Chicken Shawarma Sandwich

Auntie Eman’s Chicken Shawarma Sandwich

This homemade chicken shawarma is bursting with Middle Eastern flavors and wrapped in thin, warm bread. The secret is in the marinade, the smoky cooking method, and the creamy, tangy sauce.

Ingredients:

For the Chicken Marinade:

• 2 chicken breasts, sliced thinly (about the size of the palm of a hand)

• 1/4 cup olive oil

• 1 capful of vinegar (about 1 teaspoon)

• 2 tablespoons lemon juice

• 1 heaping tablespoon shawarma seasoning

• 1 teaspoon ground cardamom

• 1 teaspoon lemon pepper seasoning

• Salt to taste

For the Shawarma Sauce:

• 1/4 cup chopped pickles

• 1/2 cup chopped tomatoes

• 1/4 cup chopped green onions

• 1 tablespoon tahini

• 1 tablespoon lemon juice

• 1 heaping tablespoon mayonnaise

• 1/2 teaspoon lemon pepper seasoning

• 1 tablespoon chopped parsley

Other Ingredients and tools:

• Thin flatbread (store-bought or homemade)

• 1 tablespoon butter (for cooking)

• 1 small piece of charcoal

• 1 teaspoon oil (for coal-smoking technique)

• Aluminum foil

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix the olive oil, vinegar, lemon juice, shawarma seasoning, cardamom, lemon pepper, and salt.

   • Add the chicken slices and coat them well with the marinade.

   • Cover and refrigerate for at least 4 hours, preferably overnight, for deeper flavor.

2. Prepare the Shawarma Sauce:

   • In a bowl, combine chopped pickles, tomatoes, and green onions.

   • Add tahini, lemon juice, mayonnaise, lemon pepper seasoning, and chopped parsley.

   • Mix well and set aside.

3. Cook the Chicken:

   • Heat a buttered pan over medium heat.

   • Add the marinated chicken slices and cook until golden brown and fully cooked (about 5-7 minutes per side).

   • To infuse a smoky flavor, heat a small piece of charcoal on the stove until it turns red-hot.

   • Place a small square of aluminum foil in the pan, pour a teaspoon of oil over the hot coal, and quickly cover the pan with a lid to trap the smoke. Let it sit for 1-2 minutes.

   • Remove the foil and charcoal, then slice the chicken into thin strips.

4. Assemble the Shawarma Sandwich:

   • Lay the thin flatbread on a clean surface.

   • Spread a generous amount of the shawarma sauce over the bread.

   • Add the sliced chicken on top.

   • Roll the bread tightly.

   • Press inside a panini presser or press into the pan if desired warm.

   • Slice the shawarma.

5. Serve and Enjoy:

   • Serve warm with extra sauce on the side.