I have never tried making chicken shawarma at home before but with @searamiddleeast, it was super easy! The chicken was ready in under 10min in the air fryer. I served it with 3 sauces, a delicious coleslaw, some fries and the easiest homemade flatbread. It was simply divine!
Chicken Shawarma
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I have never tried making chicken shawarma at home before but with @searamiddleeast, it was super easy! The chicken was ready in under 10min in the air fryer. I served it with 3 sauces, a delicious coleslaw, some fries and the easiest homemade flatbread. It was simply divine!
Ingredients
Pickle and sumac sauce
- 3-4 full tbsp light mayonnaise
- 1.5tsp sumac
- 2 tbsp pickles, chopped
- 2 tbsp pickle juice
- Chili flakes to taste
- Salt to taste
Tahini sauce
- 1/2 cup tahini paste
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 1/4 cup water, added in gradually
- Salt to taste
Coleslaw
- 3 -4 tbsp light mayonnaise
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Salt to taste
- 1 cup cabbage, finely shredded
- 1 cup carrots, finely shredded
For the shawarma
- Frozen: Heat the chicken in an air fryer at 200C for 10min. Mix midway.
- Thawed: Heat the chicken in an air fryer at 200C for 5min. Mix midway.
Bread
- 1 cup low fat or fat free Greek yogurt
- 1 cup and 3/4 cup self raising flour.
Method
Pickle and sumac sauce
- 1)
Whisk everything together.
Tahini sauce
- 1)
Whisk everything together.
Coleslaw
- 1)
In a medium bowl, whisk all the ingredients then add the shredded vegetables.
- 1)
Knead until it comes together.
- 2)
Divide equally into 8 balls. Dust your work board and rolling pin with a bit of flour then roll as thinly as possible.
- 3)
Cook on a hot skillet for 3-4 minutes on each side until puffed and cooked.
- 4)
Assemble the wraps as you wish. Add garlic sauce, coleslaw, sauces, extra pickles and most importantly the chicken shawarma.