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Chicken Shawarma with Garlic Tahini Sauce

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

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

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.

Nutrition Facts

Servings 0