Chicken Shawarma Sandwich

Serve shawarma in a pita or naan pocket topped with tomato and onion slices. Drizzle with loads of tahini sauce and you have yourself an out of this world chicken sandwich.

Shawarma Sandwich Recipe

4 servings

For the chicken
1 pound boneless skinless chicken breast, cut into thin strips
3 tablespoons distilled white vinegar
3 garlic cloves, minced
1 tablespoon allspice or shawarma spice (I used allspice)
3 tablespoons olive oil
Salt and freshly ground pepper
4 whole grain pita or naan pockets


For the tahini sauce
1/2 cup tahini (sesame paste)
2 cloves garlic, minced or pressed
Juice of 2 lemons
4 tablespoons plain yogurt or sour cream
Salt and freshly ground pepper

For Garnish
1 tomato, sliced
1 small onion, cut into thin strips

In a large bowl, combine the chicken, vinegar, garlic, shawarma spice, olive oil, salt, and pepper. Mix well. Cover and let marinate in the refrigerator for 6 hours, preferably overnight.

Cook the chicken in a medium sauté pan over medium heat, stirring occasionally, 20 to 25 minutes.

Mix all the ingredients for the sauce together in a medium bowl. Serve the chicken in the pita bread pockets, garnished with onion and tomato and drizzled with the tahini sauce.

Note: I personally like to spray my pita or naan with cooking spray and grill it in a panini press to get rid of the cardboard feel it sometimes has. Doing so really makes a difference in the taste and restores elasticity to the bread. You may heat the pita on a skillet instead of a panini press, if you wish.