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Restaurants›Albaraka Mediterranean Market and Grill›Chicken Shawarma Sandwich Recipe

Chicken Shawarma Sandwich Recipe

Name: Albaraka Mediterranean Market and Grills Chicken Shawarma Sandwich Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 unit whole chicken, spatchcocked (about 3–3.5 lb / 1.4–1.6 kg); 1 cups plain Greek yogurt; 3 tbs olive oil; 3 tbs fresh lemon juice; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground paprika; 1 tsp smoked paprika; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1 tsp ground allspice or baharat; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs white vinegar or apple cider vinegar; 4 unit pita pockets or flatbreads (6–8 inch); 1 unit tomato, thinly sliced; 0.5 unit cucumber, thinly sliced or ribbons; 0.5 unit red onion, thinly sliced; 2 cups shredded romaine or lettuce mix; 0.25 cups fresh parsley, chopped; 0.5 cups pickled cucumbers or traditional pickles, sliced; 0.5 cups pickled turnips (optional), sliced; 0.5 cups house garlic-tahini sauce (toum style alternative); 0.5 cups yogurt-tahini sauce (recipe below); 0.5 cups plain Greek yogurt; 2 tbs tahini (sesame paste); 1 tbs lemon juice; 1 cloves garlic, grated; 2 tbs water (to thin)

Inspired by Albaraka Mediterranean Market and Grill

Time2h 40m

Serves4

Fresh vegetable marinated whole chicken cooked slowly over a spit-fire

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Ingredients

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Marinated Chicken

1 unit whole chicken, spatchcocked (about 3–3.5 lb / 1.4–1.6 kg)

1 cups plain Greek yogurt

3 tbs olive oil

3 tbs fresh lemon juice

4 cloves Garlic, minced

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ground paprika

1 tsp Smoked paprika

1 tsp Ground turmeric

1 tsp Ground cinnamon

1 tsp ground allspice or baharat

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs white vinegar or apple cider vinegar

Sandwich Fillings & Sauces

4 unit pita pockets or flatbreads (6–8 inch)

1 unit tomato, thinly sliced

1/2 unit cucumber, thinly sliced or ribbons

1/2 unit Red onion, thinly sliced

2 cups shredded romaine or lettuce mix

1/4 cups Fresh parsley, chopped

1/2 cups pickled cucumbers or traditional pickles, sliced

1/2 cups pickled turnips (optional), sliced

1/2 cups house garlic-tahini sauce (toum style alternative)

1/2 cups yogurt-tahini sauce (recipe below)

Yogurt-Tahini Sauce

1/2 cups plain Greek yogurt

2 tbs tahini (sesame paste)

1 tbs ReaLemon lemon juice

1 cloves garlic, grated

2 tbs water (to thin)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Cooking

2 tbs neutral oil (for roasting / basting)

1 tbs butter (optional, for toasting bread)

Method

Marinated Chicken

Prepare and spatchcock the chicken

If not already done, remove backbone with kitchen shears and press down to flatten (spatchcock). Pat the chicken dry with paper towels. This allows even cooking and faster marinating penetration.

Make the shawarma marinade

In a bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, white vinegar, ground cumin, coriander, paprika, smoked paprika, turmeric, cinnamon, allspice (or baharat), kosher salt, and black pepper. Whisk until smooth and well blended.

Marinate the chicken

Rub the marinade all over and under the skin of the spatchcocked chicken, getting a good coating on the breast and thigh meat. Place chicken in a resealable bag or covered container and refrigerate for at least 6 hours, ideally overnight (up to 24 hours).

Bring to room temperature

Remove the chicken from the refrigerator 30–45 minutes before cooking to bring it toward room temperature for even roasting.

Roast (spit/fire-inspired method in oven)

Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and brush rack lightly with oil. Put the chicken skin-side up on the rack. Brush with neutral oil. Roast for 25–30 minutes, then reduce oven temperature to 375°F (190°C) and roast until internal temperature registers 165°F (74°C) in the thickest part of the thigh (about additional 20–30 minutes depending on size). Baste once or twice with pan juices. If you prefer a charred finish similar to spit-fire, broil on high for 2–4 minutes, watching closely, to develop darker edges.

Rest and slice

Remove chicken from oven and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. Using a sharp knife, slice meat thinly across the grain (breast and thigh), or shred with forks for a more traditional shawarma texture.

Yogurt-Tahini Sauce

In a small bowl combine 1/2 cup Greek yogurt, 2 tbs tahini, 1 tbs lemon juice, grated garlic, 2 tbs water, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth and adjust consistency with more water if needed. Taste and adjust lemon or salt. Chill until assembly.

Sandwich Fillings & Assembly

Prepare vegetables

Slice tomato, cucumber and red onion thinly. Chop parsley and shred the romaine. If pickled turnips or cucumbers are used, slice them ready for sandwiches.

Warm bread

Warm pitas or flatbreads on a dry skillet over medium heat 30–60 seconds per side or briefly in a 350°F (175°C) oven for 3–5 minutes. Optionally lightly butter the flatbread and toast for extra flavor.

Assemble the sandwich

Open each pita or lay flatbread out. Spread about 1–2 tbs of yogurt-tahini sauce inside (or 1–2 tbs garlic-tahini/toum if using). Add a layer of shredded romaine, then 3–4 oz (about 85–115 g) of sliced/shredded shawarma chicken per sandwich. Top with tomato slices, cucumber, red onion, pickles, and a sprinkle of chopped parsley. Drizzle an additional 1 tbs sauce over the filling if desired. Fold or tuck and wrap in parchment for easy eating.

Serve

Serve warm with extra sauce and pickles on the side. Leftover chicken keeps 3–4 days refrigerated and is excellent reheated and used in salads or wraps.

Finish & Cooking Notes

If you have a rotisserie or outdoor spit, you can thread the marinated chicken and cook over indirect medium heat until internal temperature reaches 165°F (74°C). Cooking times will vary; use a thermometer for safety. For more pronounced smoky flavor, add a small pan of soaked wood chips in the grill or smoke box.