Chicken Shawarma Recipe

Recipe by Alskann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time).
  • Add chicken, cover and refrigerate at least 8 hours, preferable overnight.
  • In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.
  • While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.
  • Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add any other filling ingredients in a large bowl and combine well.
  • When the chicken is done, you can shred it, slice it, or leave into large pieces. Just make sure it is thinly cut.
  • Spread each half pita with hummus.
  • Place enough chicken on pita that cover 1/4 of the loaf.
  • Add veggies and pour on sauce.
  • Roll like a soft taco or burrito and you have shawarma!
  • You can also stuff the pocket of the pita if you prefer. I prefer to roll large pitas and stuff the smaller ones.
  • ****Cooking time does not include refrigerating overnight****.
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