This Chicken Shawarma recipe comes complete with taboule, homemade vegan garlic sauce and pickled turnips all stuffed into a warm pita. It's a surprisingly healthy copy cat!
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4.67 from 3 votes

Homemade Chicken Shawarma

This Chicken Shawarma recipe comes complete with taboule, homemade vegan garlic sauce and pickled turnips all stuffed into a warm pita. It's a surprisingly healthy copy cat!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Wrap
Cuisine: Lebanese
Servings: 4 servings

Ingredients

  • 4 pitas
  • 1 cup chopped pickled turnips (if you're in a bind, use sliced normal pickles or pickled red cabbage)
  • 1/4 bag frozen fries

Taboule Recipe

  • 2 cups chopped parsley
  • 1 small field tomato diced and deseeded
  • 1 small yellow onion diced
  • 2 tsp lemon juice
  • 1/2 tsp salt

Chicken Shawarma Marinade

  • 4 chicken breasts (or 1lb chicken thighs)
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic minced
  • 2 tsp turmeric
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp salt

Garlic Sauce

  • 1/2 cup unsweetened plain soy milk
  • 1 cup sunflower oil
  • 2 garlic cloves, minced
  • 1 tsp lemon juice
  • 1/2 tsp salt

Instructions

  • Prepare taboule by mixing all ingredients together, and cook fries in oven according to package directions. Set aside to use as toppings on your pita.
  • Meanwhile, mix together spices, lemon juice, olive oil and minced garlic. Cut chicken breasts in half, lengthwise down the middle. You should get 8 cutlet-like chicken breasts. Pour spice mixture in large freezer Ziploc bag with chicken and marinate for at least 15 minutes, and up to 24 hours.
  • Preheat BBQ to med-high. Grill chicken for 12-15 min, flipping halfway through. Alternatively, you can cook the chicken in an oven-safe dish at 400F for 15-20 min.
  • While chicken is cooking, make garlic mayo (this can be made ahead of time too - it's an AMAZING condiment to keep in the fridge!) Pour all ingredients into a blender, food processor or Magic Bullet and blend on high for 15-20 seconds until mixture is smooth and creamy and thick.
  • At this point, everything should be ready to come together. Heat pitas in oven for a couple minutes to soften them. Thinly slice chicken. Top pitas with garlic mayo, chicken, taboule, pickled turnips and fries. Fold up into a wrap and enjoy! Leftover garlic mayo (if you can keep yourself from eating it all that is...) keeps in the fridge for 7-10 days or so, and all the other ingredients will keep for a few days so you can change it up by making salads, sandwiches, etc. ENJOY!!!