Homemade Chicken Shawarma Wrap Street Food Sorted

Recipe Introduction

Quick Hook

Ever get a craving so strong, only chicken shawarma wrap will do? Honestly, I do! This recipe nails that authentic flavor, packed with warm, aromatic spices that'll transport you straight to a bustling Middle Eastern street market.

Brief Overview

Shawarma, with its origins in the Ottoman Empire, is a beloved street food across the Middle East. This easy chicken shawarma version is ready in under an hour (plus marinating time).

The recipe yields 4 satisfying wraps, perfect for a quick lunch or casual dinner.

Main Benefits

One of the best things about making chicken shawarma at home is knowing exactly what goes in it. It's a fantastic source of lean protein.

This recipe is perfect for a fun Friday night or casual lunch.

All About That Chicken Shawarma

Right, let's dive into this homemade shawarma recipe . It's easier than you think, promise. The real secret is in the shawarma marinade . That's where all the magic happens.

The Star of the Show: Chicken Shawarma Ingredients

For this recipe, you'll need chicken thighs. I find they stay juicier. Plus, a bunch of yummy spices, lemon juice, garlic, and yogurt. Don't forget the pita chicken element.

How to Marinate Like a Pro: Shawarma Marinade

Trust me, the longer you marinate, the better. Aim for at least 2 hours. Overnight is even better. This is when you’ll get maximum Middle eastern wrap recipe flavour.

Serving Up the Magic

Now, warm your pita bread. Load it up with chicken, lettuce, tomatoes, cucumber, red onion, and parsley. Drizzle with a creamy sauce tzatziki or garlic sauce work wonders.

And there you have it. The Easy chicken shawarma , so simple!

Craving More Middle Eastern Flavors?

If you love this chicken shawarma wrap , why not give Moroccan Shawarma or Syrian Shawarma Recipe a go? There are loads of variations to explore! Or try What To Eat With Pita Bread , like some hummus or some crispy falafel.

Alright, let's dive into what you'll need to whip up some seriously tasty homemade Chicken Shawarma Wraps . I’m telling you, once you nail this, you'll be ditching the takeaway for good! This Syrian Shawarma Recipe is adaptable, so don't stress too much.

Ingredients & Equipment

Listen, crafting the perfect Chicken Shawarma wrap is all about the right bits and bobs. I've been experimenting with this Homemade shawarma recipe for ages, and honestly, these are the things that make all the difference.

You might even call this a Moroccan Shawarma experience.

Main Ingredients

Okay, let’s break it down. This recipe will serve 4 hungry peeps.

• Chicken: 2 lbs (900g) boneless, skinless chicken thighs, cut into 1 inch (2.5cm) pieces. Pro tip : Quality chicken thighs are key, you want them juicy and not too fatty.
• Olive Oil: 1/4 cup (60ml) – Extra virgin is best, but any good quality olive oil will do.
• Lemon Juice: 1/4 cup (60ml) , freshly squeezed! Trust me, it makes a difference.
• Garlic: 4 cloves , minced. You can never have too much garlic, right?
• Yogurt: 2 tablespoons plain yogurt. Full fat gives the best flavor, but low-fat works too.
• Spices:
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• Wraps: 4 large pita breads or flatbreads. I like mine a bit charred, for real street food vibes. Think about what to eat with pita bread and you'll have all sorts of ideas.
• Toppings: 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/2 cup diced cucumbers, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh parsley
• Sauce: 1 cup tzatziki or garlic sauce. I often go homemade, but shop bought is fine too if you're in a rush.

Seasoning Notes

The shawarma marinade is where the magic happens. Cumin, coriander, and paprika are essential for that authentic Middle Eastern flavour.

I sometimes add a pinch of smoked paprika for a bit of depth. If you’re missing cumin, a little extra coriander can work in a pinch.

For the best Easy chicken shawarma just stick to the recipe.

Equipment Needed

You don’t need fancy gear for this.

• Large bowl: For marinating. Obvious, right?
• Whisk: To mix the marinade.
• Ziploc bag or airtight container: For marinating the chicken.
• Large skillet or cast iron pan: For cooking the chicken. Cast iron gives a lovely sear.
• Cutting board and Chef’s knife: For chopping the veggies and chicken.
• Measuring cups and spoons: For, well, measuring.

Honestly, this Middle eastern wrap recipe is easier than you think!

Sometimes, though, I use a grill pan if I want to get those proper char marks. If you don't have a skillet, any large frying pan will do.

And don't worry too much about being precise with measurements - it's all about the vibe, innit? Let's go make Chicken shawarma at home now!

Homemade Chicken Shawarma Wrap: Street Food, Sorted!

