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Chicken shawarma wrap
Also known as شاورما دجاج · chicken shwarma · chicken shawerma · shawarma roll
Chicken shaved off a vertical spit, garlicky and sharp with pickles, wrapped tight in flatbread so the bread soaks up the juices.
Typical serving
560 kcal
usually 440–700 kcal
 Protein | 34 g |
|---|---|
 Carbs | 52 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gchicken thighs, boneless
- 2large flatbreads
- 100gnatural yoghurt
- 2garlic cloves
- 1 handfulpickles
- 1 eachtomato and onion
- 2 tspcumin, paprika and cinnamon
- 1lemon
Method
6 steps
fold · 4mThighs tossed with the spices, lemon and a spoon of the yoghurt.
rest · 30m walk awayThirty minutes if you have it, in the fridge.
chop · 5mSlice the tomato and onion thin, crush the garlic into the rest of the yoghurt.
grill · 12mVery hot pan, thighs down, left alone until properly charred at the edges before turning.
- chop · 3m
Rest a moment, then slice across the grain into strips.
finish · 4mWarm the bread, garlic yoghurt down the middle, chicken, salad, pickles, and roll it tight enough that the bread takes up the juices.
Worth knowing
The vertical spit was an Ottoman invention of the 1800s. It gave its shape to the döner, the Greek gyro and, by way of Lebanese migration to Mexico, the taco al pastor.
More from the Middle Eastern kitchen
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