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Chicken doner kebabs - Shawerma

By Madam Salamony In English
(5.00/5 - 2 votes)

today we are going to make Chicken doner kebabs ( locally we call it Shawerma)
i am sure almost everyone tried one version or the other of  Turkey's most famous export :) i am giving you the recipe for the chicken version because i found that most people liked it better than the meat one, although i personally prefer the latter.
this recipe is courtesy of  Chef Osama with some modifications by my humble self, he presented it to those who wanted to start their own kebab shops but said that it can also be made at home.

ok let's start,

1/2 kg chicken breast fillets
1 cup Greek yogurt
1 small tomato, mashed
1 big tomato, diced
2 big bell peppers, diced
1 big onion diced or sliced, whichever way you prefer
1 teaspoon Indian curry mix
1/2 cup vinegar
1//2 cup oil (sunflower, olive..etc)
2-3 whole bay leaves
2-3 whole cardamom seeds
white pepper (you can use black)
1/2 teaspoon cinnamon
1/2 teaspoon Zaatar (thyme, sesame and other spices mix)
chilli peppers ground to taste (can be omitted according to preference)
tortilla wraps

3 garlic cloves
3 whole bay leaves
3 whole cardamom seeds
1/2  teaspoon ground cumin
(other optional seasoning is Sumac, dried, ground ginger. i don't add these as i didn't like the taste they added)


grind the above marinade ingredients to make a paste and set aside.

cut the chicken in tendrils of medium size, rub the marinade to the chicken well then mix the rest of the ingredients with the chicken and turn few times, taking care so the chicken pieces won't break.
cover with tin foil and leave in the fridge for 6 hours, preferably overnight.
after marinade time is done,  put a wok on a medium heat burner, tip the chicken and the marinade in and cover, keep stirring from time to time but not to much so the chicken tendrils won't break down.
in case the juices of the chicken are dried up and the meat is still not done, add few drops of oil to the wok so it won't stick.
when the meat is about done, add the diced bell peppers and leave to cook for 5 minutes more, add the diced tomatoes and remove from burner immediately.
don't forget to fish out the bay leaves and cardamom seeds.

to make the sandwich, spread a tablespoon of garlic dip on a tortilla wrap, add two tablespoons of the Shawerma mix, some slices of pickled cucumber and wrap. of course you can add condiments and relish to taste but the above are the traditional ones and i believe they enhance the taste of this dish very well.
tip: wrap in foil paper so it won't drip while eating.

and.. good health.. let me know if you like it!

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By Madam Salamony In English (Visit website)

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