Chicken Shawarma

Sizzling and juicy, shawarma comes wrapped in khubz (Arabic bread).

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the marinade

10 cloves garlic, chopped
2 lemons, juiced
6 tbsps olive oil
2 tsps curry powder
1 tsp salt
2 tsps ground pepper
5 drops yellow food colouring, optional

For the chicken

900g boneless skinless chicken breasts
4 pieces pita bread
1 tomato, chopped
Shawarma sauce, recipe follows
For shawarma sauce:
3 cloves garlic
240ml store-bought tahini
700ml water
120ml lemon juice
1) To make the marinade, in a medium bowl, whisk together the garlic, lemon juice and oil. Add curry powder, salt, pepper and food colouring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.

2) Preheat a barbecue to medium heat. Remove chicken from marinade. Barbecue chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and shawarma sauce.

3) For the shawarma sauce, add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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