Classic Chicken Shawarma

1. Definition

Classic Chicken Shawarma is a marinated, pan-grilled chicken wrap served in soft Arabic bread (Pita/Khobz) with garlic and yogurt-based sauces. It is a flavorful wrap known for its tender chicken, balanced spices, and soft pocket-style bread.

Key Features:

Balanced spice profile

Tangy yogurt marinade

Juicy, tender chicken

Soft, pocket-style pita bread

Popular street food wrap

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2. History

Shawarma originates from the Levant region, including modern-day Lebanon, Syria, Jordan, and Palestine. Traditionally cooked on a vertical rotisserie, shawarma became globally popular as a street food wrap. Modern kitchens often adapt the cooking method using pans, grills, or ovens while keeping authentic flavors intact.

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Recepie

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 in a large bowl.

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

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

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

5. Divide the 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 the breads covered with a cloth to retain softness.

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4. Component 2 — Classic Chicken Filling

Ingredients

.Chicken Boneless (strips) 500 g 3 cups
.Yoghurt 100 g ½ cup
.Lemon Juice 30 g 2 tbsp
.Garlic Paste 15 g 1 tbsp
.Ginger Paste 15 g 1 tbsp
.Salt 5 g 1 tsp
.Red Chili Powder 5 g 1 tsp
.Turmeric Powder 1 g ¼ tsp
.Garam Masala 2 g ½ tsp
.Olive Oil 30 ml 2 tbsp

Method

1. Mix all ingredients thoroughly and marinate the chicken for 1–2 hours (overnight preferred).

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

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5. Sauces

Garlic Sauce (Toum): 2 tbsp (30 g per wrap)

Yogurt Sauce: 2 tbsp (30 g per wrap)

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6. Assembling (Per Wrap)

.Pita Bread 1 Soft, warm
.Cooked Chicken 120 g (¾ cup)
Spread evenly
.Garlic Sauce 2 tbsp Spread over bread
.Yogurt Sauce 2 tbsp Spread over bread
.Sliced Cabbage ½ cup (40 g)
.Fresh Sliced Cucumber ¼ cup (30 g) Optional
.Pickles 2 tbsp Optional

Steps:

1. Open the pita bread and spread the sauces evenly.

2. Add cooked chicken and layer vegetables on top.

3. Roll the pita tightly and lightly toast for 1 minute.

4. Serve hot 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), in the fridge up to 1 week, or freeze up to 2 months.

Assembled Shawarma: Best served immediately. Pre-assemble only 2–3 hours in advance.