To make homemade chicken shawarma with the same flavor as restaurant-style rotisserie shawarma, the secret is in the marinade and slicing the chicken into very thin strips.
Ingredients (for 500 g chicken breast)
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500 g chicken breast fillets, sliced into very thin strips
Marinade:
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3 tablespoons plain yogurt (for extra tenderness)
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2 tablespoons vinegar
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Juice of 1 large lemon
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3 tablespoons oil
AMS Spices:
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1 teaspoon each of:
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Salt
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Black pepper
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Paprika
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Garlic powder
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Onion powder
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AMS Shawarma Spice Mix or Seven Spice Blend
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A pinch of cinnamon
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A pinch of ground ginger
Vegetables:
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1 onion, sliced into wedges
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1 tomato, flesh only without seeds, diced
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Mixed bell peppers, sliced
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Chopped parsley
Preparation Method
Marinating:
Mix the yogurt, vinegar, lemon juice, oil, and spices well. Add the chicken strips and marinate in the refrigerator for at least 2 hours, preferably overnight.
Searing:
Heat a large skillet or grill pan over high heat with 2 tablespoons of oil. Spread the chicken in the pan without stirring at first so it develops a golden color without releasing too much liquid.
Cooking:
Once the chicken is browned, stir and continue cooking until fully done, the liquid has evaporated, and the chicken is lightly caramelized.
Adding the Vegetables:
Add the onion and bell peppers and cook for 2 minutes, just until slightly softened while still keeping a bit of crunch.
Final Touch:
Turn off the heat and add the tomato and chopped parsley so they stay fresh and vibrant.
For Serving Shawarma Sandwiches
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Use Syrian flatbread or Kaiser rolls
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Spread the bread with garlic sauce
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Add the chicken shawarma and sliced pickles
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Roll the sandwich and toast it lightly in a pan brushed with a little oil until crisp
Tip:
If you like a smoky charcoal flavor, light a small piece of charcoal and place it in a piece of foil inside the pan after the shawarma is cooked. Cover the pan for 2 minutes to infuse the shawarma with a grilled aroma.