Chicken Shawarma

Chicken Shawarma

45

"Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum."
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Ingredients

4 h 50 m servings 402 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  3. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
  4. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Reviews

45
  1. 62 Ratings

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Most helpful positive review

I have always been fond of lamb shawarma but now after trying this version with chicken I like it equally. Some folks may not know what "mixed spice" is- not to be confused with pumpkin pie spic...

Most helpful critical review

First, let me say I love shawarmas. I've had them in many restaurants and even had them in Israel. This tasted nothing like any shawarma I've ever had. I'm not particularly a big fan of hummus s...

I have always been fond of lamb shawarma but now after trying this version with chicken I like it equally. Some folks may not know what "mixed spice" is- not to be confused with pumpkin pie spic...

That was one of the best recipes to try. i come from the Arab world and i know what an authentic Shawerma is. And this is one but with one little modification which is replacing the chicken with...

First, let me say I love shawarmas. I've had them in many restaurants and even had them in Israel. This tasted nothing like any shawarma I've ever had. I'm not particularly a big fan of hummus s...

I gave this a 4 star only because my hubby didn't like the tahini sauce, BUT I loved it! I've had this before at a resturant, and this recipe is right on. The kids and the hubby ate it without...

This was absolutely incredible! Used rice vinegar instead of malt and only marinated for 15 min or so, but the combination of the tangy chicken with the yogurt sauce was unbelievable. Reminded m...

My chicken would not cook in the marinade, perhaps because it went straight from the refrigerator to the oven. I had to transfer it to a wire rack and finish it off at 400F. Other than that hi...

I have had Shawarma from several restaurants. Each place taste a bit different. I am sure there are better chicken shawarma recipes out there! This recipe did nothing for me. I followed the rec...

I think I'll keep looking for a better shawarma recipe. The chicken was just ok and I really didn't like the Tahini sauce at all. I've had good shawarma, so I know the taste I am looking for - ...

Great recipe. My family loved it. Thankyou.