Shawarma is my favorite dish ever! I have only tried the Egyptian and Lebanese shawarmas, they are so good! However, I heard that the shawarma in Iraq could be one of the best in the world per my husband. I love beef shawarma as well as the chicken one. The beef shawarma usually goes with the tahini sauce but the chicken one is best with the tomeyah. Tomeyah is a white thick garlic sauce, it looks like mayo but has a thicker texture to it. It is yummy if you do not have meetings or if you are not planning to talk to anyone for the rest of the day. I would even eat that garlic sauce as a side with some pita bread or with a spoon 😛
6-9 pieces of boneless chicken breasts
1 minced onion
1 cup greek yogurt
2 tablespoons vinegar
2 lime juice
2 tablespoons of shawarma spices
2 tablespoons Sumac
1 tablespoon Olive oil
More olive oil to brown the wraps
salt and pepper
Flour tortilla to wrap the sandwich
Slice the chicken in thin long slices and set aside in a large bowl.
Prepare the marinate (all mixed in the kitchen machine): onion + 1 cup of greek yogurt + lemon juice + vinegar, Sumac and spices like shawerma spice+ paprika + salt and pepper + 1 tablespoon olive oil. Mix them all together.
Pour the marinating sauce on the chicken.
Put it in the fridge for at least 2 hours (best if left overnight).
Stir fry the chicken when brown remove and set aside on a plate. Make sure that all the sauces are dried up. To get there, make sure the oil is hot when you add the chicken and that the heat is on medium high, not low.
Add the shawerma on the edge of the tortilla and roll.
In a hot pan on medium low heat, put the shawarma wrap with the folded piece facing the olive oil.
Do not flip until the bottom is golden color.
When golden brown, set on a paper towel on a plate. Enjoy!
- 4 minced garlic cloves
- 1 lime juice
- 1 tablespoon vinegar
- 2 cups sour cream
- 1 cup mayonnaise
- salt and pepper
- small mashed potato (optional for texture)
Blend all the above. If you love the thick consistency add 1 small mashed potato to it.