Markouk bread filled with chicken Shawarma, garlic sauce, cabbage salad, sliced tomatoes, and pickled turnip.

In a bowl, combine the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, olive oil, salt, and black pepper. Add the chicken thighs and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and let it rest for 5 minutes before slicing.

Cook the Chicken

In a bowl, mix together the minced garlic, mayonnaise, lemon juice, and salt until well combined. Set aside.

Prepare the Sauce

In a large bowl, mix the shredded cabbage, grated carrot, chopped parsley, lemon juice, olive oil, and salt. Toss until the vegetables are well coated.

Combine Salad Ingredients

On a piece of Markouk bread, place a generous amount of sliced chicken, drizzle with garlic sauce, add a portion of cabbage salad, a few slices of tomatoes, and top with pickled turnips. Roll the bread tightly and serve.

Build the Shawarma

boneless chicken thighs

garlic cloves, minced

ground cumin

ground coriander

ground paprika

ground turmeric

ground cinnamon

olive oil

salt

black pepper

mayonnaise

lemon juice

green cabbage, shredded

carrot, grated

parsley, chopped

Markouk bread

sliced tomatoes

pickled turnips

SAJ Chicken Shawarma

saj chicken shawarma

Recipe information

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