BBQ Chicken Shawarma

1. Definition

BBQ Chicken Shawarma is a smoky, flavorful wrap featuring marinated chicken with barbecue sauce, served inside soft Arabic pita bread. It is characterized by:

Smoky, tangy barbecue chicken

Tender and juicy grilled strips

Soft, pocket-style bread

Slightly sweet and smoky flavor profile

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2. Brief History

Shawarma has its origins in the Levant region but barbecue-flavored variants are a modern adaptation, inspired by global BBQ trends. This version blends traditional marination techniques with smoky, tangy sauces.

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3. Component 1 — Pita Bread (Khobz) Recipe

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.
Cover and proof 1–1.5 hours.

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

5.Roll each ball into 6–7 inch discs.
Cook on hot pan (medium heat) without oil until puffed, or bake at 220°C for 2 minutes.

6.Keep breads covered with a cloth.

4. Component 2 — BBQ Chicken Filling

Ingredients:

.Chicken Boneless 500 g 3 cups strips
.Yogurt 100 g ½ cup
.Barbecue Sauce 45 g 3 tbsp
.Red Chili Powder 5 g 1 tsp
.Salt 2.5 g ½ tsp
.Ginger Garlic Paste 5 g 1 tsp
.Saffron / Food Coloring (optional) A pinch –
.Olive Oil 30 ml 2 tbsp

Method:

1. Mix all ingredients and marinate 1–2 hours.

2. Cook on medium-high heat for 8–10 minutes until tender.

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5. Sauces Used

Garlic Sauce – 2 tbsp per wrap

Optional: Hot Sauce – 1 tbsp per wrap

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6. Assembling (Per Wrap)

Component Quantity Notes

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

Steps:

1. Open the pita bread and spread sauces.

2. Add BBQ chicken, onion, and cabbage.

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

4. Serve immediately.
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7. Storage Guidelines

Cooked Chicken: Fridge 2 days, freeze 1 month.

Pita Bread: Room temperature 2–3 days, fridge 1 week, freeze 2 months.

Assembled Shawarma: Best served fresh; avoid pre-assembling more than 2–3 hours.