Chicken Shawarma Iraqi style

Updated: Dec 28, 2019

Shawarma is originally made of lamb, then it move to the different types of meat that started to reshape the shawarma by having chicken, turkey, and beef. It is usually cut into thin slices and then stack it in a cone-like shape on a vertical rotisserie. Chicken shawarma is a street food that can be found anywhere in the Middle East. There are so many ways to make chicken shawarma in the way that is cut and spiced. Many restaurants in the Middle East prepare the chicken Shawarma by having thin cuts of seasoned chicken, they stack it on a skewer about 2 feet high in a motorized gadget in front of a heating component that continuously turns to roast the outer layer of the chicken. They use a long sharp knife to cut off the roasted part for serving. Shawarma is usually served as a wrap inside a flatbread, pita bread, and Iraqi Samoon. Chicken Shawarma is served with diced tomatoes, lettuce, cucumbers, onions, tahini sauce, amba sauce, and pickled vegetables.

I cook my chicken Shawarma differently at home because I do not have the motorized gadgets used in the Middle Eastern restaurant. Well, I truly believe it just tastes as good and maybe even better than the restaurant’s less fat and more flavor. This recipe starts with boneless chicken breast, Iraqi main spices cumin, coriander powder, and black pepper. I like to add more flavor to the chicken by adding ginger, garlic jalapeno pepper, and balsamic vinegar to make the chicken tender. It can be served with basmati rice or as a sandwich with tomato, pickles, and cucumber or desired vegetables and sauces.

Ingredients

1 Ib breast chicken (cut into thin strips ½ inch thick and 1 inch long)

5 clove garlic crushed

2 tablespoon ginger crushed

½ jalapeno pepper crushed

1 tablespoon balsamic vinegar

2 tablespoon olive oil

2 large yellow onions cut ½ inch thin strips

2 large green pepper cut ½ inch thin strips

½ cup water or as needed

salt as preferred

1 tablespoon cumin

1 tablespoon ground black pepper

1 tablespoon coriander powder

1 tablespoon garam masala powder

1 tablespoon paprika

Salad

1 green pepper cut into strips

1 or 2 cups of Baby Spinach leaves

1 large tomato cut into strips

1 cup of red cabbage chopped

1 lemon juice

1 tablespoon vinegar

1 tablespoon olive oil

salt

Garnish

Amba (check out the Recipe in the website)

Hummus (check out the Recipe on the website)

Direction

Chicken Shawarma

In a large pan on high heat add olive oil and the chicken strips, let it half cook then add garlic, ginger, and jalapeno pepper mix well then add the balsamic vinegar and lemon juice. Let the chicken cook fully add water if need it. After the chicken is fully cooked add the onion and green pepper then add the cumin, black pepper, coriander, garam masala, and paprika. Let it cook for 4 to 5 minutes. Do not overcook the onion and the green pepper.

Salad

In a large bowl mix green pepper, baby spinach leaves, tomatoes, and red garbage add the salt, olive oil, and vinegar

Iraqi Khubz and Samoon (check out the website for the Recipe)

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