Chicken Shawarma

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Most Helpful Positive Review

Dec 21, 2003

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 spice. My tried and true Lebanese mixed spice is as follows: In small bowl stir together 1/4 tsp. powdered allspice, 1 tsp. black pepper, 2 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. nutmeg, 1 tsp. fenugreek and 2 tsp. powdered ginger. You can adjust the proportions to your preference. The spices must then be ground together in either a clean coffee mill or a pestle and mortar. All of these spices are readily available in health food/ethnic food stores or any grocer that sells herbs and spices in bulk. Thank you for sharing your version of a truly delicious dish.

—Mr. Marco Salmon

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Most Helpful Critical Review

Dec 02, 2002

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 so the sauce in this meal really turned me off and infact made me gag. Besides the sauce, the chicken came out great except for there was too much of something in the spices that over powered the entire flavor. If you want something interesting, try this. If you want shawarma, then don't. Oh yeah, because we were over powered by some spice in this recipe, we had to drown it in BBQ sauce(blasphamy I know.)

—RBROADHE

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59 Ratings

Sep 17, 2006

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 beef. Cuz where i come from we eat tahini with the meat shawerma and garlic mayomaise with the chicken one. it was fantastic.

—Carol

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Feb 09, 2005

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 the sauce. I grilled the chicken (I used boneless breasts) and brushed the flatbread lightly with olive oil and grilled them just until warm when the chicken was done. A keeper for me...maybe I'll turn the tahini sauce into salad dressing for future use??

—LDL463

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Mar 02, 2007

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 me so much of NYC except this was FRESH.

—YONDERBOY777

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Nov 06, 2006

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 hitch, the shawarma turned out nicely and the tahini sauce was very tasty. I look forward to trying this recipe with lamb. Thank you for sharing.

—maplebook

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Sep 07, 2004

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 recipe exact as printed. My daughter and I both were disappointed with this recipe. I will not be making this recipe again.

—BELEDONA

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Mar 10, 2006

Great recipe. My family loved it. Thankyou.

—Kauser

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Nutrition

Calories
402 kcal
20%

Carbohydrates
44 g
14%

Cholesterol
58 mg
19%

Fat
15.2 g
23%

Fiber
4 g
16%

Protein
23.3 g
47%

Sodium
420 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Shawarma

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 402
Calories from Fat: 137

% Daily Value *
Total Fat 15.2g 23 %
Saturated Fat 2.6g 13 %
Cholesterol 58mg 19 %
Sodium 420mg 17 %
Potassium 554mg 16 %
Total Carbohydrates 44g 14 %
Dietary Fiber 4g 16 %
Protein 23.3g 47 %
** Sugars 5.1g
Vitamin A 15 %
Vitamin C 23 %
Calcium 21 %
Iron 41 %
** Thiamin 66 %
Niacin 101 %
** Vitamin B6 22 %
** Magnesium 21 %
** Folate 60 %

* 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.