Chicken Shawarma

Ingredients

• 9 filet Chicken breast fillets (boneless, skinless, cut into medium pieces)
• 1 oignon Medium onion (peeled and thinly sliced)
• 2 cuillères à soupe Plain Greek yogurt (or any thick plain yogurt)
• 125 ml Vegetable oil (or olive oil) (about ½ cup)
• 0.5 cuillère à soupe All‑purpose chicken spice blend (prepared or store‑bought)
• 0.5 cuillère à café White pepper (freshly ground if possible)
• 0.5 cuillère à soupe Ground anise (or ground anise seeds)
• 0.5 cuillère à soupe Ground coriander (or fresh chopped coriander added after cooking)
• 0.5 cuillère à soupe Ground chili (adjust to taste)
• 1 cuillère à café Curry powder (mild)
• 0.5 cuillère à soupe Smoked paprika (for the chicken, plus 1 teaspoon for the salad)
• 0.5 cuillère à soupe Salt (plus an extra 1 teaspoon for the salad)
• 200 g Salad mix (grated carrots, red cabbage) (ready‑made or homemade)
• 2 cuillères à soupe Hamburger sauce (or cocktail sauce, mayo+ketchup) (to taste)
• 6 pièce Pita bread or wrap (preferably soft)

Instructions

1. Cut the chicken

   Cut the 9 chicken breast fillets into medium‑sized pieces.

   Time: PT5M

2. Prepare the marinade

   In a large bowl, add the cut chicken, the thinly sliced onion, 2 tablespoons of plain Greek yogurt, 125 ml oil, the all‑purpose chicken spice blend, white pepper, anise, coriander, chili, curry, smoked paprika and salt. Mix well until each piece is coated.

   Time: PT5M

3. Marinate (optional)

   Cover the bowl and let it marinate in the refrigerator for 1 to 2 hours for more flavor. You can also cook immediately.

   Time: PT0M

4. Cook the chicken

   Heat the wok or large pan over medium heat without adding extra oil (the chicken is already oiled). Sauté the pieces for 15 to 20 minutes, stirring regularly until they are nicely browned and cooked through.

   Time: PT18M

   Temperature: medium heat

5. Final seasoning

   Sprinkle an extra teaspoon of chicken seasoning and, if desired, a little salt. Mix and cook for another 2 to 3 minutes.

   Time: PT3M

   Temperature: medium heat

6. Prepare the salad

   In a bowl, combine the salad mix (carrots, red cabbage) with 2 tablespoons of hamburger sauce, 1 teaspoon of chicken seasoning, 1 teaspoon of smoked paprika and 1 teaspoon of salt. Stir well.

   Time: PT5M

7. Assemble the shawarmas

   On each pita, spread a thin layer of hamburger sauce, add a portion of cooked chicken, then generously top with seasoned salad. Roll tightly, folding the edges.

   Time: PT5M

8. Grill the shawarmas

   Heat a clean pan over medium‑high heat. Place the folded shawarmas and brown them for 1 to 2 minutes on each side until the bread is lightly crisp.

   Time: PT3M

   Temperature: medium‑high heat

9. Serve or keep warm

   Wrap the shawarmas in aluminum foil to keep them warm or serve immediately.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken breast fillets: turkey
• Instead of Medium onion: shallot
• Instead of Plain Greek yogurt: plain yogurt
• Instead of Vegetable oil (or olive oil): sunflower oil, canola oil
• Instead of All‑purpose chicken spice blend: paprika + cumin + coriander
• Instead of White pepper: black pepper
• Instead of Ground anise: ground fennel
• Instead of Ground coriander: cumin
• Instead of Ground chili: hot paprika
• Instead of Curry powder: garam masala
• Instead of Smoked paprika: sweet paprika
• Instead of Salt: sea salt
• Instead of Salad mix (grated carrots, red cabbage): mixed green salad
• Instead of Hamburger sauce (or cocktail sauce, mayo+ketchup): mayonnaise, tzatziki sauce
• Instead of Pita bread or wrap: wheat tortilla

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Measuring glass (ml)
• Wok or large pan
• Spatula or wooden spoon
• Aluminum foil (optional)
• Plate or serving dish
• Grill or grill pan (optional)

Critical Steps — Do Not Skip

• Cut the chicken into uniformly sized pieces
• Mix the chicken with yogurt and spices for good coating
• Cook the chicken until nicely browned without overcooking
• Grill the shawarmas just before serving for a crisp bread

Chef Tips from the Video

• Use a very hot wok to sear the chicken quickly and retain its juices
• Sprinkle a little sumac on the salad for a citrus note
• Serve with freshly squeezed lemon to brighten the flavors

Troubleshooting

Storage

Refrigerator: Cooked chicken keeps for 3 days in the fridge in an airtight container. The salad lasts 2 days.

Freezer: You can freeze the cooked chicken (without sauce) for up to 2 months. Thaw in the fridge before use.

Room temperature: Assembled shawarmas can be kept at most 2 hours at room temperature.

Make-Ahead Tips

• Marinate the chicken the night before for deeper flavor
• Prepare the salad and sauce the day before and store separately
• Cook the chicken ahead of time and reheat quickly before assembling