Spicy Chicken Shawarma

1. Definition

Spicy Chicken Shawarma is a flavorful marinated chicken wrap served in soft Arabic pita bread (Khobz) with a bold spice profile and tangy sauces. It is characterized by:

Spicy and tangy chicken filling

Juicy pan-grilled chicken strips

Soft, pocket-style pita bread

Balanced heat from chili sauce and spices

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2. History

Shawarma originates from the Levant region (modern-day Lebanon, Syria, Jordan, and Palestine) and gained worldwide popularity as a street food wrap. Unlike traditional vertical rotisserie cooking, modern kitchens often pan-grill or bake the chicken while retaining authentic flavors. The spicy variant is a contemporary twist, catering to those who enjoy a more intense flavor profile.

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3. Component 1 — Pita Bread (Khobz)

Yield: 8–10 breads

Ingredients

.All-Purpose Flour (T55) 550 g 4½ cups
.Instant Yeast 7 g 1 tsp
.Sugar 10 g 1 tbsp
.Salt 8 g 1 tsp
.Olive Oil 30 ml 2 tbsp
.Warm Water 280 ml 1¼ cup approx.

Method

1. Mix flour, yeast, sugar, and salt.

2. Add olive oil and gradually add warm water to form soft dough.

3. Knead for 8–10 minutes until elastic and smooth.

4. Cover and allow to proof for 1–1.5 hours.

5. Divide dough into 8–10 balls (90–100 g each).

6. Roll each ball into 6–7 inch discs.

7. Cook on a hot pan over medium heat without oil until puffed, or bake at 220°C for 2 minutes.

8. Keep breads covered with a cloth to retain softness.
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4. Component 2 — Spicy Chicken Filling

Ingredients:

.Chicken Boneless 500 g 3 cups strips
.Yogurt 100 g ½ cup
.Chili Sauce 30 g 2 tbsp
.Vinegar 15 g 1 tbsp
.Black Pepper 5 g 1 tsp
.Red Chili Powder 10 g 2 tsp
.Salt 5 g 1 tsp
.Ginger Garlic Paste 10 g 2 tsp
.Olive Oil 30 ml 2 tbsp

Method

1. Mix all ingredients and marinate the chicken for at least 1 hour.

2. Cook on medium-high heat for 8–10 minutes until the chicken is fully cooked and tender.

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5. Sauces Used

Hot Sauce: 2 tbsp (30 g per wrap)

Garlic Sauce: 1 tbsp (15 g per wrap)

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6. Assembling (Per Wrap)

.Pita Bread 1 Soft and warm
.Spicy Chicken 120 g (¾ cup) Spread evenly
.Hot Sauce 2 tbsp (30 g) Adjust to taste
.Garlic Sauce 1 tbsp (15 g) Optional
.Onion Slices ¼ cup (25 g) Fresh
.Cabbage ½ cup (40 g) Thinly sliced

Steps:

1. Open the pita bread and spread hot sauce and garlic sauce evenly.

2. Add cooked spicy chicken and layer with onions and cabbage.

3. Roll tightly and lightly grill or toast for 1 minute.

4. Serve immediately with extra sauce on the side if desired.
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7. Storage Guidelines

Cooked Chicken: Store in an airtight container in the fridge for up to 2 days, or freeze up to 1 month.

Pita Bread: Keep at room temperature for 2–3 days (wrapped in cloth), refrigerate up to 1 week, or freeze up to 2 months.

Assembled Shawarma: Best served immediately. Avoid pre-assembling more than 2–3 hours in advance to prevent sogginess.