Shawarma is vastly popular across the middle-east, especially Lebanon. Now a popular street food as well, chicken shawarma has quickly garnered appreciation across the globe. This is an easy way to prepare shawarma at home as a side dish for brunch or for evening snacks.

Homemade chicken shawarma

Homemade Chicken Shawarma

Cuisine228
Shawarma is vastly popular across the middle-east, especially Lebanon. Now a popular street food as well, chicken shawarma has quickly garnered appreciation across the globe.
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Course Brunch, Side Dish
Cuisine Middle Eastern

Ingredients
  

For the Shawarma Bread

  • 1 teaspoon sugar
  • ½ cup warm water
  • 1 tbsp active dry yeast
  • cups all purpose flour
  • ½ cup plain yogurt
  • 1 tbsp oil
  • some oil for greasing the skillet
  • 1 stick butter

For the Chicken and Vegetables

  • 2 lbs chicken thinly sliced
  • 2 tbsp cumin
  • 2 tbsp paprika
  • 1 tbsp ginger powder
  • 1 tbsp salt
  • 2 tbsp garlic powder
  • ¼ cup lime juice
  • 2 large onions one thinly sliced and one whole
  • 1 green bell pepper thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • big mushroom sliced
  • ¼ cup olive oil

Instructions
 

For the Shawarma Bread

  • In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.
  • Mix the flour, yeast mixture, yogurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.
  • Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
  • Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
  • Brush the naan with the melted butter, serve warm.

For the Chicken and Vegetables

  • Preheat oven to 425 degrees.
  • In a large bowl, add chicken, cumin, paprika, salt, garlic powder and ginger. Pour in the lime juice. Massage onto chicken until coated. Set aside.
  • Cut onion in half and place one side down in the center of a rimmed baking sheet. Place a large bamboo skewer in the center of the onion. Layer the chicken up the skewer and top with remaining half of onion.
  • Lay out sliced mushroom, onion and peppers on the baking sheet and drizzle with salt.
  • Bake 35 to 40 minutes or until cooked through.
  • Remove from oven and slice the meat.
  • Add meat to a warmed previously made bread. Top with peppers and onions and garnish with cilantro and fresh lime juice.
Keyword Chicken, Shawarma, Snacks