Chicken Shawarma

Chicken Shawarma

I'm sure most of you would be familiar with this famous Arab sandwich wrap! It is fairly easy to make at home and tastes just as good or even better :)
Although you could make your own bread for this, I just used store bought pita pockets to save time.
For the garlic sauce, I took the lazy man's route again! However, if you want to go ahead for the traditional garlic sauce I bet you will find many links and tutorials explaining how to make thoom (garlic sauce in arabic).Well without further ado onto the ingredients!P.S. The shawarma chicken I made looks a little too tandoorish. It would have been normal had I not been day-dreaming. -_-

Abeer Abdul Aziz


  1. 2 Chicken breast (skinless, cut into thin strips)
  2. 2 Tablespoons Yoghurt Curd / Set
  3. 2 Tablespoons Lemon juice
  4. 1 Tablespoon Garlic (minced)
  5. 1/4 Teaspoon Cardamom (powdered)
  6. 1/4 Teaspoon Cinnamon (powdered)
  7. 1/4 Teaspoon Black pepper (crushed)
  8. 1/4 Teaspoon Cloves (powdered)
  9. 1/2 Teaspoon Cumin (powdered)
  10. 1/2 Teaspoon Coriander powder
  11. 1/2 Teaspoon Paprika Red chilli / powder
  12. 2 Tablespoons Olive oil Vegetable oil /
  13. To Taste Salt
  14. 1 potato Medium
  15. 5 cloves Garlic
  16. 2 Tablespoons Lemon juice
  17. To Taste Salt
  18. 4 Tablespoons Olive oil Vegetable oil /


30 mins
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    Mix all the above ingredients except the Olive oil, in a large bowl, and coat the cut chicken breasts with the marinade. Cover and let it sit in the fridge for couple of hours or more. (More the time, better the taste!)

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    While the chicken marinates let's make the thoom. Peel and cube the potato. Boil potato along with the garlic cloves until potato is soft. Remove and let cool.

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    Add the garlic, olive oil, lemon juice and salt into a blender and blend well. Add the boiled potato cubes and blend again, till you get a thick creamy saucy consistency.

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    Transfer to a bowl and chill in the fridge.

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    Back to chicken. Heat the olive oil in a frying pan and add the marinated chicken pieces to it. Fry the chicken till all the pinkish color is gone and it becomes golden brown. (About 10-15 min)

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    Sandwich time. Open the pita pockets and spread garlic sauce at the bottom half, layer with the shawarma chicken, top with some shredded lettuce, roasted tomatoes, pickled cucumbers anything you would like and coat with more garlic sauce.

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    Wrap half the sandwich with aluminium foil and toast either in the sandwich maker or on a tawa till desired degree of crispiness of the bread.

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    Munch away :)

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