Luxor's Spiced Chicken Shawarma (شاورما الدجاج المتبلة بالأبواب المفتوحة)

Experience the flavors of Egypt with this delicious spiced chicken shawarma recipe. The combination of aromatic spices and tender chicken makes for a mouthwatering dish that is perfect for any occasion.

Luxor's Spiced Chicken Shawarma (شاورما الدجاج المتبلة بالأبواب المفتوحة)

Ingredients

  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 4 pita bread or flatbreads
  • Sliced tomatoes, cucumbers, and onions for serving
  • Tahini sauce or garlic sauce for serving

Instructions

  1. In a large bowl, combine the olive oil, garlic, cumin, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper.
  2. Add the sliced chicken to the bowl and toss to coat the chicken evenly with the spice mixture. Marinate for at least 30 minutes in the refrigerator.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until the chicken is fully cooked and slightly charred.
  4. Warm the pita bread or flatbreads in the skillet for a few seconds on each side.
  5. Assemble the shawarma by placing the cooked chicken and sliced vegetables on the warm bread. Drizzle with tahini sauce or garlic sauce.
  6. Roll up the bread and serve the shawarma immediately.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Large bowl Skillet Tongs

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serving suggestion: Serve the shawarma with a side of tabbouleh salad and a refreshing glass of mint lemonade.

Tips & tricks

Tip: For extra flavor, consider adding a pinch of sumac or a squeeze of lemon juice to the shawarma before serving.

Cost

$15