Arabic Chicken Shawarma Sandwich Recipe

Chicken breast: Sliced into thin strips, this is the main protein of the dish.

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

Ground cumin: Adds a warm, earthy flavor to the chicken.

Ground coriander: Provides a citrusy, slightly sweet note.

Paprika: Gives a mild, smoky flavor and a touch of color.

Garlic powder: Adds a concentrated garlic flavor to the marinade.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and depth.

Pita bread: The vessel for the sandwich, warm and soft.

Yogurt: Forms the base of the creamy sauce.

Lemon juice: Adds brightness and acidity to the sauce.

Garlic: Fresh and minced, it enhances the sauce's flavor.

Tahini: A sesame seed paste that adds nuttiness to the sauce.

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

When marinating the chicken, ensure that each strip is evenly coated with the spice mixture. This can be achieved by using your hands to massage the marinade into the chicken, ensuring that the flavors penetrate deeply. For an even more flavorful result, consider marinating the chicken overnight in the refrigerator.

• Chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for shawarma.

• Olive oil - Substitute with vegetable oil: Vegetable oil can be used as it has a neutral flavor and similar cooking properties.

• Ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor, though slightly milder, and can mimic the taste of cumin.

• Ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor that can replace coriander in the spice mix.

• Paprika - Substitute with chili powder: Chili powder can add a similar color and a bit more heat, making it a good substitute for paprika.

• Garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will be slightly different in taste.

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

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

• Pita bread - Substitute with tortilla wraps: Tortilla wraps can hold the filling similarly and provide a different but enjoyable texture.

• Yogurt - Substitute with sour cream: Sour cream has a similar consistency and tanginess, making it a good alternative for yogurt in the sauce.

• Lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a suitable substitute for lemon juice.

• Garlic - Substitute with shallots: Shallots can provide a milder but still aromatic flavor, suitable for the sauce.

• Tahini - Substitute with peanut butter: Peanut butter can mimic the creamy texture and nutty flavor, though it will add a different but pleasant taste.

• Tomatoes - Substitute with red bell peppers: Red bell peppers provide a similar sweetness and crunch, making them a good alternative to tomatoes.

• Cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a suitable replacement for cucumbers.

• Onions - Substitute with leeks: Leeks can provide a similar but milder onion flavor, suitable for the mixed vegetables.

• Refrigerating Leftovers:

  • Allow the cooked chicken to cool completely before storing.
  • Place the chicken in an airtight container. Ensure it’s sealed properly to maintain freshness.
  • Store the chicken in the refrigerator for up to 3-4 days.
  • Keep the yogurt sauce in a separate airtight container in the refrigerator for up to 3 days.
  • Store the pita bread in a zip-lock bag or wrap it in aluminum foil to keep it soft and fresh for up to 2 days.

• Freezing the Chicken:

  • After cooling, portion the chicken into meal-sized servings.
  • Wrap each portion tightly in plastic wrap or aluminum foil.
  • Place the wrapped portions in a freezer-safe bag or container. Label with the date.
  • Freeze for up to 2 months for optimal flavor and texture.

• Freezing the Pita Bread:

  • Wrap each pita bread individually in plastic wrap.
  • Place the wrapped pita bread in a freezer-safe bag. Remove as much air as possible before sealing.
  • Freeze for up to 3 months.

• Reheating the Chicken:

  • Thaw frozen chicken in the refrigerator overnight.
  • Reheat in a skillet over medium heat until warmed through, about 5-7 minutes.
  • Alternatively, microwave on medium power in 1-minute intervals until heated.

• Reheating the Pita Bread:

  • Thaw frozen pita bread at room temperature for about 1 hour.
  • Warm in a preheated oven at 350°F (175°C) for 5-7 minutes or until soft.
  • Alternatively, heat in a skillet over medium heat for 1-2 minutes per side.

• Assembling After Storage:

  • Spread the yogurt sauce on the warmed pita bread.
  • Add reheated chicken and top with fresh mixed vegetables.
  • Enjoy your shawarma as if freshly made!

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the shawarma sandwiches in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until the chicken is warmed through. This method helps maintain the texture of the pita bread and keeps the vegetables crisp.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the shawarma sandwiches in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the chicken is thoroughly warmed. This method gives a nice, slightly crispy edge to the pita bread.

• Microwave Method: Place the shawarma sandwiches on a microwave-safe plate. Cover them with a damp paper towel to keep the pita bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may slightly soften the pita bread.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the shawarma sandwiches in the air fryer basket, making sure they are not overcrowded. Heat for about 5-7 minutes, or until the chicken is hot and the pita bread is slightly crispy. This method is great for retaining the texture of the pita bread.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the shawarma sandwiches in aluminum foil and place them on the toaster oven rack. Heat for about 10-12 minutes, or until the chicken is warmed through. This method is convenient and maintains the integrity of the pita bread and vegetables.

• Mixing bowl: A large bowl used to combine the chicken strips with the spices and olive oil for marination.

• Grill pan: A pan with raised ridges used to cook the marinated chicken, giving it a grilled texture and flavor.

• Small bowl: A smaller bowl used to mix the yogurt, lemon juice, minced garlic, and tahini to make the sauce.

• Knife: A sharp tool used to slice the chicken breast into thin strips and to mince the garlic.

• Cutting board: A flat surface used to safely cut and prepare the chicken and vegetables.

• Tongs: A utensil used to turn and handle the chicken strips while cooking on the grill pan.

• Measuring spoons: Spoons used to measure out the spices, olive oil, lemon juice, and tahini accurately.

• Spatula: A flat tool used to spread the sauce on the pita bread.

• Serving platter: A large plate or tray used to assemble and serve the shawarma sandwiches.

• Pan: An alternative to the grill pan for warming the pita bread.

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

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

Batch cook: Grill extra chicken and store it for quick assembly of future shawarma sandwiches.

Use a food processor: Mince the garlic and mix the sauce ingredients quickly using a food processor.

Warm pita in bulk: Heat all pita bread at once in the oven instead of individually on the grill.