Chicken shawarma (spiced chicken in pita, with garlic sauce)

A Levantine street food, the Arab cousin of Turkish döner. There's no rotating spit at home, but chicken roasted in a spiced marinade, then thinly sliced and crisped in a pan, comes very close.

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Method

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1. Mix the lemon juice, garlic, olive oil, spices and salt, and toss in the chicken. Cover and refrigerate for at least 2 hours, preferably overnight. ⏱ Timer: 2 h
2. For the sauce, mix the yoghurt with the crushed garlic and a pinch of salt.
3. Spread the chicken on a parchment-lined baking tray, and roast at 230 °C for 20-25 minutes, until the edges brown. ⏱ Timer: 20 min
4. Rest for a few minutes, then slice into thin strips.
5. Crisp up the meat strips for another 1-2 minutes in a hot pan. ⏱ Timer: 1 min
6. Warm the pita, spread with garlic sauce, fill with the meat, red onion, vegetables and pickles, and roll up tightly.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The final pan-frying is what gives it the crisp edge of spit-roasted meat.
• Can also be served in a bowl with rice, hummus and salad.

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More middle east & caucasus ideas

• Molokhia (Egyptian jute leaf soup with chicken)
• Chikhirtma (egg-yolk and lemon chicken soup)
• Tavuk şiş (grilled chicken skewers in yoghurt marinade)
• Tavuk sote (pan-fried chicken with pepper and tomato)
• Shish taouk (garlic-lemon chicken skewer)
• Maqluba (upside-down rice with chicken and roasted vegetables)

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