Chicken Shawarma (Middle Eastern)

Ingredients

• 454 g (1 lb)chicken breast
• 1 teaspoonAleppo pepper
• 1½ teaspoonsshawarma spices (any brand)
• 80 ml (⅓ cup)olive oil
• 2 tablespoonsyoghurt
• 1 tablespoonmayonnaise
• 1½ teaspoonssalt
• 1 tablespoonfresh garlic (or garlic paste)
• 1 teaspoonpaprika
• ½ teaspoonground ginger
• ½ teaspoongarlic powder
• ½ teaspoonblack pepper
• to tastetortilla (or Shrak bread)
• to tastepickled turnips
• to tasteMiddle Eastern pickled cucumbers

Instructions

1. 1

   Prepare the chicken

   Make slits in the whole chicken breasts.

2. 2

   Mix the marinade

   Put the Aleppo pepper, shawarma spices, olive oil, yoghurt, mayonnaise, salt, minced fresh garlic, paprika, ground ginger, garlic powder and black pepper in a large bowl. Stir until combined, coat the chicken and leave it to marinate in the fridge for at least 6 hours.

3. 3

   Cook the chicken

   Cook the marinated chicken in a covered pan over medium heat until cooked through.

4. 4

   Rest and slice

   Leave the chicken to rest for 5 minutes, then slice each breast thinly.

5. 5

   Fill the wraps

   Spread garlic sauce over a tortilla and place sliced chicken on top.

6. 6

   Add the pickles

   Add more garlic sauce, followed by the diced pickles.

7. 7

   Toast and serve

   Roll up the tortilla like a burrito and press it in a panini press or in a pan on the hob until golden. Serve.

What is chicken shawarma?

Shawarma is a Middle Eastern style of seasoned meat, traditionally cooked on a rotating spit and shaved into portions. This home version uses chicken breast, a spice-rich marinade and a pan instead.

The combination of pickles and garlic sauce gives the wrap a contrast of tangy crunch and creamy savouriness. The long marinating time helps the chicken take on the seasoning before it is cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 34g protein, 2g carbs, 32g fat.

The chicken provides most of the protein, while the olive oil and mayonnaise account for much of the fat. The tortilla contributes most of the carbohydrates; the supplied nutrition figures report only 2 g of carbs per serving, so check your wrap choice and serving size when tracking. Add salad or extra vegetables alongside to round out the plate.

Build flavour in the marinade

Spice blend: Aleppo pepper, shawarma spices, paprika, ginger and black pepper supply the seasoning. Mix them thoroughly with the oil, yoghurt, mayonnaise, salt and garlic so the chicken is coated evenly.

Marinating: The method calls for at least 6 hours in the fridge, so plan this ahead. The stated 35-minute total time does not include that resting time.

Cook the chicken gently

Covered pan: Cooking the chicken covered over medium heat is the method given, and helps it cook through without relying on high heat. Check the thickest part before taking it off the heat.

Resting: Leave the cooked breasts for 5 minutes before slicing. This makes them easier to handle and gives the juices a chance to settle.

Get thin, tender slices

Slice: Cut each rested breast thinly, as directed, so the pieces fit neatly in the wrap. If the chicken is difficult to slice, let it rest a little longer.

Doneness: The method specifies cooking until the chicken is cooked through. Avoid judging only by the browned exterior; check the centre of the thickest piece.

Balance the wrap fillings

Garlic sauce: Spread it over the tortilla first, then add the sliced chicken and another layer of sauce. The recipe mentions garlic sauce in the method but does not give an amount or include it in the ingredient list.

Pickles: Dice the pickled turnips and cucumbers before adding them. Their sharpness and crunch balance the rich marinade and sauce.

Press until golden

Rolling: Fold the sides in and roll the tortilla like a burrito to keep the filling enclosed. Avoid overfilling, which can make the wrap hard to seal.

Toasting: Press the wrap in a panini press or on the hob until golden. Serve it while the outside is crisp and the filling is warm.

What to serve alongside

A crisp salad or extra pickles make an easy accompaniment and add freshness alongside the spiced chicken. For a more substantial meal, serve the wrap with potatoes or rice.

Recipe notes & tips

• Make the marinade ahead so the chicken can rest for at least 6 hours in the fridge.
• Mix the marinade until the spices are evenly distributed before coating the chicken.
• Dice the pickles before you start assembling the wraps.
• Let the chicken rest for the full 5 minutes before slicing.
• Keep the filling centred so the tortilla is easier to roll and seal.
• The method does not provide a garlic sauce quantity, so add it gradually to suit your wrap.

Variations

• Use Shrak bread: Swap the tortilla for Shrak bread as suggested in the recipe.
• Adjust the heat: Use less Aleppo pepper for a milder result.
• Add salad: Tuck fresh salad leaves into the wrap for extra crunch.
• Change the pickles: Use more of either pickled turnips or pickled cucumbers to suit your taste.
• Serve unwrapped: Slice the chicken and serve it with the pickles and bread on the side.

Common mistakes to avoid

• Skipping the marinade: The recipe calls for at least 6 hours, so allow time for it before cooking.
• Cooking uncovered: Keep the pan covered as directed while the chicken cooks.
• Slicing too soon: Rest the chicken for 5 minutes before cutting it thinly.
• Leaving the pickles whole: Dice them so they can be distributed through the wrap.
• Overfilling the tortilla: Use a manageable amount of chicken and pickles so the wrap can close.
• Over-toasting: Press only until the tortilla is golden, rather than leaving it until the filling dries out.

How to store

Refrigerate leftover cooked chicken promptly in a covered container and use within 3 days. Store the chicken separately from the tortillas, pickles and garlic sauce, then reheat the chicken in a pan until hot throughout and assemble the wraps fresh.

Frequently asked questions