Is chicken shawarma indian or greek?

Neither! Chicken shawarma originated in the Middle East, specifically in countries like Lebanon, Syria, Jordan, and Turkey.

What are the two types of shawarma?

Beef and chicken shawarma are the two most common choices found at street carts.

What is the secret of shawarma?

The secret lies in the combination of an amazing spiced marinade and the garlicky white sauce, known as 'toum' in Lebanon.

Grilled Chicken Shawarma Wraps

Name: Grilled Chicken Shawarma Wraps
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1/3 cup olive oil; 2 lemons, zested and juiced; 6 cloves garlic; 1 small yellow onion, roughly chopped; 1 tablespoon tomato paste; 1/2 teaspoon cayenne; 1/2 teaspoon turmeric; 1 teaspoon cardamom; 1 teaspoon coriander; 1 teaspoon freshly ground pepper; 2 teaspoons smoked paprika; 2 teaspoons kosher salt; 1 tablespoon cumin; 2 pounds boneless skinless chicken thighs; 1 large red onion, sliced; 1/2 cup apple cider vinegar; 1/2 teaspoon kosher salt; black pepper to taste; 3/4 cup plain full fat yogurt; 1/4 cup mayonnaise; 1 large clove garlic, smashed and minced; 1/2 lemon, juiced; 1/2 tsp kosher salt; pinch chili powder; fresh dill, optional; 6 Homemade Naan breads; 1/2 head green leaf lettuce, shredded; 2 tomatoes, sliced; 1 large English cucumber, sliced

This recipe delivers flavorful, spiced chicken thighs wrapped in soft naan with a creamy garlic sauce. It is a quick meal that combines a zesty marinade with fresh, crunchy vegetables for a balanced taste.

List of ingredients

1/3 cup olive oil – base for the marinade
2 lemons, zested and juiced – provides acidity
6 cloves garlic – for deep aromatic flavor
1 small yellow onion, roughly chopped – adds sweetness and body
1 tablespoon tomato paste – adds richness and color
1/2 teaspoon cayenne – provides a mild heat
1/2 teaspoon turmeric (optional) – for earthy flavor and color
1 teaspoon cardamom – adds a floral note
1 teaspoon coriander – provides citrusy undertones
1 teaspoon freshly ground pepper – basic seasoning
2 teaspoons smoked paprika – gives a charred flavor
2 teaspoons kosher salt – enhances all spices
1 tablespoon cumin – essential earthy warmth
2 pounds boneless skinless chicken thighs – juicy protein choice
1 large red onion, sliced – for pickling
1/2 cup apple cider vinegar – pickling agent
1/2 teaspoon kosher salt – for the onions
black pepper to taste – for the onions
3/4 cup plain yogurt (full fat) – sauce base
1/4 cup mayonnaise – adds creaminess
1 large clove garlic, smashed and minced – for the sauce
1/2 lemon, juiced – about 1-2 tablespoons
1/2 tsp kosher salt – for the sauce
pinch chili powder (optional) – adds a hint of spice
fresh dill (optional) – adds a fresh herbal finish
6 Homemade Naan breads – for wrapping
1/2 head green leaf lettuce, shredded – for crunch
2 tomatoes, sliced – fresh topping
1 large English cucumber, sliced – fresh topping

step-by-step instructions

Prepare Naan: If using homemade, prepare the naan bread before starting the chicken to ensure it is fresh.
Create the Marinade: Combine olive oil, zest and juice from 2 lemons, 6 garlic cloves, chopped yellow onion, and tomato paste in a food processor or blender.
Add Spices: Add cayenne, turmeric, cardamom, coriander, black pepper, smoked paprika, salt, and cumin to the blender. Process until the mixture is completely smooth.
Marinate Chicken: Place the chicken thighs in a bowl and pour the marinade over them. Rub well to coat and let sit for 15-30 minutes, or up to 48 hours in the refrigerator.
Pickle the Onions: Place sliced red onions in a bowl and cover with apple cider vinegar. Stir in salt and black pepper, then set aside, stirring occasionally until serving.
Mix White Sauce: Stir together yogurt, mayonnaise, minced garlic, lemon juice, salt, and optional chili powder and dill in a small bowl. Combine thoroughly and adjust seasoning to taste.
Prep Vegetables: Slice the tomatoes and English cucumber into rounds. Shred the green leaf lettuce into bite-sized pieces and place each in separate serving bowls.
Heat the Grill: Preheat the grill to high heat. Use a paper towel dipped in vegetable oil to grease the grates to prevent sticking.
Grill the Meat: Remove chicken from the marinade, letting excess drip off. Grill with space between pieces for 4-5 minutes per side, or until the internal temperature reaches 155°F.
Rest the Chicken: Transfer the chicken to a cutting board and cover loosely with foil. Let it rest for 5-10 minutes to allow juices to redistribute.
Slice the Meat: Using a sharp knife, slice the chicken across the grain into thin strips.
Assemble the Wrap: Spread a generous amount of white sauce on a piece of naan. Layer with sliced chicken, lettuce, tomato, cucumber, and pickled onions, then add an extra dollop of sauce before wrapping.

