Shawarma arabi
Shawarma arabi, from above
Non vegUAE and Saudi Arabia

Shawarma arabi

Shawarma cut in pieces, fries, garlic sauce, pickles. The Gulf's favourite platter.

60 minTime
49 gProtein each
mediumSpice
The Arabic platter2 chapters · 1 min read

Make it your way

Grandma's wayGulf platter style with chicken.
The original
647kcalsame
49 gproteinsame
4 gfibresame
60minutessame

The original shawarma arabi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless700 g boneless thigh, sliced
Curd (plain yogurt, natural yoghurt)⅓ cup
Lemon juice2 tbsp
Garlic8 cloves (marinade and sauce)
Vinegar1 tbsp
Baharat2 tsp
Cumin powder (ground cumin)1 tsp
Turmeric (ground turmeric)¼ tsp
Kashmiri chilli powder1 tsp
Cooking oil (vegetable oil)4 tbsp (marinade, garlic sauce, fries)
Saltto taste
Pita bread4 large Arabic breads
Potato2, cut in fries
Cucumberpickled cucumber slices

Method

4 steps
  1. 1Marinate chicken with curd, lemon, half the garlic, vinegar, spices and a little oil for 2 hours.
  2. 2Fry or air fry the potatoes until crisp.
  3. 3Sear the chicken in a hot pan until charred at the edges and cooked through.
  4. 4Spread bread with garlic sauce (toum), add chicken, fries and pickles. Roll tightly, toast and cut into bite pieces.
Serve it like this

Arrange the cut pieces on a platter with fries, a bowl of garlic sauce and pickles. Serve hot.

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Make it a meal

What goes with Shawarma arabi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khubz120 min
Bread or rice Jeera rice30 min
On the side Toum20 min
On the side Fattoush25 min
To drink Ayran5 min
Something sweet Muhallabia30 min
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