Arabic Chicken Shawarma Sandwich Recipe

Chicken thighs: Boneless, skinless pieces of chicken that are juicy and flavorful when cooked.

Olive oil: Used to marinate the chicken and add a rich, fruity flavor.

Ground cumin: Adds a warm, earthy taste to the marinade.

Ground coriander: Provides a citrusy, slightly sweet flavor.

Paprika: Adds a mild, sweet pepper flavor and a vibrant red color.

Ground turmeric: Gives the chicken a beautiful yellow hue and a slightly bitter, earthy taste.

Garlic powder: Adds a concentrated garlic flavor to the marinade.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a subtle heat and depth of flavor.

Pita bread: Soft, round flatbread that holds the shawarma fillings.

Yogurt: Forms the base of the creamy sauce.

Lemon juice: Adds a tangy brightness to the sauce.

Garlic: Freshly minced to add a sharp, pungent flavor to the sauce.

Tahini: A sesame seed paste that adds a nutty, creamy element to the sauce.

Lettuce: Adds a fresh, crisp texture to the sandwich.

Tomatoes: Juicy and slightly acidic, balancing the flavors.

Cucumbers: Adds a refreshing crunch to the sandwich.

Mixed vegetables: A combination of sliced vegetables to add variety and texture.

To achieve the most flavorful chicken for your shawarma, ensure you marinate the chicken thighs for at least 30 minutes, but preferably overnight. This allows the spices to penetrate deeply, resulting in a more aromatic and tender meat. Additionally, when cooking on a grill pan, avoid overcrowding to ensure even cooking and a nice char on each piece.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a slightly different texture but still work well in shawarma.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and can be used for cooking the chicken without altering the taste significantly.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile and can be used as a replacement for cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds have a sweet and slightly licorice-like flavor that can mimic the citrusy notes of coriander.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but can still provide the smoky undertones similar to paprika.

• ground turmeric - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive and potent.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic will provide a more robust and aromatic flavor compared to garlic powder.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture to the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• pita bread - Substitute with naan bread: Naan bread is slightly thicker and softer but can still hold the shawarma filling well.

• yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a good alternative for yogurt in the sauce.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor to lemon juice.

• minced garlic - Substitute with garlic paste: Garlic paste can be used as a convenient alternative to minced garlic, offering the same flavor.

• tahini - Substitute with peanut butter: Peanut butter has a similar creamy texture and nutty flavor, though it will add a slightly different taste.

• lettuce, tomatoes, cucumbers, sliced mixed vegetables - Substitute with coleslaw mix: Coleslaw mix provides a crunchy texture and can add a refreshing contrast to the shawarma filling.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the pita bread soggy.

• For short-term storage, place the chicken in an airtight container and refrigerate. It will stay fresh for up to 3 days.

• If you plan to store the chicken for longer, consider freezing it. Place the cooled chicken in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.

• To store the sauce, transfer it to a small airtight container and refrigerate. The yogurt-based sauce will remain fresh for up to 5 days.

• For the vegetables, it's best to store them separately in the refrigerator. Place the sliced lettuce, tomatoes, and cucumbers in a container lined with a paper towel to absorb excess moisture. They will stay crisp for up to 3 days.

• When ready to assemble the sandwiches, reheat the chicken in a skillet over medium heat until warmed through. Avoid microwaving as it can make the chicken rubbery.

• If you have frozen the chicken, thaw it in the refrigerator overnight before reheating.

• To keep the pita bread fresh, store it in a bread box or a sealed plastic bag at room temperature. If you need to store it for longer, freeze the pita bread in a freezer-safe bag. It can be frozen for up to 2 months. Thaw at room temperature or warm in the oven before use.

• Assemble the sandwiches just before serving to maintain the texture and freshness of all ingredients.

• Preheat your oven to 350°F (175°C). Wrap the chicken shawarma in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the chicken shawarma on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a crispy texture, reheat the chicken shawarma in a skillet. Add a small amount of olive oil to the pan and heat over medium heat. Place the shawarma in the skillet and cook for 3-5 minutes, flipping occasionally until heated through.

• To reheat the pita bread, wrap it in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can warm it in a dry skillet over medium heat for about 1 minute on each side.

• For the sauce, it's best to serve it cold. However, if you prefer it warm, gently heat it in a small saucepan over low heat, stirring frequently until just warmed. Be careful not to overheat as it may separate.

• Mixing bowl: Used to combine the olive oil, spices, and chicken thighs for marination.

• Grill pan: Essential for cooking the marinated chicken thighs to perfection.

• Tongs: Handy for flipping the chicken thighs on the grill pan.

• Small bowl: Ideal for mixing the yogurt, lemon juice, minced garlic, and tahini to make the sauce.

• Knife: Necessary for slicing the cooked chicken and the mixed vegetables.

• Cutting board: Provides a safe surface for slicing the chicken and vegetables.

• Measuring spoons: Ensures accurate measurement of spices, olive oil, lemon juice, and tahini.

• Spatula: Useful for spreading the sauce on the pita bread.

• Serving plate: For assembling and serving the shawarma sandwiches.

Marinate in advance: Prepare the chicken and marinade the night before to save time on the day of cooking.

Pre-chop vegetables: Slice the lettuce, tomatoes, and cucumbers ahead of time and store them in the fridge.

Use a food processor: Mince the garlic quickly using a food processor instead of doing it by hand.

Batch cook chicken: Grill extra chicken and store it for quick assembly of future meals.

Ready-made pita: Use store-bought pita bread to cut down on preparation time.