Shawarma Recipe

Shawarma Masala


  • 500 gms boneless, skinless chicken thighs or breasts (thinly cut)
  • 1 cup curd (yogurt)
  • 1/4 cup vinegar
  • 2 cloves garlic (crushed)
  • 1-2 tbsp Zaiqa Shawarma Masala
  • Juice from 1 lemon

For the sauce

  • 1 cup tahini
  • 2 cloves garlic (crushed)
  • 1/4 cup lemon juice
  • 2 tablespoons yogurt

Pita fillings

  • 8 loaves of pita bread
  • Cucumbers (thinly sliced)
  • Onions (thinly sliced)
  • 1/2 teaspoon sumac
  • Tomatoes thinly sliced)
  • 1/2 cup fresh parsley (finely chopped)
  • Pickle slices (optional)


  1. Combine all ingredients for the marinade and chicken. If it seems a little dry, add a little olive oil (a tablespoon at a time). Marinate for at least 2 hours.
  2. Cook chicken over medium heat for 15-20 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
  3. While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
  4. Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.
  5. When the chicken is done, you can shred it or slice it.

Preparing the pita

  1. Cut pita bread cut into half, open as sandwich pockets.
  2. Stuff with veggies, shawarma chicken and pour sauce.
  3. Serve hot.

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