Wasfetna

Shawarma sandwich

Chicken strips in a yogurt, vinegar and shawarma-spice marinade, wrapped in bread with toum and pickles.

Chicken shawarma sandwich
Cooking time
1 hr 30 min
Hands-on time
30 min
Free time
1 hr
Difficulty
Easy
Cuisine
Levantine
Calories
620
Contains
Gluten, Dairy

The only difference between shawarma and boiled chicken is the size of the batch in the pan: a big batch stews the chicken in its own liquid. So a very wide pan and small batches, then a tight wrap toasted on both sides until it holds.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the shawarma

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Very wide frying pan — Crowding draws the water out and the chicken stews instead of searing.

Method

  1. Season the chicken with all the marinade ingredients and cover it in the refrigerator for at least an hour.

    1 hrYou can walk away
    You’ll know it’s ready when

    Each slice is coated and the mixture covers it.

  2. Heat a very wide pan, and grill the chicken in batches without overcrowding.

    14 min
    You’ll know it’s ready when

    The slices are brown at the edges and there is no liquid in the pan.

    Tip: Too big a batch stews the shawarma in its own juices — that is the whole difference between shawarma and boiled meat.

  3. Cut the chicken into thin slices, and heat the bread in the same pan.

    5 min
    You’ll know it’s ready when

    The bread is warm and pliable, and the chicken is chopped.

  4. Spread the garlic sauce, arrange the chicken, pickles and tomatoes, and wrap the sandwich tightly.

    6 min
    You’ll know it’s ready when

    The wrap is tight and will not open.

  5. Toast the roll on the pan on both sides until it sets.

    5 min
    You’ll know it’s ready when

    The outer surface is crispy and the roll is firm.

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