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#Zankou chicken garlic sauce zip

In the interior opening of your pita, schmear your sauce.

Fold that half down, but don't open up the entire pita. Split the pita around the top half by either tearing with your fingers or using a knife.

#Zankou chicken garlic sauce zip

To make the marinade, in a bowl or zip top bag combine ground cumin, ground coriander, kosher salt, ground black pepper, garlic powder, onion powder, ground allspice, ground cinnamon, ground cardamom, plain yogurt, extra-virgin olive oil, and fresh lemon juice (PHOTOS 1-2).Īdd the chicken and coat evenly with the marinade (PHOTOS 3-4).Ĭover the bowl or zip the bag, and refrigerate for at least 2 hours or up to 24 hours (overnight).Īlthough you could simply top your pita flatbread with sliced chicken shawarma and other filling ingredients and roll it up, there is a more traditional way to roll these wraps.įirst lay your pita on a work surface with the bottom (less dark side) facing up.

You could, of course, also use traditional Lebanese toum, tarator (tahini sauce) (though more typical with beef shawarma and falafel), hummus, tzatziki sauce (technically Greek but still delicious), or a simple yogurt and garlic sauce. It's easy to make and lower in fat than toum (using a lot less oil to make it).

Sauce: After the chicken shawarma itself and the pita bread, in my opinion, the sauce is the most important part and is the easiest to customize to preference! My go-to sauce is this copycat Zankou Chicken Garlic Sauce which is similar to Lebanese toum, a traditional accompaniment for chicken shawarma.

Although they may be easier to find, avoid using the smaller, thicker Greek-style pitas for this recipe. They may be labeled as Arabic bread, Syrian bread, or Lebanese bread, ideally with a diameter of about 10-to-12-inches across.

Pita: Use large, thin pita breads for these chicken shawarma wraps.

Use plain, unflavored yogurt in this recipe. It adds flavor and helps tenderize the meat.

Yogurt: Yogurt works beautifully in marinades, especially for chicken.

You can certainly use chicken breasts or tenders, but if using large breasts, either slice them into thinner cutlets or pound them to an even thickness so they cook evenly.

Chicken: The best option to yield the juiciest chicken shawarma is boneless skinless chicken thighs.

Pickled cucumbers or pickled turnips add another bit of crunch and briny acid to balance everything out.

They add both color and texture to what is already a fantastic combination of flavors. It is a fantastic option as the sauce component for chicken shawarma sandwiches or plates.Ĭlassic additions to a chicken shawarma sandwich include lettuce, tomato, and red onion. I obsess over their garlic sauce, which is very similar to "toum," a Lebanese garlic dipping sauce. This chicken shawarma wrap recipe is reminiscent of one of my favorite dining spots in Los Angeles, Zankou Chicken. Similar dishes from different cultures which use the same vertical rotisserie cooking technique include doner kebab (Turkey), gyros (Greece), and tacos al pastor (Mexico). There is a heat source on one side of the rotisserie, and the spit slowly turns to cook the meat, typically lamb, beef, or chicken.įinally, thin slices of cooked shawarma are shaved off the spit and piled onto plates and into sandwiches. It's made with thin slices of seasoned raw meat stacked into a cone-like shape on a vertical rotisserie.

Shawarma is a popular Middle Eastern and Levantine street food. (This post was originally published in October 2016, but was updated with new photos and a new recipe in 2022). My favorite way to serve chicken shawarma is wrapped in pita bread and slathered with pungent garlic sauce. Make easy homemade Middle Eastern Chicken Shawarma Wraps with this recipe! A variety of fragrant spices combine with yogurt and lemon juice to yield a simple yet flavorful marinade.