This chicken shawarma is the perfect easy recipe to serve for Iftar. It’s simple and delicious and is always a crowd-pleaser! Fill your sharawma wrap with your favourite condiments and toppings. I love the classic hummus, garlic sauce, pickles, onions and French fry combo, but lettuce, tomatoes and hot peppers are always a welcome addition! The best part about this chicken shawarma recipe is that you can make it your own and enjoy it, whether it’s during Ramadan or beyond!
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ingredients
For the Chicken Marinade:
Sumac Onions:
For the Wrap:
directions
This recipe has a 4 hour marinating time.
In a medium-sized bowl, combine the chicken marinade ingredients. Add the chicken thighs and mix to coat well. Cover and refrigerate to marinate for at least four hours.
Heat a large skillet to medium-high heat. Add two tablespoons of olive oil. Once warm, add the chicken thighs, making sure not to overcrowd the pan. If necessary, do this in two batches.
Cook the chicken until golden brown on both sides and cooked through for about ten minutes.
Remove from the skillet and set aside to rest for ten minutes.
While the chicken is resting, fry the French fries, if using, and set on a paper towel-lined sheet to drain.
Mix the onions, parsley, sumac, lemon juice and salt in a medium sized bowl and set aside.
Roughly chop the chicken into strips and place it back into the skillet, on medium heat. Cook for about five minutes, scraping the bottom of the skillet to pick up the charred bits and allowing the chicken to crisp up slightly.
Assemble: Warm the pita for ten seconds in the microwave or in the same skillet. Spread over the garlic sauce, hummus and harissa. Layer the chicken, French fries, sumac onions and pickles one over the other.
Wrap tightly and optionally toast the shawarma in the skillet, or enjoy without toasting.
