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Home » Chicken Recipes

Chicken Shawarma Recipe; with best marinade EVER

Published: Feb 26, 2024 · Modified: Mar 6, 2024 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Incredibly tasty chicken shawarma recipe that will transfer you to the Middle East. Best authentic marinade with exotic Middle Eastern spices that will make your shawarma not like any other, one that does not taste like just spiced grilled chicken.

Next time try this beef shawarma too.

A close up picture of a chicken shawarma wrap placed on a awhite countertop with a lemon wedge on the side.
Shawarma is a popular street food throughout the Middle East usually cooked over a cone-like shape vertical spit and served hugged in warm pita bread.
Jump to:
  • ❤️ Why You'' Love This Recipe
  • 📝 Ingredients
  • 🥄 Instructions
  • 🥣 Equipment
  • 💡 Tips
  • 🧺 Storage
  • 💬 FAQs
  • ⌛ Make Ahead
  • 🍽️ Serve With
  • 📣 Related Recipes
  • Chicken Shawarma Recipe

Shawarma is probably the second most popular Middle Eastern food in the whole world, right after falafel. This is the best chicken shawarma recipe, trust me. I've tried many shawarma(s) before that I've lost count of, and this is the ultimate spice mix and way of making shawarma as close as possible to the one I remember from my childhood.

❤️ Why You'' Love This Recipe

  • The flavor of this chicken shawarma is absolutely divine, loaded with everyday spices.
  • Great for gatherings and cookout.
  • Effortless recipe with an amazing result can be grilled, oven-baked or cooked on a vertical rotisserie if you have one.

Take it from a Middle Eastern girl: shawarma should be tangy with a slight sweetness, all combined with a special spice blend and cooked slowly with an umbrella of fat. This is the shawarma I am used to.

Almost all of the recipes I could find online does not give that taste that I grew up with. They all ended up for me under the category of very well spiced grilled chicken but unfortunately not my shawarma.

📝 Ingredients

  • Chicken, I like using chicken thighs but chicken breasts work as great.
  • Yogurt, this is a yogurt based marinade.
  • Mayonnaise, will actually release the powerhouse flavors of the many spices we are using.
  • Orange zest, orange juice, lemon zest and vinegar these are what will give your shawarma much needed acidity and a hint of sweetness.
  • Shawarma spice mix, a bunch of spices that I bet are already there in your home. Detailed below.
  • Onions and garlic, necessary basic flavors.

Shawarma Spice

Here are the spices that you are going to need. I do not want you to be intimidated by the long list as they are all most probably there in your spice rack anyways.

A white plate with shawarma spice blend ingredients placed on a white marble surface.
Homemade chicken shawarma with delicious flavor

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

A collage of 4 images showing how to make chicken shawarma marinade.
  1. In a food processor, combine red pepper, onion, and garlic. Pulse twice until roughly chopped.
  2. Add mayonnaise, tomato paste lemon zest, orange zest and yogurt then pulse until combined.
  3. In a large bowl, combine dry spices, lemon juice, orange juice and olive oil.
  4. Add the onion mixture to the bowl and mix well.
A collage of two images showing how to cook chicken shawarma.
  1. Add chicken and toss well to coat. Fold chicken pieces in half and thread it into two metal skewers. Arrange the metal skewers over the pan, as shown above, so they are elevated. Cover with chicken skin if available.
  2. Bake in the oven for about 40 minutes. Remove the skin and brown the chicken for about 10 minutes on each side.

🥣 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Metal skewers

Don't forget to check out my Amazon storefront for some of my favorite products!

💡 Tips

  • Use Orange juice. The slight sweetness I told you about actually comes from the use of orange juice and not sugar, as I was thinking. I've heard a lot about this before but was hesitant to try.
  • Use zests. Orange and lemon zests also helped in flavoring the dish, giving it the desirable tartness without the need for more vinegar or lemon juice.
  • For best results, I recommend using boneless chicken thighs. Dark meat is best as it has a higher fat content.
  • Use chicken skin if possible: This was genius guys. If you can find lamb fat, then by all means, use it. Or else do as I just did, use the fat dripping from chicken thigh skin. I simply skinned some organic chicken thighs.

🧺 Storage

Refrigerate leftovers in an airtight container for up to 4 days. Freeze if you are going to leave them for longer, take them out to defrost in the refrigerator and rehat on the stove top.

💬 FAQs

What type of food is chicken shawarma?

Chicken Shawarma is made of thin layers of marinated chicken stacked on top of each other on a spinning vertical broilers. Shawarma is usually topped with lamb fat which melts during the process of grilling giving shawarma this unique taste.

What nationality is chicken shawarma?

In Egypt, Shawarma is known to be a Syrian food. A simple search shows that chicken shawarma origin is actually the Levant area. Also some people says it is based off the Turkish doner kebab which is also the base of the famous Greek Gyros.

