Shawarma

Homemade Shawarma – a journey full of flavors and tastes

Total time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 4

Who hasn’t dreamed of enjoying a delicious and juicy shawarma, made right in the comfort of their own home? Today, I will reveal the secret of a shawarma recipe that not only delights the taste buds but is also healthier than fast food options. This chicken shawarma recipe is perfect for a weekend dinner or a gathering with friends. Let’s get started!

A brief history of shawarma

Shawarma is a street food that has won the hearts of many around the world. Although each culture has its own version, it is fundamentally made of rotisserie meat, served in a soft flatbread, alongside fresh vegetables and flavorful sauces. This dish is perfect for customization according to individual preferences, making it a truly universal food.

Ingredients (for 4 servings)

For the flatbreads:
- 250 g flour
- 150 ml warm water
- 13 g fresh yeast
- 1 teaspoon sugar
- 1/4 teaspoon salt

For marinating the chicken:
- 1 boneless chicken breast
- 2 tablespoons olive oil
- 3 tablespoons white wine
- salt and pepper to taste
- 1/2 teaspoon sweet paprika
- 1 garlic clove, crushed

For the filling:
- 5 large potatoes
- 1/2 teaspoon sweet paprika
- 2 tablespoons olive oil
- salt
- green cabbage, shredded
- pickled peppers, sliced thin
- pickles, diced
- sweet ketchup
- mayonnaise sauce

Preparing the flatbreads

1. Heat the water: In a saucepan, heat the water until it is warm, not hot.
2. Prepare the dough: In a bowl, add the flour, salt, and sugar. Dissolve the yeast in a little warm water and add it to the flour mixture. Gradually add the water while mixing continuously. Knead the dough until it is smooth and non-sticky. If it is too sticky, add a little more flour.
3. Let it rise: Cover the bowl with a clean towel and let it sit in a warm place for 30 minutes, until the dough doubles in volume.
4. Shape the flatbreads: Sprinkle flour on the work surface and divide the dough into four pieces. Roll out each piece with a rolling pin until you get very thin sheets.
5. Bake the flatbreads: Heat a non-stick skillet (without oil) over medium heat. Bake each flatbread on both sides until lightly browned, about 1-2 minutes on each side. Place them on a plate and cover with a towel to keep warm.

Preparing the chicken

1. Prepare the meat: Wash the chicken breast, cut it into portions, and lightly pound it with a meat tenderizer to even it out (without making it too thin).
2. Marinate: In a bowl, mix the olive oil, wine, salt, pepper, paprika, and crushed garlic. Add the chicken pieces and let them marinate in the refrigerator for 30 minutes.
3. Cook the chicken: Heat a grill pan and brown the chicken on both sides until golden and fully cooked. Then, cut it into thin strips.

Preparing the potatoes

1. Prepare the potatoes: Peel, wash, and cut the potatoes into sticks. Toss them in a bowl with 2 tablespoons of oil, salt, and paprika.
2. Bake the potatoes: Place them on a baking tray lined with parchment paper and bake in the preheated oven at 200°C for 30 minutes or until well cooked and browned.

Filling the shawarma

1. Prepare the vegetables: Slice the cabbage thinly and rub it lightly with a little salt to release its juices. Cut the pickled peppers and cucumbers into cubes or slices, according to preference.
2. Assemble the shawarma: Take a flatbread and fill it with strips of chicken, crispy potatoes, cabbage, pickled peppers, cucumbers, and add mayonnaise and ketchup to taste. You can also add onion rings or slices of tomato for extra freshness.
3. Wrap it up: Wrap the shawarma tightly, making sure to leave one end open. You can tie it with a paper ribbon for a rustic and pleasant look.

Useful tips

- Ingredient variations: You can replace the chicken breast with beef, lamb, or even tofu for a vegetarian option.
- Alternative sauces: Instead of mayonnaise and ketchup, you can use garlic yogurt sauce or tahini for a different flavor.
- Delicious combinations: Chicken shawarma pairs perfectly with a summer salad or a glass of fresh lemonade. A cold beer will add a touch of relaxation.

Nutritional benefits

This chicken shawarma recipe is rich in protein due to the chicken, while fresh vegetables provide essential vitamins and fiber. Potatoes, although a source of carbohydrates, are baked, which reduces their fat content. Thus, shawarma becomes a healthier option than fast food.

Frequently asked questions

1. Can I make the flatbreads with whole wheat flour?
Yes, whole wheat flour will add extra nutrients, but you may need to adjust the amount of water.

2. How can I store the shawarmas for the next day?
Keep the ingredients separate and assemble the shawarmas only when you are ready to serve them. This way, the flatbreads won’t get soggy.

3. What can I do with leftover meat?
You can use leftover chicken strips for salads, soups, or even omelets.

Personal note

Making shawarma at home is more than just a recipe; it’s a fun activity that can involve the whole family. Sharing this moment with your loved ones will create unforgettable memories. Plus, the result will be a unique shawarma, customized to your taste, which will surely become a favorite on your menu.

So, dear friends, don’t hesitate to try this homemade shawarma recipe! I guarantee it will bring smiles to the faces of your loved ones and will become a frequent dish in your kitchen. Enjoy your meal!

 Ingredients: For the flatbreads: 250g flour, 150ml water, 13g yeast, 1 teaspoon sugar, 1/4 teaspoon salt. For marinating the chicken: 1 boneless chicken breast, 2 tablespoons oil, 3 tablespoons wine, salt, pepper, 1/2 teaspoon sweet paprika, 1 clove of garlic. For the filling: 5 large potatoes, 1/2 teaspoon sweet paprika, 2 tablespoons oil, salt, green cabbage, pickled peppers, pickles, sweet ketchup, mayonnaise sauce.

 Tags:  shawarma