Chicken shawarma is an Arab dish. Usually Shawarma is made by grilling meat or chicken on a spit.

Chicken Shawarma is served in restaurants stuffed in a pita or wrap or in a sandwich with vegetables and sauce.

I made this chicken shawarma in the pan on the stove top.


2 pounds of chicken thighs or breast meat or a mix of both

1/2 cup of healthy cooking oil

2 teaspoons of coriander seed powder

1 teaspoon of cumin powder

1 teaspoon of black pepper powder

1/2 teaspoon of clove powder

1/2 teaspoon of cardamom powder

1/2 teaspoon of cayenne or 1 teaspoon of red chili powder

1/2 teaspoon of turmeric powder

1 teaspoon of salt

2 tablespoons of garlic paste

juice of one large lemon


Make few cuts in the chicken pieces so that the spices can get in while marinating.

Marinate the chicken with the lemon juice and all the spices and salt. Add 2 tablespoons of oil also along with the lemon juice and spices. Mix well and allow to marinate for 20 minutes.

In a large bottom pan add oil and allow to heat well , now add the chicken pieces, arrange them in such a way that all the pieces are touching the bottom of the pan.

Cook for 3 minutes and turn the pieces to the other side. Remove all the marinade paste and apply on top of the chicken pieces. Allow the chicken to cook for 3 more minutes and turn.

The spices may get roasted and start to stick at the bottom of the pan, reduce the heat and keep turning the chicken in the spices till they are all well cooked. This takes about 20 to 25 minutes.

Now remove the cooked pieces on to a plate and allow them to cool.

After the pieces cool, place the pieces on a cutting board and cut them to bite size pieces ready to be added into your tortillas or sandwiches.

To make the jalapeno sauce:


6 medium sized jalapenos washed and sliced

1 shallot sliced

6 cloves of garlic

juice of one large lemon

1/2 cup of olive oil

1/2 teaspoon of salt


Fry the jalapenos, sliced shallot, and garlic in a pan with a little oil till the are a little roasted and the garlic turns brown.

Remove from the pan and cool them.

After they are cooled add them to a blender along with salt, lemon juice and olive oil and blend well till a smooth creamy mixture is formed.

Remove and store in a jar and use as dip or sauce for salads, shawarma, fries, and sandwiches.

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