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    Home » Cuisine » Arabic and Middle Eastern

    Spiced Shawarma Chicken Wraps {A Mid-East Feast}

    Published: Oct 25, 2012 · Modified: Jan 18, 2022 by Faith · This post may contain affiliate links · 16 Comments

    Photo (taken by yours truly) of Spiced Shawarma Chicken from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

    If you’ve been reading my blog for a while you know that Mike and I are serious shawarma people.Of course I was thrilled when Brandy (of Nutmeg Nanny) told me that was the recipe she wanted to make for the main course for A Mid-East Feast (the appetizer that everyone made was Zucchini Fritters...and stay tuned because dessert is coming next week!). If you’re not familiar with it, here’s a little bit about shawarma in the Middle East it from my last post on it: Shawarma can be made from just about any kind of meat you can imagine, but chicken and lamb are particularly popular (chicken is my personal favorite). Before being cooked, the meat is marinated and spiced (spices used vary from vendor to vendor), and then formed into a cone shape on a vertical rotisserie. As the meat turns on the rotisserie, the outer layer cooks, crisping in places, and the juices are caught in a drip pan below. The cooked meat is thinly sliced, tossed in the juices, and made into sandwiches, and then the next layer of meat cooks and is sliced off, etc.

    If you’re having trouble getting your kids to eat healthy, try shawarma…after all, it’s the Middle Eastern version of fast food! My niece adores it.

    Mike and I seek out the best shawarma joints when we’re in the Middle East. Once he moved to the U.S., good shawarma was something that he just wasn’t willing to give up…and once I had tasted it, neither was I! The thing about shawarma is that it’s typically cooked on a vertical rotisserie (if you’re wondering what it looks like, check out my post on shawarma in Damascus). Most people I know (myself included) do not have this piece of equipment at home, so to get an authentic-tasting shawarma, I use a two-step cooking process – roasting in the oven, followed by sautéing on the stovetop – which results in delicious and authentic-tasting shawarma.

    The result? Mike (my Middle Eastern hubby) says it’s better, both more flavorful and more tender, than the shawarma back home. (And he doesn’t mince words or spare my feelings when it comes to food, lol.) And that right there is why I loved learning to cook Middle Eastern food.

    The full recipe for my Spiced Shawarma Chicken Sandwiches can be found here on Heather’s blog. If shawarma is your thing you will love this recipe! (And even if it isn’t, seriously, give the recipe a try and I don’t think you’ll be disappointed.)

    A huge thank-you to all the wonderful bloggers participating in A Mid-East Feast! Please stop by their beautiful blogs to check out their shawarma posts and take a look around.

    Brandy – Nutmeg Nanny

    Amanda – Fake Ginger

    Jeanette – Jeanette’s Healthy Living

    Gina – Running to the Kitchen

    Joanne – Eats Well With Others

    Heather – Girlichef

    Natasha – Five Star Foodie

    Megan – What Megan's Making

    Rachel – Baked by Rachel

    P.S. Brandy just got married last weekend – isn’t she a rock star for organizing this event while planning a wedding? Stop by her blog Nutmeg Nanny to say congrats!!

    More An Edible Mosaic Cookbook

    • Where to Find Middle Eastern Ingredients {Giveaway: 4 Middle Eastern Ingredient Prize Packs, Each with a Signed Copy of My Cookbook}
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      Recipe Rating




    1. Yasmeen @ Wandering Spice says

      October 30, 2012 at 11:05 pm

      Fantastic about the Mid East Feast! What a lovely idea and a great way to showcase your hard work putting together the cookbook. Can't wait to see what everyone makes!

      Shawarma is of course one of our favorites too - lamb would be my top choice, especially as it's crisped on the outside. We also don't have a proper shawarma spit (but boy do I wish I did!) so my aunt taught me the same method you use -- to get it nice and tender in the oven, then flash-saute it until it's crispy. Love it!

      Reply
      • Faith says

        October 30, 2012 at 11:09 pm

        Yasmeen, Yes, my hubby and I were SO HAPPY after much experimenting to finally get the perfect shawarma recipe down pat! We love making it at home, and as there aren't any shawarma vendors in the area where we live, it's the only way we get to enjoy it.

        Reply
    2. [email protected] says

      October 26, 2012 at 2:37 am

      I love shawarma its one of my favourite "fast foods". Its something you crave once you've had it. I am heading over to Nutmeg Nanny

      Reply
    3. Veronica says

      October 26, 2012 at 1:11 am

      I'm so glad to have a proper recipe...and so excited that it will be in the cookbook! I've made chicken shawarma and loved it, but I know it could be better and I have to try this version that is even better than the shawarma found in the Middle East!

      Reply
    4. Asiya @ Chocolate and Chillies says

      October 25, 2012 at 10:42 pm

      We LOVE shwarma but have a hard time finding a good place...our favorite place is a bit far in downtown Toronto. I've tried a recipe at home...tastes good but can't really say it's shwarma. Can't wait to give yours a try!

      Reply
    5. Suzie says

      October 25, 2012 at 9:53 pm

      These look wonderful! I have never made this but, would love to. I know it would go over well.

      Reply
    6. Blond Duck says

      October 25, 2012 at 9:34 pm

      Sounds great to me!

      Reply
    7. 5 Star Foodie says

      October 25, 2012 at 9:13 pm

      Junior and I are so enjoying the wraps! Today we had them with grapes, so yummy!

      Reply
    8. Jeanette says

      October 25, 2012 at 6:39 pm

      Faith - these were such a hit in our house - I barely got a bite! I am going to make a double batch next time. I had never tasted Shawarma so I was so excited that we had a chance to try this recipe this past week. My family has been enjoying exploring Middle Eastern food using the recipes from your fabulous cookbook!

      Reply
    9. Alyssa (Everyday Maven) says

      October 25, 2012 at 1:21 pm

      I can NOT wait to make these - they are next!

      Reply
    10. BeadedTail says

      October 25, 2012 at 1:15 pm

      I don't even know how to pronounce that and have never tried it but I wish I had some right now! :)

      Reply
    11. Krista says

      October 25, 2012 at 8:14 am

      I'll be making this for sure! Shawarma is my hubby's favourite!

      Reply
    12. Erica says

      October 25, 2012 at 7:56 am

      oh my gosh yum! I want to eat everything you make :) Brandy is awesome

      Reply
    13. Lorraine @ Not Quite Nigella says

      October 25, 2012 at 6:40 am

      When we were in Oman, a friend told us that we had to have shawarma. And it was delicious! So, so good :D

      Reply
    14. Rosa says

      October 25, 2012 at 6:17 am

      Mouthwateringly scrumptious!

      Cheers,

      Rosa

      Reply
    15. Heather @girlichef says

      October 25, 2012 at 5:47 am

      I am extremely grateful that Brandy chose these Shawarma wraps...you know why? Because it was my first experience with Shawarma in any form - and now I can't get enough of it. All of my future Shawarma experiences will be measured against your fantastic recipe!

      I've always thought about buying one of those little rotisserie ovens just for the purpose of making Pork Al Pastor or maybe Gyros, and if I ever buy one, I'll try Shawarma on it, as well. But I'm in no rush since your way is so perfect.

      And thank you for the shout-out and link, Faith! :D

      Reply

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