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Syrian Chicken Shawarma

Syrian Chicken Shawarma

Mia Florea
Syrian shawarma is considered by many to be the best shawarma, and one of its secrets is the delicious garlic sauce that accompanies it.
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Prep Time 20 minutes
Cook Time 30 minutes
Waiting Time 5 hours
Total Time 5 hours 50 minutes
Course Main Course
Cuisine Syrian
Servings 4 servings

Ingredients
 
 

For the Meat Marinade:

  • 1 lb chicken breast or thighs
  • 1 small chopped onion
  • 2-3 cloves chopped garlic
  • 1 teaspoon lemon zest
  • juice from half a lemon
  • 3 teaspoons salt
  • ¼ cup yogurt
  • 1 tablespoon red bell peppers paste you could swap for tomatoes paste if you don’t have
  • 2 tablespoon shawarma spice mix
  • a few tablespoons water to help it blend

Ingredients for the Toum (Shawarma Garlic Sauce)

  • 1/3 cup chickpeas water (aquafaba)
  • 1 teaspoon lemon zest
  • 4 garlic cloves
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • a few tablespoons olive oil

For the Assembly:

  • meat
  • garlic sauce
  • a few slices pickled cucumber
  • French fries

Instructions
 

For the Chicken:

  • Place the chicken on a chopping board and using a cleaver slightly beat it to create a uniform surface. Proceed the same if you are using thighs. Don’t beat it too thin.
  • In a jug place all the other ingredients and using a hand blender mix all until smooth.
  • Place the chicken in a bowl and pour the sauce over massaging it into the meat. Place in the fridge for at least 4 hours however overnight is better.
  • Once out of the fridge layer the meat in a casserole adding thin slices of beef or sheep fat in between each layer. This step is important for adding lots of flavor and moisture to the meat. However if you are unable to find beef or sheep fat then simply skip it.
  • Place the casserole in the freezer for about 1-2 hours. When out of the freezer slice into squares and place the meat on skewers.
  • Bake in a preheat oven at 200 Celsius/ 390 Fahrenheit for about 30 mins or even better put them on a grill. Then slice the meat from the skewers.

For the Toum (Garlic Sauce):

  • In a jug add all the ingredients except olive oil. Using a hand blender mix all until foamy. Then start adding the olive oil just as you would when making mayo slowly until you get the mayo like texture. The next step is optional as I like to add a couple tablespoons of Greek yogurt.

For the Assembly:

  • On an Arabic bread add some garlic sauce, a few slices of pickles, some fries and meat. Wrap the shawarma and place it on a hot skillet to seal it and give crusty sides.
  • Cut in half, top with extra sauce and the traditional way is to give it a sprinkle of pomegranate syrup.

Notes

Tip: Always add more garlic sauce then you think you need!
Syrian Chicken Shawarma Recipe
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