Baked Chicken Shawarma Roll
Ingredients
For the Chicken Marinade:
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500 grams boneless chicken thighs or breasts (sliced into strips)
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3 tablespoons plain yogurt
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 teaspoon ground cumin
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1 teaspoon ground paprika
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1 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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1/2 teaspoon ground cinnamon
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1 teaspoon garlic paste
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/4 teaspoon cayenne pepper (optional, for heat)
For the Garlic Sauce (optional):
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1/2 cup mayonnaise
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2 tablespoons plain yogurt
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2 garlic cloves, finely grated or minced
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1 tablespoon lemon juice
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Salt to taste
For Assembly:
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Flatbreads (pita, tortilla, or Lebanese-style wraps)
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Sliced onions
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Sliced tomatoes
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Shredded lettuce or cabbage
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Pickles (optional)
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Foil or parchment paper (for wrapping)
Instructions
1. Marinate the Chicken:
In a large bowl, combine all the marinade ingredients. Mix thoroughly until the chicken is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
2. Bake the Chicken:
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Preheat the oven to 220°C (428°F).
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Line a baking tray with foil or parchment paper. Lightly grease it.
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Spread the marinated chicken pieces on the tray in a single layer.
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Bake for 20–25 minutes, turning once halfway through, until fully cooked and slightly charred at the edges.
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Optionally, broil for 2–3 minutes at the end to enhance browning.
3. Prepare the Garlic Sauce:
In a small bowl, mix mayonnaise, yogurt, garlic, lemon juice, and salt. Adjust seasoning to taste. Chill until ready to use.
4. Assemble the Rolls:
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Warm the flatbreads slightly to make them pliable.
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Place a portion of baked chicken on each flatbread.
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Add lettuce, tomatoes, onions, and pickles as desired.
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Drizzle with garlic sauce.
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Roll tightly into a wrap. You may wrap the base in foil or parchment to hold it together.
5. Final Bake (Optional):
For a crisp finish, place the wrapped shawarma rolls in a preheated oven (180°C / 356°F) for 5–7 minutes. This helps meld the flavors and slightly toasts the bread.
Serving Suggestion:
Serve warm with a side of fries, salad, or extra sauce.
Let me know if you’d prefer a stove-top or pan version, or if you want a vegetarian alternative.
