Reheat in the microwave (using 30-second intervals) or in a skillet with a splash of water for moisture.
Store leftover chicken shawarma in an airtight container in the refrigerator for up to 4 days. Also, let it rest for at least 5 minutes before slicing to maximize juiciness.
It should have an internal temperature of 165☏ in the thickest part. Use an instant read thermometer to ensure the chicken isn't undercooked or overcooked. Then start rolling the entire pita starting from the bottom. Generously layer on the lettuce, tomato, onions, pickles, and chicken shawarma.įold the flap back over the filling and then pull the filling down into the pocket using your hands tightly gripping over the bread (no need to pull it all the way down, but just a bit to compress it). In the interior opening of your pita, schmear your sauce. Fold that half down, but don't open up the entire pita. Split the pita around the top half by either tearing with your fingers or using a knife.
Zankou chicken menu calories zip#
To make the marinade, in a bowl or zip top bag combine ground cumin, ground coriander, kosher salt, ground black pepper, garlic powder, onion powder, ground allspice, ground cinnamon, ground cardamom, plain yogurt, extra-virgin olive oil, and fresh lemon juice (PHOTOS 1-2).Īdd the chicken and coat evenly with the marinade (PHOTOS 3-4).Ĭover the bowl or zip the bag, and refrigerate for at least 2 hours or up to 24 hours (overnight).Īlthough you could simply top your pita flatbread with sliced chicken shawarma and other filling ingredients and roll it up, there is a more traditional way to roll these wraps.įirst lay your pita on a work surface with the bottom (less dark side) facing up. You could, of course, also use traditional Lebanese toum, tarator (tahini sauce) (though more typical with beef shawarma and falafel), hummus, tzatziki sauce (technically Greek but still delicious), or a simple yogurt and garlic sauce. It's easy to make and lower in fat than toum (using a lot less oil to make it).
They add both color and texture to what is already a fantastic combination of flavors. It is a fantastic option as the sauce component for chicken shawarma sandwiches or plates.Ĭlassic additions to a chicken shawarma sandwich include lettuce, tomato, and red onion. I obsess over their garlic sauce, which is very similar to "toum," a Lebanese garlic dipping sauce. This chicken shawarma wrap recipe is reminiscent of one of my favorite dining spots in Los Angeles, Zankou Chicken. Similar dishes from different cultures which use the same vertical rotisserie cooking technique include doner kebab (Turkey), gyros (Greece), and tacos al pastor (Mexico). There is a heat source on one side of the rotisserie, and the spit slowly turns to cook the meat, typically lamb, beef, or chicken.įinally, thin slices of cooked shawarma are shaved off the spit and piled onto plates and into sandwiches. It's made with thin slices of seasoned raw meat stacked into a cone-like shape on a vertical rotisserie. Shawarma is a popular Middle Eastern and Levantine street food. (This post was originally published in October 2016, but was updated with new photos and a new recipe in 2022). My favorite way to serve chicken shawarma is wrapped in pita bread and slathered with pungent garlic sauce. Make easy homemade Middle Eastern Chicken Shawarma Wraps with this recipe! A variety of fragrant spices combine with yogurt and lemon juice to yield a simple yet flavorful marinade.
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