Chicken Shawarma Recipe

Find an authentic chicken shawarma recipe by chef Zakir Qureshi brought to you by Enjoy a delicious homemade shawarma with a finger licking taste. This shawarma brings you one of the best tastes from Arabic cuisine.

36946 Views 26 Comments

To Prep
To Cook
As Desired


For Pita Bread:
Self Raising Flour: 250 grams
Flour: 125 grams
Yeast: 7 grams
Salt: 7 grams
Milk: 225 ml
Sesame Oil: 60 grams

For Salad:
Vinegar: 1 full cup
Carrot Julienne: 1 no.
Cucumber Julienne with Skin: 1 no.
Beetroot Julienne: 1/2
Salt: a pinch

For Chicken:
Chicken Breast (Thin SlIced): 150 gram
Oil: 2 tbsp
Garlic: 1 tsp
Crushed Red Chili: 1 tsp
Salt: as per taste

For Hummus:
Chickpeas: 1 cup (bOiled)
Black Pepper: 1/2 tsp
Curd: 250 gram
Salt: a pinch
Tahini Sauce: 2 tbsp

How to make Chicken Shawarma


How to Make Pita Bread for Shawarma:

Combine self rising flour and maida flour, yeast and salt and mix well.
Add a little milk to the mixture it and mix well again.
Make sure that yeast grains and salt are mixed completely in the mixture.
Now add remaining milk and sesame oil and mix well. Now Knead the mixture.
In order to knead the dough more effectively, put it on countertop, add oil to knead if dough is too sticky as to make it as soft as possible.
Once oil is mixed thoroughly in the dough, sprinkle some flour on the countertop, knead the dough so it becomes bit soft and firm. Leave aside for 10 minutes.
Preheat oven at 180 degree centigrade.
Make medium size balls with the dough you made.
Spread the balls on floured surface of countertop, flatten in desired size round breads using a rolling pin.
Grease baking tray and place the breads.
Place the tray on lower rack of preheated oven.
Bake pita bread for 8–10 minutes.
Watch from the oven glass if the bread has risen.
Once it has risen, pita bread is ready.

How to Make Chicken Shawarma Salad:

First heat vinegar in a pan, add julienne carrot, julienne cucumber and salt.
Once vegetables become tender, remove from the pan place in a bowl aside.
Now add beetroot to the vinegar in pan and cook for a while.
Once it becomes tender, remove from the pan and place in the vegetables bowl.
Chicken shawarma salad is ready.

How to Make Chicken for Shawarma:

Heat oil in pan, add garlic and sauté fry.
Add chicken, salt and red chillies.
Cook till chicken is done.
Chicken is ready to use in shawarma.

How to Make Hummus for Shawarma:

Blend chickpeas, tahini sauce, curd, salt and black pepper in a blender well.
Hummus is ready to use in shawarma.

How to Make Chicken Shawarma:

Cut pita bread from the middle shaping it like a pocket.
Fill in the salad, hummus and chicken.
Chicken shawarma is ready.
Serve hot and enjoy either as snack or as a main course meal.

Zakir Qureshi Posted By: Hayam, UAE

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Reviews & Comments (26)

Hania - khi Nov 27, 2017
I like this chicken shawarama it looks scrumptious , i want to make it myself and as it is also an easy one, i would love to try it again and again. But first tell me what is pita bread ? and where can I buy it from?
Ambreen Khan - New York Nov 07, 2017
Wow very good method of making a shawarma, I like these kinds of extra ordinary and unique chicken foods. I like shawarma, manchurian, chow mein and all these kinds of foods. These are very delicious in taste and everyone eats happily and passionately.
Maliha - Sadiqabad Oct 16, 2017
chicken shawarma has a very good taste. These days I was making shawarma at home, I am avoiding buying it from outside. Because of low quality chicken and unhygienic way that shop keepers use to prepare chicken meat.
Mrs Kamran - Khi Oct 06, 2017
I ate bahadurabad arabic chicken recipe and it was very delicious . I wanna make the same shawarma recipe and want to enjoy it at home. I would love to eat it with pita bread which is also made by me. I love these kinds of nontraditional things.
Sonia - RWL Sep 26, 2017
I am making this shawarma today evening. I see it requires a long list of ingredients. Some of them I already have however much of these ingredients are still required. If could not find all ingredients, I would make without them whatever it tastes.


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