Middle Eastern Cuisine
Shawarma Ayam (Middle Eastern Chicken Shawarma)
Prep
240 min
Cook
25 min
Servings
4
Level
Medium
Middle Eastern-style chicken shawarma that's juicy and packed with spices! Chicken marinated in ras el hanout is roasted until golden, then thinly sliced and served in pita bread with white garlic sauce and fresh vegetables. One of the most popular street foods in the Middle East.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 700g boneless, skinless chicken thighs
- 3 tbsp Marinade: olive oil
- 3 clove garlic, grated
- 2 tsp ground cumin
- 2 tsp paprika powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp plain yogurt
- 8 clove Toum (garlic sauce): garlic
- 100ml olive oil
- 3 tbsp lemon juice
- to taste Salt
- To serve: pita bread, sliced lettuce, sliced tomato, cucumber, pickled purple turnips
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👩🍳 Instructions
- 1 Mix all the marinade ingredients together, then coat the chicken evenly on all sides.
- 2 Marinate for at least 4 hours, ideally overnight in the fridge.
- 3 Blend all the toum ingredients until creamy and whipped up white, like mayonnaise.
- 4 Store the toum in the fridge.
- 5 Grill the chicken on a grill pan, or roast in a 200°C (400°F) oven for 20-25 minutes, until cooked through and slightly charred at the edges.
- 6 Let the chicken rest for 5 minutes, then slice thinly on the diagonal.
- 7 Warm up the pita bread.
- 8 Layer the pita bread with toum, lettuce, tomato, cucumber, pickles, and sliced chicken.
- 9 Roll up or fold the pita bread.
- 10 Serve immediately with extra toum sauce on the side.
💡 Tips
• Marinating overnight is the key to deep, juicy shawarma flavor.
• Toum (white garlic sauce) can be made in a bigger batch and stored in the fridge for up to 2 weeks.
• Slice the chicken as thinly as possible after cooking so every bite gets all the flavor.
📊 Nutrition Facts / serving
520
Calories (kcal)
38g
Protein
22g
Fat
42g
Carbs
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