Arabic Chicken Shawarma Sandwich Recipe

Chicken thighs: Boneless and skinless, these are the main protein for the dish.

Olive oil: Used to marinate the chicken and add richness.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Provides a citrusy, slightly sweet taste.

Paprika: Adds a mild, sweet pepper flavor and color.

Ground turmeric: Gives a warm, slightly bitter taste and vibrant color.

Ground cinnamon: Adds a hint of sweetness and warmth.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of heat and depth.

Pita bread: Used to wrap the shawarma.

Yogurt: Forms the base of the sauce, adding creaminess.

Tahini: Adds a nutty flavor to the sauce.

Lemon juice: Provides acidity and freshness to the sauce.

Garlic: Adds a pungent, aromatic flavor to the sauce.

Lettuce: Adds a fresh, crisp texture.

Tomatoes: Adds juiciness and a slight tang.

Cucumber: Adds a refreshing crunch.

When marinating the chicken thighs, ensure they are evenly coated with the spice mixture by using your hands to massage the spices into the meat. This helps the flavors penetrate deeper, resulting in a more flavorful shawarma. Additionally, letting the chicken marinate for longer than the suggested one hour, such as overnight, can further enhance the taste. When grilling, avoid overcrowding the grill to ensure even cooking and a nice char on the chicken.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but still work well in the recipe.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and can be used in place of olive oil for cooking the chicken.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile and can be used as a cumin substitute.

• ground coriander - Substitute with ground caraway seeds: Caraway seeds also have a citrusy note similar to coriander.

• paprika - Substitute with chili powder: Chili powder can add a similar color and a bit of heat to the dish.

• ground turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique flavor, though it is more expensive.

• ground cinnamon - Substitute with ground allspice: Allspice has a warm flavor that can mimic the taste of cinnamon in savory dishes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the chicken.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute.

• pita bread - Substitute with tortillas: Tortillas can be used as a wrap alternative to pita bread.

• yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture.

• tahini - Substitute with peanut butter: Peanut butter can provide a similar creamy texture and nutty flavor.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used in place of lemon juice.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available.

• lettuce - Substitute with spinach: Spinach can provide a similar fresh and crunchy texture.

• tomatoes - Substitute with red bell peppers: Red bell peppers can add a similar sweetness and crunch.

• cucumber - Substitute with zucchini: Zucchini can provide a similar texture and mild flavor.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the pita bread soggy.
• Store the grilled chicken separately from the vegetables and sauce. This keeps everything fresh and prevents the vegetables from wilting.
• Place the cooled chicken in an airtight container. It can be kept in the refrigerator for up to 3-4 days.
• For longer storage, freeze the chicken. Lay the strips on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. The chicken can be frozen for up to 3 months.
• Store the sauce in a separate airtight container in the refrigerator. It will stay fresh for up to a week.
• Keep the vegetables in the refrigerator in a sealed container or plastic bag. They should be used within 2-3 days for optimal freshness.
• When ready to assemble, reheat the chicken in a skillet over medium heat until warmed through. Alternatively, you can microwave it in short intervals, stirring in between.
• Warm the pita bread on the grill or in a skillet for 1-2 minutes before assembling the sandwiches.
• Assemble the sandwiches just before serving to ensure the pita bread remains soft and the vegetables stay crisp.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the shawarma sandwiches in aluminum foil to keep them moist.
  3. Place the wrapped sandwiches on a baking sheet.
  4. Heat in the oven for about 15-20 minutes, or until the chicken is warmed through.
  5. Unwrap and enjoy your reheated shawarma with all its delicious flavors intact.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the shawarma sandwiches in the skillet and cover with a lid.
  3. Heat for about 3-4 minutes on each side, pressing down slightly to ensure even heating.
  4. Check to make sure the chicken is thoroughly warmed before serving.

• Microwave Method:

  1. Place the shawarma sandwiches on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent the pita bread from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Wrap the shawarma sandwiches in aluminum foil.
  3. Place the wrapped sandwiches in the air fryer basket.
  4. Heat for about 5-7 minutes, or until the chicken is warmed through.
  5. Carefully remove the foil and enjoy your crispy, reheated shawarma.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the shawarma sandwiches in aluminum foil.
  3. Place the wrapped sandwiches on the toaster oven tray.
  4. Heat for about 10-15 minutes, or until the chicken is thoroughly warmed.
  5. Unwrap and savor the deliciousness of your reheated shawarma.

• Mixing bowl: Use this to combine the olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper with the chicken thighs.

• Grill: Preheat this to medium-high heat for grilling the marinated chicken thighs.

• Small bowl: Mix the yogurt, tahini, lemon juice, and minced garlic in this to make the sauce.

• Tongs: Use these to handle the chicken thighs on the grill.

• Knife: Slice the grilled chicken into thin strips with this.

• Cutting board: Place the chicken on this for slicing.

• Measuring spoons: Measure out the olive oil, spices, and sauce ingredients accurately with these.

• Spatula: Use this to spread the sauce on the pita bread.

• Grill brush: Clean the grill grates before and after grilling the chicken.

• Plate: Assemble the sandwiches on this before serving.

• Serving platter: Arrange the assembled shawarma sandwiches on this for serving.

Marinate in advance: Prepare the chicken and spice mixture the night before to save time on the day of cooking.

Pre-chop vegetables: Dice the tomatoes, slice the cucumber, and shred the lettuce ahead of time and store them in the fridge.

Use a grill pan: If you don't have a grill, use a grill pan on the stove to cook the chicken quickly and evenly.

Batch cook: Grill extra chicken and store it in the fridge for quick assembly of shawarma sandwiches throughout the week.

Ready-made pita: Use store-bought pita bread to save time on baking.