The Best Homemade Chicken Shawarma
This is the Best Homemade Chicken Shawarma made with taboule, homemade garlic sauce and pickled turnips, all stuffed into a warm pita.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Lebanese
Servings: 4 servings
Calories: 589kcal
- 4 pitas
- 1 cup chopped pickled turnips (if you're in a bind, use sliced normal pickles or pickled red cabbage)
- 1/4 bag frozen fries
Taboule Recipe
- 2 cups chopped parsley
- 1 small field tomato diced and deseeded
- 1 small red onion diced
- 1 tbsp lemon juice
- 1/2 tsp salt
Chicken Shawarma Marinade
- 1 lb chicken breasts or thighs
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp nutmeg
- 1 tsp salt
- 1/2 tsp cinnamon
Garlic Sauce
- 1/4 cup unsweetened plain soy milk
- 1/2 cup sunflower oil
- 2 garlic cloves, minced
- 1/2 tsp lemon juice
- 1/2 tsp salt
Mix together spices, lemon juice, olive oil and minced garlic. Cut chicken breasts in half, lengthwise down the middle. Pour spice mixture in large freezer bag or bowl with chicken and marinate for at least 15 minutes, and up to 24 hours.
Preheat BBQ to med-high. Grill chicken for 12-15 min, flipping halfway through. Alternatively, you can cook the chicken in an oven-safe dish at 400F for 15-20 min until cooked through.
Meanwhile, prepare taboule by mixing all ingredients together. Make garlic sauce by blending all ingredients in a blender or food processor. Finally, cook fries in the oven according to package directions (usually 15 minutes, flipping once).
At this point, everything should be ready to come together. Heat pitas in oven for a couple minutes to soften them. Thinly slice chicken. Top pitas with garlic sauce, chicken, taboule, pickled turnips and fries. Fold up into a wrap and enjoy!
Making pickled turnips is SO easy! Get my go-to pickled turnips recipe and make them 5 days in advance.
To save time, you can buy a little container of garlic sauce from your local shawarma spot – but mine is so easy to make!
Store the leftover tabouli and chicken in the fridge for 3-4 days and the garlic mayo for 7-10 days. Reheat the chicken in the microwave then serve.
Freeze the chicken cooked or raw for up to 3 months.
Calories: 589kcal | Carbohydrates: 61g | Protein: 34g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1935mg | Potassium: 1151mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3159IU | Vitamin C: 66mg | Calcium: 154mg | Iron: 5mg