrowding, leading to that sought-after crispy exterior. A light sprinkling of salt while the fries are still warm enhances their natural flavor, making them an irresistible side dish.

Assembling the shawarma is where creativity meets practicality. A warm pita or flatbread serves as the perfect base. Layering the ingredients strategically, starting with the sauce and finishing with the chicken, ensures every bite is a balanced mix of textures and flavors. Drizzling extra sauce over the top before wrapping seals the deal, making this a meal to remember.

Recipe Tips

Marination Tips:
For a richer flavor, marinate the chicken overnight in the refrigerator.

Cooking Techniques:
Use medium heat to avoid burning the spices while ensuring the chicken cooks through.

Fries Perfection:
Soak the potato strips in cold water before frying to remove excess starch and achieve extra crispiness.

Customizing the Wrap:
Add roasted vegetables, fresh herbs, or a sprinkle of sumac to customize the flavor profile.

What to Serve with This Recipe

To complete the meal, pair your shawarma with refreshing sides. A tabbouleh or fattoush salad brings a zesty freshness, while mint lemonade or a chilled soda complements the spices beautifully. For added variety, serve with hummus, baba ghanoush, or a spicy chili sauce to dip your fries or wraps.

Frequently Asked Questions

Can I use a different protein?
Substitute chicken with beef, lamb, or even tofu for a vegetarian alternative.

How do I store leftovers?
Store the chicken, vegetables, and sauce separately in airtight containers. Reheat the chicken gently to maintain its juiciness.

Can I bake the fries instead of frying?
Yes, toss the potato strips in olive oil and bake at 200°C (400°F) until golden and crisp.

What type of bread works best?
Besides pita, naan or tortilla wraps work wonderfully, adding their unique texture to the dish.

Variations and Substitutions

Adjust the spice level to your preference by reducing or increasing the cayenne pepper. Swap garlic sauce for tzatziki or experiment with spicy garlic mayo for a bold twist. Vegetarians can replace chicken with roasted eggplant or zucchini for a flavorful plant-based option.

Serve the shawarma and fries on a wooden platter or rustic plate for a homely presentation. Garnish with freshly chopped parsley or a sprinkle of sumac to add a burst of color and flavor. With its vibrant appearance and irresistible aroma, this dish is sure to impress.

Ingredients

For the Shawarma Marinade:

2 tbsp olive oil
3 tbsp plain yogurt
1 tbsp lemon juice
3 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground turmeric
1/2 tsp cayenne pepper (optional, for spice)
1/2 tsp ground coriander
Salt and freshly cracked black pepper to taste
500g boneless chicken thighs or breasts

For the Shawarma Assembly:

4 large pita bread or flatbreads
1 cup shredded lettuce
1/2 cup pickles (optional)
1 tomato, thinly sliced
1 red onion, thinly sliced
Garlic sauce or tahini sauce (store-bought or homemade)

For the Fries:

2 large potatoes, peeled and sliced into strips
Oil for frying
Salt to season

Instructions

Combine olive oil, yogurt, and lemon juice in a large mixing bowl. Stir in minced garlic, paprika, cumin, turmeric, coriander, cayenne (if using), salt, and pepper to create a flavorful marinade. Immerse the chicken pieces, ensuring they’re evenly coated. Cover the bowl with cling film and let it chill in the refrigerator for at least 2 hours, or leave it overnight for optimal flavor infusion.

Heat a grill pan, skillet, or outdoor grill over medium heat. Remove the chicken from the marinade, allowing excess to drip off. Cook the chicken for 5-7 minutes on each side, until it develops a golden char and is cooked through. Let the chicken rest for a few minutes before slicing it into strips.

Heat oil in a deep skillet or fryer to medium-high heat. Fry the potato strips in batches to avoid overcrowding until they achieve a crispy, golden texture. Transfer the fries to a plate lined with paper towels to remove excess oil, then sprinkle with salt while they’re still warm.

Warm the pita bread briefly in a skillet or microwave to make it pliable. Spread garlic or tahini sauce across the surface of the bread. Layer with shredded lettuce, tomato slices, onion, and pickles (if using). Arrange the sliced chicken over the vegetables, then drizzle additional sauce over the top for added flavor.

Fold the pita tightly around the fillings to form a wrap. Serve alongside the crispy fries and enjoy with your favorite dipping sauces for a satisfying meal.