Alternative Cooking Methods

Oven Roasting Technique

Preheat your oven to 425°F. Place the marinated chicken thighs on a foil-lined baking sheet sprayed with nonstick spray. Bake for 14-16 minutes until the internal temperature reaches 155°F, then let rest for 10 minutes before slicing.

Air Fryer Instructions

Set your air fryer to 400°F and lightly spray the basket. Add the marinated thighs and cook for 7-8 minutes until the thickest part reaches 155°F. Rest the meat under foil for 10 minutes to maintain juiciness.

Stovetop Pan Searing

Use a large skillet over medium-high heat with a tablespoon of oil. Scrape off excess marinade and sear the chicken for about 5-7 minutes per side. Ensure the chicken is cooked through to 155°F and allow it to rest before slicing.

Ingredient Substitutions

Yogurt Alternatives for the Sauce

If full-fat plain yogurt is unavailable, Greek yogurt provides a thicker, tangier consistency. For a dairy-free version, use an unsweetened soy or almond-based Greek-style yogurt combined with a vegan mayonnaise.

Bread Options

While naan is preferred, warm pita bread or flatbreads work well. For a lower-carb option, use large collard green leaves or butter lettuce wraps to hold the filling.

Spice Blend Adjustments

If you lack specific spices like cardamom or coriander, a high-quality store-bought shawarma seasoning can be used. Ensure the blend contains cumin and paprika to maintain the signature flavor profile.

Flavor Enhancement Tips

Achieving the Perfect Char

High heat is essential for creating blackened marks on the chicken, which mimics the taste of a traditional vertical spit. Do not be afraid of a bit of char, as this provides a smoky depth to the meat.

Optimizing Marination Time

A short marination of 30 minutes works for a quick meal, but 24 to 48 hours allows the acids to tenderize the meat more deeply. Store the chicken in a sealed container or zip-top bag to ensure full coverage.

Balancing the White Sauce

Taste your sauce before assembling the wrap. If it is too tart, add a small pinch of sugar or more mayonnaise; if it needs more punch, add an extra squeeze of lemon or a minced garlic clove.

Serving and Pairing Ideas

Creating a Shawarma Platter

Instead of wraps, serve the sliced chicken on a large platter. Surround the meat with mounds of shredded lettuce, sliced cucumbers, tomatoes, pickled onions, and a bowl of white sauce for a family-style meal.

Converting to a Shawarma Salad

Toss the grilled chicken over a bed of mixed greens, romaine, or spinach. Use the garlic white sauce as a dressing and add extra cucumbers and tomatoes for a healthy, low-carb lunch.

Complementary Side Dishes

Serve your wraps with a side of hummus or a refreshing Greek-style tomato and cucumber salad. Warm pita triangles or roasted chickpeas also make excellent additions to the meal.

Storage and Meal Prep

Refrigerating Components

Store the white sauce, cooked chicken, and fresh vegetables in separate airtight containers in the refrigerator. The pickled onions will last for one to two weeks if kept submerged in their vinegar liquid.

Freezing Instructions

Cooked chicken thighs can be frozen in a sealed bag for several weeks. Naan also freezes well; simply wrap it tightly in foil or plastic wrap and reheat in a pan or toaster before serving.

Make-Ahead Strategy

Prepare the marinade and white sauce up to two days in advance. You can also slice the vegetables and pickle the onions ahead of time to reduce assembly time on the day of serving.

Troubleshooting Common Issues

Preventing Dry Chicken

Avoid cooking the chicken beyond an internal temperature of 160°F. Using chicken thighs instead of breasts is crucial as thighs have more fat and stay moist during high-heat grilling.

Fixing Bland Sauce

If the white sauce tastes flat, increase the lemon juice or salt. A small pinch of chili powder or adding fresh dill can also provide the necessary brightness to wake up the flavors.

Managing Soggy Wraps

To prevent the naan from becoming soggy, place the lettuce layer first to create a barrier between the bread and the juicy chicken. Avoid over-saturating the wrap with sauce on the bottom layer.

Frequently Asked Questions

What is the secret to authentic shawarma flavor?

The secret lies in the combination of a complex spice blend containing cumin and smoked paprika, paired with a pungent garlic-based white sauce. The char from high-heat cooking also adds an essential smoky element.

Can I use chicken breast instead of thighs?

You can, but breasts cook faster and dry out more easily. If using breasts, reduce the grilling time and ensure you remove them from the heat immediately once they reach 155°F.

How do I store the leftover pickled onions?

Keep them in a glass jar or airtight plastic container, ensuring they are fully covered by the vinegar. Store them in the refrigerator to maintain their crispness and tang.

Can the white sauce be frozen?

No, the white sauce should not be frozen because the yogurt and mayonnaise will separate upon thawing. It will stay fresh in the refrigerator for up to three weeks.

What is the best way to reheat the chicken?

To avoid drying out the meat, reheat the chicken in a skillet over medium heat with a splash of water or oil. Alternatively, use an oven at 350°F for a few minutes until warmed through.