Shawarma Chicken Pita
You’re no stranger to rotisserie. It’s a common sight at the grocery, but it’s always a welcome sight…and smell. You’re drawn to its mouthwatering scent and its methodical, mesmerizing turns along a horizontal skewer. Even though it’s almost always chicken, it’s nearly impossible to resist the temptation of the fragrant fowl.
Now, imagine you’re wandering the bustling streets of Beirut. First you smell it, notes of turmeric, cardamom and cumin mingling with luscious lamb. Mmmm. Then you see it; a familiar image, turned completely on its side. Rotating upright on a vertical rotisserie (wait, you’re allowed to do this?), a succulent slab of juicy meat is thinly shaved by a street vendor. Your senses take over. You. Must. Have. Some.
This is shawarma, one of the world’s preeminent street foods. Tracing its roots back to 19th-century Ottoman Empire, in what is now Turkey, the shawarma technique involves stacking seasoned and marinated meat on a vertical rotisserie or spit and cutting off thin slices from the roasting outer layer. This method bucks the tradition of the horizontal spit, which has been mankind’s go-to preparation of meat since early civilization. Sometimes innovation takes a few thousand years.
A Middle Eastern Mix
Shawarma isn’t defined by one meat as, say, our is uniquely tied to pork. Instead, it’s commonly served in lamb, mutton, veal, beef, chicken or turkey varieties. The collection of spices is a flavorful combination that transports your tastebuds to the Middle East. RawSpiceBar’s Shawarma Spice Blend brings together turmeric, coriander seeds, cumin seeds, fenugreek seeds, cassia, green cardamom, black peppercorns and red chiles to replicate the region’s authentic flavors.
Street Eats
The shawarma method takes on a different moniker in different parts of the world. In Turkey, the technique’s birthplace, it’s referred to as döner kebab. In Greece, it’s the gyro. In Mexico, it’s known as al pastor. Shawarma is the prominent classification in the Middle East, however its preparation and accompaniments can vary by country. In Israel, for example, most shawarma is made with dark meat turkey and is served with tahini, hummus and pickled mango slices.
Nowadays, shawarma is a wildly popular Arabic street food that can be found in countless corners of the globe. There are a few ways to serve it, but our failproof favorite is wrapped up in pita, a leavened flatbread common in the Mediterranean and Middle East.
You probably can’t take to the streets and start slinging out shawarma—if you can, more power to you— but using our Shawarma Spice Blend in this recipe is the next best place to start.
Serves: 4
Prep time: 10 minutes + 2 hours marinating
Cook time: 15 minutes
Ingredients
Chicken
1 ounce RawSpiceBar Shawarma spice blend
3 tbsp extra-virgin olive oil
1 lemon, juiced
2 lbs boneless skinless chicken thighs
½ red onion, sliced thinly
Shawarma Sauce
5 oz plain Greek yogurt
2 garlic cloves, minced
2 tbsp tahini
½ lemon, juiced
½ tsp salt, to taste
pepper to taste
Serving
4 pitas or flatbreads
2 cups chopped romaine
1 medium tomato, diced
1 medium cucumber, diced
Salt and pepper to taste
Directions
- In an airtight container, combine the shawarma spices, olive oil, lemon juice and a half tsp salt. Add the chicken and onion, toss to coat, cover/seal and refrigerate for at least 2 hours and up to overnight.
- Meanwhile, make the sauce in a small bowl by combining the yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper as necessary. Cover and refrigerate until ready to use.
- After marinating, heat a large skillet over medium-high. Add the chicken and onions (discarding excess marinade), and cook for 3-4 minutes per side, until cooked through. The chicken is done when it reaches 165°F on an instant-read thermometer. Reduce the heat as necessary to avoid burning. Remove the chicken from the skillet and slice it into strips.
- Warm the pitas in the microwave or toaster if you like. To serve, top the pitas with lettuce, chicken, tomatoes, and cucumbers. Drizzle with sauce.
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Great build Margaret! We changed the recipe to reflect this.
No need to tell folks to use single use plastic bag! Marinating works just as well in a covered glass bowl.
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