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Bursting with flavor and oven baked to perfection. Here is my lazy Friday recipe for a chicken homemade Shawerma. I prepare the marinade at 9 AM and keep it in the fridge till 12 PM. I take it out and let it sit at room temperature for 30 – 40 minutes before baking it. Bringing the chicken up to room temp allow it to cook evenly, and retain juices.

Chicken Shawerma

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Course Main Course
Cuisine Arabic

Ingredients
  

  • 700 grams chicken breasts, sliced thinly

Marinade Ingredients

  • 1 Medium Onion, cut into slivers
  • 3 TBSP Shawerma Spices
  • 2 TSP Lemon Zest
  • 1/2 Lemon Juice
  • 1 Cup Zabadi Yogurt
  • 1 TSP Salt
  • 1 TBSP Smoked Paprika

Assembly Ingredients (This is up to your preference and what you like in your sandwich)

  • 1 large Onion sliced
  • 3 medium cucumber pickles, sliced lengthwise
  • 1 tomato sliced
  • Garlic sauce

Garlic Sauce

  • 1 cup Greek yogurt
  • 3 TBSP Tahini Sauce
  • 2 Garlic cloves
  • 2 TBSP Ice Cold Water
  • Olive Oil As needed

Instructions
 

  • Combine the marinade ingredients and add the chicken and toss until well coated.
  • Refrigerate for three hours, and let it sit at room temperature for an additional 45 minutes when you take it out of the fridge.
  • Preheat oven to 200 and place your chicken in an oven proof dish.
  • Meanwhile, you can work on chopping your assembly ingredients, and prepare your garlic sauce.
  • For the garlic sauce, mix the Greek yogurt, tahini sauce, garlic cloves, lemon juice, and pulse using a hand mixer. Add the cold water, and pulse again.
  • As the mixture begins to come together, drizzle your olive oil, and continue to pulse until it reaches desire consistency. To be honest, I didn’t add any salt, the flavor was spot on us for.
  • Warm your pitas, spread some garlic sauce, add some chicken, spread with your favorite ingredients, roll and enjoy.

Notes