Shawarma Bil Dajaj (qatari Spiced Chicken Shawarma With Garlic Sauce)

Shawarma Bil Dajaj is a popular dish in Qatari cuisine, featuring spiced chicken wrapped in pita bread and served with a flavorful garlic sauce. This recipe offers a delicious taste of Qatari street food right in your own kitchen.

Shawarma Bil Dajaj (qatari Spiced Chicken Shawarma With Garlic Sauce)

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tbsp Qatari spice blend (a mix of cumin, coriander, paprika, turmeric, and cinnamon)
  • 1/4 cup plain yogurt
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • Salt and pepper to taste
  • 4 pita bread rounds
  • Sliced tomatoes, cucumbers, and lettuce for serving

Instructions

  1. In a bowl, combine the sliced chicken, onion, Qatari spice blend, yogurt, garlic, lemon juice, salt, and pepper. Mix well to coat the chicken evenly. Marinate for at least 1 hour in the refrigerator.
  2. Heat a large skillet over medium-high heat. Add the marinated chicken and onions, and cook for 10-12 minutes, or until the chicken is cooked through and the onions are caramelized.
  3. Warm the pita bread rounds in the skillet for a few seconds on each side.
  4. Divide the chicken mixture among the warm pita bread rounds. Add sliced tomatoes, cucumbers, and lettuce. Drizzle with garlic sauce.
  5. Roll up the pita bread to enclose the filling, and serve immediately.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
30g
Fat
15g

Supplies

Large skillet Bowl for marinating Cutting board Sharp knife

Tools

Tongs Spatula

Serving suggestions

Serving suggestions: Serve the Shawarma Bil Dajaj with a side of tabbouleh salad and a refreshing yogurt-based drink.

Tips & tricks

Tips: For a smokier flavor, you can grill the marinated chicken and onions on a barbecue instead of using a skillet.

Cost

$15