Oh my gosh, are you craving that perfect Middle Eastern wrap recipe ? That crazy good chicken shawarma wrap you can grab from the takeaway? You know, the one that just hits the spot? Honestly, you can totally nail it at home! And it’s way easier than you think! Forget trekking all the way to Edgware.

This recipe brings those authentic flavours right to your kitchen. It starts with a marinade bursting with warm spices. We're talking proper flavour explosion here.

It is so easy you will want to make Chicken shawarma at home more often.

Prep Steps: The Key to Shawarma Success

First things first, mise en place, innit? Get your chicken shawarma ingredients prepped. Chop your chicken, measure out your spices. Honestly, this bit makes life so much easier later.

And a little tip: Marinate the chicken the night before. Trust me, it makes all the difference. More flavour, more yum.

Safety wise? Just remember to wash your hands after handling raw chicken, yeah? Two to four hours marinating (or overnight) is key .

step-by-step to Shawarma Glory

Okay, here's the fun bit! Let's get this show on the road.

1. Marinate: Whisk together all the marinade ingredients. Add the chicken and give it a good mix. Get it all coated!
2. Chill Out: Pop it in a bag or container and stick it in the fridge for at least 2 hours, or overnight .
3. Get Cookin': Heat some olive oil in a large pan over medium high heat.
4. Fry it up: Add the chicken in a single layer (do it in batches if you need to).
5. Cook to Perfection: Cook, stirring now and then, until the chicken is cooked through. About 8- 10 minutes should do it.
6. Temperature check: Make sure the internal temperature reaches 165° F ( 74° C) .
7. Warm 'em up: Warm your pita breads in a dry skillet, microwave, or oven. You want them nice and pliable.
8. Wrap it up: Spread some tzatziki or garlic sauce, add your chicken, lettuce, tomatoes, cucumbers, red onion, parsley and roll it up tight !

Pro Tips for Shawarma Perfection

Want to take your homemade shawarma recipe to the next level?

• Don't overcrowd the pan, that is one common mistakes you will want to avoid, you are looking to cook the chicken, not steam it.
• For a spicy chicken shawarma wrap , add a pinch of chilli flakes to the marinade. Boom!
• Don't skip the warming up of the pita . No one wants a wrap that falls apart!

Honestly, making a Chicken shawarma wrap is a total game changer. It's fun, it's flavourful, and it's way better than anything you'd get from a greasy takeaway.

Try it out! Moroccan Shawarma or Syrian Shawarma Recipe you can adapt this to your taste, just like you would if you are figuring out what to eat with Pita bread .

Recipe Notes: The Nitty Gritty for Chicken Shawarma Wrap Success

Alright, you've got the recipe. Now let's talk shop about these Chicken Shawarma Wraps . I always reckon a few insider tips make all the difference. Let's get this bread.

Serving Like a Pro: Plating and Presentation That Pops

Honestly, presentation matters, even if it's just for you! When plating your chicken shawarma wrap , think about height and colour. Stack them on a plate, slightly overlapping.

A sprinkle of extra parsley? Chef's kiss . I love a side of crispy homemade chips or a fresh salad to really nail it.

And a cold glass of lemonade? Perfect. Think about what to eat with pita bread!

Storage Sorted: Keepin' it Fresh

Right, leftovers. Pop your cooked shawarma ingredients chicken, veggies, sauce into separate airtight containers. This stops the chicken from making the salad soggy.

The chicken is good in the fridge for 3-4 days . I wouldn't recommend freezing the wraps after assembly, you know? But the cooked chicken freezes well.

Just make sure you cool it down first. When reheating, ensure the internal temp reaches 165° F ( 74° C) .

Variations: Switching it Up!

Fancy a bit of a twist? This homemade shawarma recipe is super adaptable. For a dietary tweak, try using gluten-free pita bread.

If you're feeling brave, crank up the heat with a pinch of chilli flakes in the shawarma marinade . You can make Moroccan Shawarma using preserved lemons!

Nutrition Basics: Goodness in Every Bite

So, what are you actually eating? Each wrap is roughly 550-650 calories , packing a good punch of protein ( 45-55g ) from the chicken.

You're also getting some healthy fats ( 25-35g ) and energy boosting carbs ( 40-50g ).

It's a decent balance, though watch those sauce portions to keep the calories in check. Feel good about your food choices, especially using fresh chicken shawarma ingredients.

Right then, off you pop and get cooking! The best easy chicken shawarma is the one you make yourself, innit? Don't be shy about experimenting with your Syrian Shawarma Recipe ! And if it goes a bit pear shaped? Who cares! It'll still taste blimmin' amazing.

Enjoy your Middle eastern wrap recipe adventure!.