ChefBookDinner · Egyptian
Shawarma
A flavorful Egyptian-style chicken shawarma marinated in a blend of warm spices, grilled to perfection, and served with a cool yogurt sauce in pita bread.
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- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 6
- Level
- Medium
Method
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Combine the marinade ingredients in a large ziplock bag (or bowl).
Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, close the bag then massage to disperse the rub all over each chicken piece.
Marinate overnight or up to 24 hours.
Combine the Yoghurt Sauce ingredients (yogurt, garlic, cumin, splash of lemon juice) in a bowl and mix. Cover and put in the fridge until required.
Heat grill, BBQ, or a large heavy-based pan on medium-high heat. You should not need to oil it because the marinade contains oil.
Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes.
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
Slice the chicken and pile onto a platter alongside flatbreads, salad, and the Yoghurt Sauce.
To make a wrap, smear a piece of flatbread with Yoghurt Sauce, top with lettuce, tomato, and Chicken Shawarma, then roll up.
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