I am a huge fan of almost every flatbread sandwich including chicken shawarma, gyro and doner kebab. For the past few years I’ve been trying to master and find the best recipe for chicken shawarma. Here is my best recipe just the way I like it. Hope you enjoy it too!

You Need:

For the sauce.

Instructions:

First step is the preparation of the chicken meat. The original recipe calls for chicken cooked on vertical spit but at home I use a little trick, that makes the meat juicy and tasty. Make sure, you use chicken thighs as this meat tend to be more fatty with richer dark meat.

Preparation is simple:

Season the meat simply with salt, black pepper and a little bit of garlic powder, so the flavors don’t overpower the shawarma. Put the seasoned meat in baking pan, add half a stick of butter and cover with aluminum foil. Cook at 400℉ for 30 min. When the chicken is done, you can shred it, slice it, or leave it in large pieces.

The Sauce:

In a small bowl, mix together 4 tbsp. homemade yogurt, 2 tbsp. mayonnaise. Add two small cloves crushed garlic, juice of half lemon, 1 and a 1/2 tbsp. tahini, 2 stems of finely chopped fresh dill, salt to taste and 2 tbsp. chicken fat/juice from the pan with the cooked chicken thighs. Put the sauce in the fridge for minimum of 30 min. and ideally 12 hours before assembling the sandwich.

Assemble the Shawarma:

Heat up a frying pan and put 1 tbsp. chicken fat/juice from the pan with the cooked chicken thighs. Put your flatbread in the pan for 30 sec. to 1 minute so it absorbs the flavor from the chicken fat and warms up. Put some of your sauce and add chicken, French fries and pickles. Add some more of the sauce and roll like a burrito! You can also put some hot sauce and anything else you like. Caramelized onions, lettuce, tomatoes and cucumbers are some of the veggies that go well with the shawarma.
Enjoy!