Thinly shaved marinated chicken or lamb stacked on a vertical rotisserie, served in warm bread with tahini, pickles, and garlic sauce. Saudi shawarma stands are an institution of late-night street food culture.
Ingredients
800g boneless chicken thighs, thinly sliced
1/4 cup yogurt
3 tbsp white vinegar
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp cardamom
1/2 tsp turmeric
1 tsp salt
4 flatbreads
Tahini sauce
Pickled turnips
Garlic sauce (toum)
Sliced tomatoes and lettuce
Instructions
1Combine yogurt, vinegar, olive oil, cumin, paprika, cardamom, turmeric, and salt to make the marinade. Toss the sliced chicken thoroughly.
2Marinate the chicken for at least 2 hours, ideally overnight in the refrigerator, for maximum flavor penetration.
3Thread marinated chicken tightly onto skewers or layer on a roasting pan. Roast at 220C for 25 minutes until charred at the edges.
4Shave or slice the cooked chicken into thin strips, capturing all the caramelized crispy edges and juicy interior pieces.
5Warm the flatbreads on a hot griddle. Layer with chicken, tahini sauce, garlic sauce, pickled turnips, tomatoes, and lettuce.
6Roll tightly into a wrap, pressing on a hot griddle for 1 minute to seal and crisp the outside. Serve immediately.
Did You Know?
Saudi Arabia has more shawarma shops per capita than almost any other country, and late-night shawarma runs after evening prayers are a cherished social ritual.