Shawarma
Shawarma from Egypt. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 24 hr
- Total
- 48 hr 25 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Shawarma is listed as chicken from Egypt. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Combine the marinade ingredients in a large ziplock bag (or bowl). Add the chicken and use your hands to make sure each piece is coated.
Step 2
If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece. Marinate overnight or up to 24 hours.
1440 minStep 3
Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
1440 minStep 4
Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat.
Step 5
But if you are worried then oil your hotplate/grill. (See notes for baking) Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
9 minStep 6
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
5 minStep 7
TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce.
Step 8
Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style)
250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Shawarma take?
48 hr 25 min all in — 20 min prep, 24 hr cook, 24 hr 5 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze. yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style). 250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece. Marinate overnight or up to 24 hours.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.