Description
Shawarma is a Levantine Arab meat preparation, where meat is placed on a spit and may be grilled for as long as a day. Shawarma can be served with various toppings and vegetables such as tahini, hummus, amba, or pickled cucumbers. It is mostly wrapped in pita bread. As most of us don’t have a rotating spit at homes, this recipe is cooked on the stovetop. After all, in this fast life who is gonna wait for a whole day?
Ingredients
- 3 tablespoons Greek yogurt
- 3 tablespoons chile sauce
- 2 tablespoons white vinegar
- 2 tablespoons barbeque sauce (such as HP®)
- 1 tablespoon dark soy sauce
- 4 cloves garlic, minced
- ½ teaspoon ground white pepper
- ½ teaspoon ground black pepper
- 1 pinch ground cinnamon
- 1 pound boneless chicken breast, cut into cubes
- ½ cup Greek yogurt
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, chopped
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- ¼ cup cooking oil
- 6 pita bread rounds
- ½ head cabbage, finely shredded
- 1 onion, cut into matchstick-size pieces
- 2 pickled cucumbers, sliced
Instructions
- Combine 3 tablespoons Greek yogurt
- chile sauce
- vinegar
- barbeque sauce
- soy sauce
- minced garlic
- 1/2 teaspoon white pepper
- black pepper
- and cinnamon in a bowl; add chicken. Marinate chicken in the refrigerator for at least 30 minutes.
- Mix 1/2 cup Greek yogurt
- tahini
- lemon juice
- chopped garlic
- 1/2 teaspoon white pepper
- and salt in a bowl until sauce is smooth.
- Heat cooking oil in a skillet or wok over high heat; add chicken. Cook and stir until chicken is no longer pink in the center and juices run clear
- 12 to 15 minutes.
- Toast pita bread on a flat pan or skillet over medium heat until golden
- 1 to 2 minutes per side.
- Spread sauce on pita bread (or make pocket in the pita and spread sauce inside). Layer chicken
- cabbage
- onion
- and pickles over sauce. Fold or wrap sandwiches with aluminum foil or parchment paper.
Prep Time: 30 mins
Cook Time: 16 mins
Total Time: 1 hr 16 mins
Servings: 6