General
Chicken Shawarma with homemade garlic herb yoghurt sauce is a Chicken recipe associated by the provider with Saudi Arabian.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Frying pan · Deep heavy pot or deep fryer · Food thermometer
6 clear steps
Start by cutting your chicken up into reasonably small slices. Grab your ziplock bag and dump the freshly sliced chicken inside.
Add garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close the bag and mix thoroughly. Place in fridge for 10-12 hours (shorter is fine but longer is better).
Heat a frying pan over medium-high heat with a little olive oil. Toast one side of each flatbread, then set the breads aside and coat the pan with oil for the chicken. If serving fries, cook them in the air fryer according to the fries’ package and appliance instructions, shaking as directed; the original unitless temperature is not a reliable setting.
Cook the chicken in 2 batches so the pan is not crowded. Sear it, then cook for another 5-8 minutes and continue if needed until a thermometer in the thickest piece reads at least 165°F. Colour and elapsed time alone do not prove doneness. Repeat with the remaining chicken.
While chicken is cooking, place your Greek yoghurt into a bowl. Combine garlic, finely chopped mint and parsley, squeeze or so of lemon and cumin. Combine and add salt to taste. In a small bowl, combine 1tsp garlic powder, paprika, cumin, onion powder, oregano, dried parsley, cayenne pepper (optional) mix and leave aside for fries.
Season fries immediately once cooked and add salt to taste. Once the chicken is complete, serve immediately by laying out your flatbread, spreading the sauce evenly over the bread, add lettuce, onion, tomato, fries, chicken, feta and more sauce on top. Serve immediately.
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