Shawarma

Name: Shawarma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1.5 lbs boneless, skinless chicken breasts, sliced thin; 3 tbsp olive oil; 3 tbsp fresh lemon juice; 4 cloves garlic, minced; 1.5 tsp paprika; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 0.5 tsp black pepper; 0.5 tsp salt; 4 pita bread; 3 tbsp tahini paste; 1 cup tomatoes, sliced; 0.5 cup red onion, thinly sliced

Tender marinated chicken or beef, thinly sliced and grilled with warm spices. Traditionally wrapped in pita bread with tahini sauce, fresh vegetables, and pickled turnips for a complete meal.

50 minMediumServes 4380 cal/serving

LebaneseDinnerGrillStandard

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Ingredients

1.5 lbs boneless, skinless chicken breasts, sliced thin
3 tbsp olive oil
3 tbsp fresh lemon juice
4 cloves garlic, minced
1.5 tsp paprika
1 tsp ground cumin
0.5 tsp ground cinnamon
0.5 tsp black pepper
0.5 tsp salt
4 pita bread
3 tbsp tahini paste
1 cup tomatoes, sliced
0.5 cup red onion, thinly sliced

Instructions

1

In a bowl, combine 3 tbsp olive oil, 3 tbsp fresh lemon juice, 4 cloves minced garlic, 1.5 tsp paprika, 1 tsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp black pepper, and 0.5 tsp salt.
2

Add 1.5 lbs sliced thin boneless, skinless chicken breasts and toss to coat evenly. Let marinate for at least 15 minutes at room temperature.
3

Heat grill to medium-high heat and lightly oil the grates.
4

Grill chicken for 12-15 minutes, turning occasionally, until cooked through. Internal temperature should reach 165°F.
5

Warm 4 pita bread on the grill for 1-2 minutes per side.
6

Spread 3 tbsp tahini paste mixed with 1 tbsp water on each pita.
7

Fill pita with grilled chicken, 1 cup sliced tomatoes, and 0.5 cup thinly sliced red onion.
8

Serve immediately with extra tahini sauce on the side.

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Prints the ingredients and method only.

Questions

What internal temperature should Shawarma reach?

For Shawarma, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

How long should Shawarma marinate?

Step 2 reads: "Let marinate for at least 15 minutes at room temperature." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of tahini in Shawarma?

The entry for Shawarma calls for 3 tbsp tahini paste. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Can I use chicken thighs instead of chicken breasts in Shawarma?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Shawarma uses 1.5 lbs boneless, skinless chicken breasts, sliced thin.

How do I store and reheat Shawarma?

Refrigerate what is left of Shawarma within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Serve it with

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