Arabic Chicken Shawarma Sandwich Recipe

Chicken thighs: Boneless and skinless, these are the main protein for the shawarma, providing tenderness and flavor.

Olive oil: Used in the marinade to help coat the chicken and add richness.

Lemon juice: Freshly squeezed to add acidity and brightness to the marinade.

Garlic: Minced cloves that infuse the chicken with a robust, savory flavor.

Ground cumin: A warm, earthy spice that is essential for authentic shawarma flavor.

Ground coriander: Adds a citrusy and slightly sweet note to the marinade.

Paprika: Provides a mild, smoky flavor and a vibrant color to the chicken.

Ground turmeric: Adds a warm, slightly bitter flavor and a golden color to the dish.

Salt: Enhances all the flavors in the marinade and the chicken.

Black pepper: Freshly ground to add a bit of heat and complexity.

Pita bread: Soft, round flatbread that holds the chicken and vegetables together.

Yogurt: Creamy and tangy, used as a sauce to complement the grilled chicken.

Mixed vegetables: Sliced tomatoes, cucumbers, and onions add freshness and crunch to the sandwich.

When marinating the chicken thighs, ensure they are evenly coated by using your hands to massage the marinade into the meat. This helps the flavors penetrate deeper, resulting in a more flavorful shawarma. Additionally, if you have the time, marinate the chicken overnight in the fridge to allow the spices to fully infuse.

• 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 shawarma.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties, making it a suitable alternative.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, which will help tenderize the chicken and add brightness to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile, making them a good alternative to cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds have a sweet and slightly peppery flavor that can mimic the taste of coriander.

• paprika - Substitute with smoked paprika: Smoked paprika will add a deeper, smoky flavor to the dish, enhancing the overall taste.

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

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami, enhancing the overall flavor profile.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• pita bread - Substitute with naan bread: Naan bread is slightly thicker and softer but can still hold the fillings well.

• yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a good alternative to yogurt.

• sliced (tomatoes, cucumbers, onions) mixed vegetables - Substitute with sliced bell peppers and lettuce: Bell peppers and lettuce can add a fresh crunch and vibrant color to the sandwich.

• Allow the chicken to cool completely before storing. This helps to prevent condensation, which can make the pita bread soggy.

• For short-term storage, place the sliced chicken in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

• If you plan to store the chicken for a longer period, consider freezing it. Place the cooled, sliced chicken in a freezer-safe bag or container. It can be frozen for up to 2 months.

• To freeze the entire shawarma sandwich, wrap each assembled sandwich tightly in aluminum foil or plastic wrap. Then, place the wrapped sandwiches in a freezer-safe bag or container.

• When ready to eat, thaw the chicken or sandwich in the refrigerator overnight. This ensures even thawing and maintains the texture of the pita bread.

• Reheat the chicken in a skillet over medium heat until warmed through. Alternatively, you can use a microwave, but be cautious not to overheat, as this can dry out the chicken.

• If reheating the entire sandwich, unwrap it and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the pita bread is warm and slightly crispy.

• For a fresh touch, add new vegetables like tomatoes, cucumbers, and onions just before serving. This keeps the vegetables crisp and flavorful.

• Store any leftover yogurt separately in an airtight container in the refrigerator. It will stay fresh for up to a week.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the chicken shawarma in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the juicy texture of the chicken and keeps the pita bread soft.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken shawarma in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method ensures the chicken remains tender and the pita bread gets a slight crisp.

• Microwave Method: Place the chicken shawarma on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method but may slightly alter the texture of the pita bread.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Wrap the chicken shawarma in aluminum foil and place it in the air fryer basket. Heat for about 5-7 minutes. This method gives a nice crisp to the pita bread while keeping the chicken juicy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken shawarma on a baking tray and cover with aluminum foil. Heat for about 10 minutes, or until warmed through. This method is convenient and effective for small portions.

• Steaming Method: Place the chicken shawarma in a steamer basket over boiling water. Cover and steam for about 5-7 minutes. This method helps retain moisture in the chicken and keeps the pita bread soft and pliable.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the chicken thighs evenly.

• Grill: Used to cook the marinated chicken thighs to perfection, giving them a smoky flavor.

• Tongs: Essential for flipping the chicken thighs on the grill and handling the pita bread without burning yourself.

• Knife: Used to slice the grilled chicken thighs into thin strips for the sandwich.

• Cutting board: Provides a safe surface for slicing the grilled chicken and preparing the mixed vegetables.

• Measuring spoons: Ensures accurate measurement of spices and other marinade ingredients.

• Garlic press: Makes mincing garlic quick and easy, ensuring it’s finely chopped for the marinade.

• Basting brush: Useful for applying any leftover marinade to the chicken while it’s grilling.

• Serving spoon: Helps in adding a dollop of yogurt to the assembled sandwiches.

• Plate: Used for resting the grilled chicken before slicing and for serving the assembled sandwiches.

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

Pre-slice vegetables: Slice the tomatoes, cucumbers, and onions ahead of time and store them in the fridge.

Use a grill pan: If you don't have a grill, a grill pan can cook the chicken quickly and efficiently.

Warm pita in batches: Warm multiple pita bread at once on the grill to save time.

Assemble ahead: Lay out all ingredients so you can quickly assemble the sandwiches when the chicken is ready.