Chicken Shawarma
A NYC classic, chicken shawarma is the ultimate in street food sandwiches. This version require no special cookware and instead the chicken is broiled. This imparts that charred and smoky flavor you are after while making it quick and simple. Not to mention, this comes together quickly making it a perfect weekday meal idea. Simply marinade overnight and though in the oven the next day!
When it comes to the white sauce there are two schools of thought. Mayo or yogurt base. Personally I like yogurt because it adds a nice tangy flavor.
Service on pita and your favorite toppings! Some of my favorite are cucumbers, spicy pickles, tomatoes, lettuce or humus!
(adsbygoogle = window.adsbygoogle || []).push({});This easy chicken shawarma is broiled in the oven and served with a tangy white sauce.
- 1 tbsp Sumac
- 1 tsp Coriander
- 1/2 tsp Cayenne
- 1/4 tsp Turmeric
- 1/2 tsp Cinnamon
- 1 tsp Cumin
- 1 tsp Pepper
- 1 tbsp Paprika
- 1 tbsp Kosher salt
- 1 tsp Garlic powder
- 1 tbsp Lemon juice
- 4 tbsp Olive oil
- 1 cup Greek yogurt
- 1 tsp garlic powder
- 1 tsp Sumac
- 1/4 tsp Cayenne
- 1 tsp Lemon juice
- 1 tbsp Water
- Marinade the chicken
In a small bowl combine all the marinade ingredients. Place chicken in a large bowl or ziploc bag and pour over the marinade. Thoroughly mix to evenly coat all the chicken. Place in the fridge overnight for the flavors to fully develop.
- Make the White Sauce
Combine the yogurt, garlic, sumac and cayenne and lemon juice. Add water to thin out the sauce, starting with 1 tablespoon and adding more to get the desired consistency.
- Broil the Chicken
Place chicken on a foil lined baking sheet on the top rack. Broil for 6 minutes on each side. The chicken is done when the outside is dark and edges start to get charred and internal temperature is 165 F.
Remove from oven, cut, and serve with pita, white sauce and your favorite toppings!
Broiling the chicken will give it a smoky bbq flavor.