Herb Chicken Shawarma

1. Definition

Herb Chicken Shawarma is a fresh and aromatic wrap featuring marinated chicken with a blend of herbs, served inside soft Arabic pita bread. It is characterized by:

Fragrant herb-marinated chicken

Juicy, tender pan-grilled chicken strips

Soft pita bread (Khobz)

Light and refreshing flavor profile

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2. History

Shawarma originates from the Levant region and became globally popular as a street food wrap. Herb-flavored variants are a modern adaptation designed to add freshness and aromatic notes to the traditional recipe.

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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.

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 proof 1–1.5 hours.

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

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

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

8. Keep breads covered with a cloth.

4. Component 2 — Herb Chicken Filling

Ingredients:

.Chicken Boneless 500 g 3 cups strips
.Yogurt 100 g ½ cup
.Fresh Coriander (chopped) 30 g 2 tbsp
.Fresh Mint (chopped) 15 g 1 tbsp
.Lemon Juice 30 g 2 tbsp
.Oregano (dried) 5 g 1 tsp
.Thyme (dried) 5 g 1 tsp
.Ginger Garlic Paste 5 g 1 tsp
.Salt & Pepper To taste –
.Olive Oil 30 ml 2 tbsp

Method:

1. Mix all ingredients and marinate for 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

Yogurt Sauce – 2 tbsp per wrap

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6. Assembling (Per Wrap)

Component Quantity Notes

.Pita Bread 1 Soft and warm
.Herb Chicken 120 g (¾ cup) Spread evenly
.Garlic Sauce 2 tbsp (30 g) Optional
.yoghurt 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 garlic and yogurt sauces evenly.

2. Add cooked herb chicken, onion slices, and cabbage.

3. Roll tightly and lightly grill for 1 minute.

4. Serve immediately.
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7. Storage Guidelines

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

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

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