Chicken Shawarma with Garlic Tahini Sauce

DifficultyIntermediate

Juicy, garlicky, tender, and comes with a flavor bang. This will be your favorite shawarma recipe from now on!

This will be your absolute favorite way to make chicken shawarma from now on. It'll remind you of your favorite street sandwich back home, in case like me, you'll always on the search for a feel of home in your food. The flavor bang and tender & moist chicken, accompanied by the shawarma 'seekh' feel that the cooking method in a loaf pan offers is everything you need in a homemade shawarma.

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Shawarma Marinade
 500 g chicken breasts and/or deboned thighs
 ¼ cup lemon juice
 ¼ cup olive oil
 6 garlic cloves, minced
 2 tsp salt
 1 tsp cumin
 1 tsp sweet paprika
 1 tsp cardammon
 ½ tsp cinnamon
Garlic Tahini Sauce
 ½ cup yogurt
 2 tbsp tahini
 2 tbsp lemon juice
 1 pinch black pepper
 ¼ tsp salt
 1 small garlic glove, minced
1

Slice the chicken into thin strips. You can slice the breasts across their width like escalope.

2

Place all the marinade ingredients in a bowl and mix until well combined.

3

Add the chicken over the marinade and toss them to ensure all pieces are well coated.

4

Layer the chicken strips in a loaf pan and press them down to a straight uniform surface. Cover the loaf pan and chill until ready to cook, at least 1 hour, or leave them overnight. Remove them from the fridge about 15 mins before you're ready to bake.

5

Preheat your oven to 200 degrees Celsius, and bake for around 30-45 mins until the chicken is fully cooked through and have a nice golden color on top. If you have a food thermometer, you want it to reach at least 75 degrees Celsius.

6

Allow your pan to cool down for 10 mins, then drain out that golden liquid sauce into a cup and save it. Flip your chicken shawarma loaf onto a chopping board, and slice it into thin strips. Don't forget to add back the cooking sauce you saved before serving it.

7

For the garlic tahini sauce: mix all of the ingredients together, and slather it all over your sandwich, or drizzle it over your chicken pieces.

 

 
 
 
 
 
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Ingredients

Shawarma Marinade
 500 g chicken breasts and/or deboned thighs
 ¼ cup lemon juice
 ¼ cup olive oil
 6 garlic cloves, minced
 2 tsp salt
 1 tsp cumin
 1 tsp sweet paprika
 1 tsp cardammon
 ½ tsp cinnamon
Garlic Tahini Sauce
 ½ cup yogurt
 2 tbsp tahini
 2 tbsp lemon juice
 1 pinch black pepper
 ¼ tsp salt
 1 small garlic glove, minced

Directions

1

Slice the chicken into thin strips. You can slice the breasts across their width like escalope.

2

Place all the marinade ingredients in a bowl and mix until well combined.

3

Add the chicken over the marinade and toss them to ensure all pieces are well coated.

4

Layer the chicken strips in a loaf pan and press them down to a straight uniform surface. Cover the loaf pan and chill until ready to cook, at least 1 hour, or leave them overnight. Remove them from the fridge about 15 mins before you're ready to bake.

5

Preheat your oven to 200 degrees Celsius, and bake for around 30-45 mins until the chicken is fully cooked through and have a nice golden color on top. If you have a food thermometer, you want it to reach at least 75 degrees Celsius.

6

Allow your pan to cool down for 10 mins, then drain out that golden liquid sauce into a cup and save it. Flip your chicken shawarma loaf onto a chopping board, and slice it into thin strips. Don't forget to add back the cooking sauce you saved before serving it.

7

For the garlic tahini sauce: mix all of the ingredients together, and slather it all over your sandwich, or drizzle it over your chicken pieces.

Chicken Shawarma with Garlic Tahini Sauce
IngredientsDirections