Chicken Shawarma With Hand-Ground Spice Blend
This Arabian style chicken shawarma will transport you to the beautiful Middle Eastern country. This local specialty is a must-try.
Equipment
Pestle and mortar
10-inch non-stick skillet or cast iron skillet
Large mixing bowl
Instant-read thermometer
Spatula or wooden spoon
Ingredients
2 lbs ground chicken - minced chicken, about 900g
¾ cup plain yogurt - 184g
3 tablespoons white vinegar - 45ml — if you prefer a stronger tang, increase to 1/4 cup (60ml)
2 sticks cinnamon
¼ teaspoon nutmeg - freshly grated
10 cloves garlic - crushed- ⅛ teaspoons cardamom seeds - from 3 green cardamom pods
1 teaspoon ground black pepper
1 teaspoon salt- 2 tablespoons fresh lemon juice - juice of 1 medium lemon, 30ml
1 tablespoon vegetable oil - for the skillet- 6 pieces pita breads - for serving
Instructions
- Break the cinnamon sticks into small pieces and add them to a pestle and mortar along with the cardamom seeds, black pepper, salt, and grated nutmeg. Grind for 2–3 minutes until you have a coarse powder. Set aside.2 sticks cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoons cardamom seeds, 1 teaspoon ground black pepper, 1 teaspoon salt
- In a large mixing bowl, combine the yogurt, vinegar, crushed garlic, lemon juice, and ground spice mix. Stir well. Add the ground chicken and mix thoroughly until the marinade is evenly distributed with no dry pockets. Press the mixture flat in the bowl, cover tightly, and refrigerate for at least 2 hours or overnight (up to 24 hours) for the best flavour.2 lbs ground chicken, 3/4 cup plain yogurt, 3 tablespoons white vinegar, 10 cloves garlic, 2 tablespoons fresh lemon juice
- Remove the marinated chicken from the fridge. Heat a 10-inch skillet over medium-high heat and lightly oil it. Spread the chicken mixture in a thin, even layer — don't crowd the pan; cook in batches if needed. Let it cook undisturbed for 2–3 minutes until the edges brown, then break it up and stir. Continue cooking for another 5–7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Alternatively, spread the mixture on a lined baking tray and roast at 400°F / 200°C (200°C fan-forced) for 20–25 minutes, stirring halfway through.2 lbs ground chicken, 1 tablespoon vegetable oil
- Warm the pita breads briefly in the skillet or oven. Spoon the cooked chicken shawarma into each pita and top with your choice of toppings — tahini sauce, garlic sauce (toum), pickled turnips, sliced tomato, cucumber, and fresh parsley all work well. Serve immediately.6 pieces pita breads
Notes
Storage: Cooked shawarma filling keeps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water until it reaches 165°F / 74°C.
Freezing: Freeze cooked filling only (not raw marinated meat) in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Marinate the ground chicken overnight (up to 24 hours) for the best flavour — don't exceed 24 hours or the texture breaks down.
Substitutions: Pre-ground spices work — use 1/2 tsp ground cinnamon and 1/4 tsp ground cardamom in place of whole. Greek yogurt can replace plain yogurt for a thicker marinade. For a gluten-free version, use gluten-free pita or serve in butter lettuce wraps.
Pro Tip: Don't crowd the skillet when cooking. Spread the meat in a thin layer and leave it undisturbed for 2–3 minutes before breaking it up — this is how you get caramelised, flavourful edges instead of steamed meat.
Serving Suggestion: Serve with tahini sauce, garlic sauce (toum), pickled turnips, fattoush salad, or tabbouleh for a complete meal.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 36gProtein: 33gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 134mgSodium: 794mgPotassium: 942mgFiber: 2gSugar: 2gVitamin A: 36IUVitamin C: 4mgCalcium: 118mgIron: 2mg
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