Ryans Chicken Shawarma
From rescinderella 16 years ago
- 75 minutes to make
- Serves 8
My husband started ordering Chicken Shawarma off of any menu that had it. He had a favorite version, and so I did my best to emulate the recipe! Of course, it is the chicken version. You can make this with lamb or beef, I'm sure. Read more Also, it should serve 8 people, but we each usually eat one large lavash! See less
Ingredients
- 1 - 2 lbs of chicken (breasts or thighs, no bones or skin) shopping list
- 4 large lavash (8 if you cut in half - you can also use pita bread if you can't find lavash) shopping list
- Marinade
- 1/3 cup of vinegar shopping list
- 1 cup of plain yogurt, (I like Greek yogurt, so creamy & tangy!) shopping list
- 1 larger lemon (about 1/4 or 1/3 cup of juice) shopping list
- 2 - 3 garlic cloves, pressed shopping list
- 1 tsp. pepper shopping list
- 1/2 tsp. salt shopping list
- 2 cardamom pods shopping list
- 1 tsp. allspice shopping list
- Dressing
- 1 cup of tahini shopping list
- 3 garlic cloves, pressed shopping list
- 1 larger lemon (another 1/4 cup or so of juice) shopping list
- 1/4 cup of plain yogurt shopping list
- pinch of cumin shopping list
- Potential ingredients for your shawarma:
- sumac shopping list
- sliced tomato shopping list
- sliced cucumber shopping list
- sliced red onion shopping list
- lettuce shopping list
- crumbled feta shopping list
- pickled turnip or carrot shopping list
- Must haves:
- chopped parsley shopping list
- sliced pickles shopping list
How to make it
- Combine all marinade ingredients and move to a large ziploc bag or other sealable, marinade-friendly container.
- Add chicken and put in the fridge for at least five hours. Marinate overnight for best results!
- When done marinating, put chicken & marinade into a saucepan over low to medium heat for 30 - 45 minutes (or until chicken is done, and marinade is reduced to a creamy texture).
- While chicken is cooking, cut up your veggies. Put tomato, cucumber, and onion slices into a bowl and sprinkle with 1 teaspoon or so of sumac. (Never measured this). Put in fridge until chicken is done.
- Mix together dressing ingredients until smooth, so delicious! Sneak a taste & set aside.
- When chicken is done, fork shred or slice very thin. (I prefer fork shredded).
- Lavash should be room temperature for pliability (sometimes I even warm them up a little in the oven or on the gas stove for a toasty flavor & texture).
- Add ingredients as you like, (don't overdo it with the parsley), pour on dressing, roll it up like a burrito and enjoy!
The Rating
Reviewed by 4 people-
Your husband is a fortunate man - This is one of the best recipes I have seen right down to the sumac!
I myself would add a little cinnamon to the marinade however. But this is really good!
alexander_kassal
in Joppa loved it
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yummy!
iffyo
in loved it
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YUUUUUUUUMMY !!! I will have to try this out on the hubby. He thinks he can't eat anything but hamburger,steak and baked chicken . lol !
dixiejet
in Downsville loved it
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