Chicken Shawarma
Ingredients
Main ingredients
Chicken breast (boneless, skinless)
600 g
Plain yogurt
200 g
Lemon
1 piece
Garlic
4 clove
Olive oil
30 ml
Ground cumin
5 g
Paprika
5 g
Turmeric
3 g
Ground coriander
3 g
Ground cinnamon
1 g
Salt
5 g
Black pepper
2 g
For serving
Pita bread
4 piece
Tomato
2 piece
Cucumber
1 piece
Red onion
1 piece
Fresh parsley
15 g
Instructions
Prepare marinade
In a large bowl, combine yogurt, lemon juice, minced garlic, olive oil, cumin, paprika, turmeric, coriander, cinnamon, salt and pepper.
Marinate chicken
Slice chicken breast into thin strips and add to the marinade. Mix well to coat all pieces evenly.
Rest in refrigerator
Cover the bowl and refrigerate for at least 1 hour (or overnight for best flavor).
Prepare vegetables
Dice tomatoes and cucumber, thinly slice red onion, and chop parsley.
Cook chicken
Heat a large pan over medium-high heat. Cook the marinated chicken in batches until golden and cooked through, about 8-10 minutes per batch.
Assemble shawarma
Warm pita bread, fill with cooked chicken, add diced vegetables and parsley. Roll tightly and serve immediately.
Original recipe
Storage
Store chicken and vegetables separately. Assemble just before serving for best texture.
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