Chicken Shwarma
This easy chicken shawarma recipe is so very tasty. Marinated chicken is broiled or grilled to tender perfection and wrapped in a soft flatbread. Toppings include a delicious carrot-cabbage slaw and lightly flavored garlic sauce.
Ingredients
Chicken/Marinade:
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 clove garlic minced
- ¾ teaspoon coarse salt
- ¼ teaspoon black pepper
- ½ teaspoon cardamom
- ½ teaspoon allspice
Carrot-Cabbage Slaw:
- 5-6 cups thinly sliced red or green cabbage about 1 small head
- 2 large carrots cut into matchsticks
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon coarse salt
- pinch of black pepper
Garlic Sauce:
- ½ cup mayonnaise see note
- 2 cloves garlic minced
For Serving:
- 4-6 flatbread or Naan see note
Instructions
Marinating the Chicken:
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For thicker cuts, slice chicken in half through the thickness so that it is less than ¾-inch. In a small bowl, combine the lemon juice, oil, garlic, salt, pepper, cardamom, and allspice and whisk together. Place chicken in a gallon-sized ziploc bag. Pour marinade over and rub into the chicken to coat each piece. Refrigerate for at least 8 hours or up to 24 hours.
For the Carrot-Cabbage Slaw:
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Place the sliced cabbage and carrots in a large bowl. Whisk together the olive oil, lemon juice, salt and pepper. Pour over the cabbage and toss until combined. Refrigerate until ready to serve (see note).
For the Garlic Sauce:
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Combine mayonnaise and minced garlic in a small bowl and mix well.
Cooking the Chicken:
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Preheat broiler to high, making sure oven rack is 4-5 inches away from the heating element. Line a half-sheet baking sheet with foil and spray with cooking spray.
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Place the marinated chicken on prepared baking sheet and broil for 4-5 minutes on each side or until an instant-read thermometer registers 165 degrees in the thickest part of the chicken (see note). Let chicken rest a few minutes before slicing into thin slices.
Assembling the Shawarma:
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Take a flat bread and spread a generous layer of garlic sauce, add the carrot-cabbage slaw and top with the cooked chicken.
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Shawarma can be eaten toasted or untoasted (see note). To toast, roll the shawarma like a burrito tucking in the ends. Place on a panini press and toast 3-5 minutes until golden brown.
Recipe Notes
1. I have only ever used this homemade mayonnaise for this recipe, but I expect it would work with any mayonnaise just fine.
2. The carrot-cabbage slaw can be made and refrigerated several hours in advance. The garlic sauce can be made and refrigerated several days in advance.
3. The chicken can also be cooked over an outdoor grill over medium or medium-high for 4-5 minutes per side.
4. My preferred way to eat a shawarma is toasted with a panini press. If you don't have a panini press you can also toast it in a non-stick pan over the stove for 3-5 minutes per side.
5. This quick naan bread works great in this recipe.