Carving Chicken Shawarma meat on a wooden surface.
Juicy chicken with aromatic spices will go on your regular rotation

⌛ Make Ahead

You can leave the chicken to marinate overnight but if you are planning to leave it longer, I recommend you freeze the chicken immediately with the marinade. Thaw overnight in the refrigerator before cooking.

🍽️ Serve With

Serve this shawarma as wraps or over a bed of rice. These sides goes great with the chicken shawarma as well:

  • Toum (garlic sauce), baba ganoush, tahini sauce, mutabal are all great to serve with chicken shawarma.
  • Yellow rice, the flavors in this rice pairs very well with the Middle Eastern spices.
  • Mediterranean Chickpea Salad, Greek salad or this amazing Egyptian Salad add fresh veggies to this shawarma dinner.
  • Get the full experience and finish this delicious meal with one or more of these Middle Eastern Desserts.

📣 Related Recipes

If you need recipes that are bursting with flavors and special exotic spice blends, let me introduce you to some of our best Middle Eastern recipes:

  • Beef Shish Kebabs, this easy recipe comes with the best kabob marinade, tips, and video to guide you
  • Chicken Kebabs, try my perfected recipe of chicken kebabs with a marinade of yogurt, lemon, blend of spices and harissa paste.
  • Kofta Kebabs, big in flavors yet so easy to make with simple tips that has been in the family for decades.
  • Chicken Kofta, make something new for dinner that will be ready in just 30 minutes. Serve with Lebanese rice and veggies on the side.
  • Shish Taouk, with tender chicken marinated in a vibrant blend of Middle Eastern spices and grilled, is one of the staple chicken skewers in the Middle East.

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.

A close up picture of a chicken shawarma wrap placed on a awhite countertop with a lemon wedge on the side.

Chicken Shawarma Recipe

Thin strips of flavorful chicken make this ever popular Middle eastern dish. This homemade version of chicken shawarma wraps is great for busy night dinner or meal prep.
4.89 from 54 votes
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Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Diet: Halal
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Marinate for: 8 hours hours
Total Time: 9 hours hours 15 minutes minutes
Servings: 5 servings
Calories: 406kcal
Author: Amira

Ingredients

  • 1 (100g) Small onion, quartered.
  • 5 (12g) Large garlic cloves.
  • ½ (70g) Large red bell pepper .
  • 1 Tablespoon mayonnaise.
  • 1 Tablespoon tomato paste.
  • ½ cup (120g) plain yogurt.
  • 1 teaspoon orange zest.
  • 1 teaspoon lemon zest.
  • ¼ cup Orange juice freshly squeezed no sugar added.
  • 2 Lemons juiced about 6 Tablespoons.
  • 1 Tablespoon white vinegar
  • ⅓ cup olive oil.
  • ½ teaspoon ground cardamom.
  • ½ teaspoon ground cinnamon.
  • ½ teaspoon ground cloves.
  • ½ teaspoon freshly ground black pepper.
  • ½ teaspoon paprika.
  • ½ teaspoon cumin.
  • ½ teaspoon Cayenne pepper optional or add to your liking.
  • 2 teaspoon salt or to taste.
  • 2 bay leaves.
  • 2 pounds boneless skinless chicken thighs.

Quick shawarma white sauce

  • ⅓ cup mayonnaise.
  • ⅓ cup plain full fat yogurt.
  • 1 Large garlic clove, minced.
  • Salt and pepper to taste.

Instructions

  • In the food processor add onion, garlic and red bell pepper. Pulse twice.
  • Add mayonnaise, tomato paste lemon zest, orange zest and yogurt then pulse until combined.
  • In a deep bowl, pour lemon juice, orange juice, vinegar, olive oil and all the spices crumble bay leaves on top and mix.
  • Add the ingredients in the food processor and mix well.
  • Add thighs and toss to coat well.
  • Refrigerate for at least 6 hours or better overnight.
  • Preheat oven to 430F.
  • Divide chicken into two equal piles.
  • Fold one piece of chicken in half and thread it into two metal skewers. Repeat with the remaining chicken until you are done with one pile. Note1
  • Repeat with the second pile of chicken.
  • Choose a pan or a baking sheet that is smaller than the skewers but can contain the drippings from the chicken while being cooked. Line with tin foil.
  • Arrange the metal skewers over the pan as shown above.
  • Place chicken skin over the skewers to cover chicken.
  • Bake in the oven for about 40 minutes.
  • Remove skin and brown the chicken for about 10 minutes each side.
  • Remove pan from oven, cover with foil, make a vent and let it set for 5-10 minutes.
  • Remove skewers and cut chicken into thin slices. Note2
  • In a small bowl. mix the sauce ingredients well
  • Serve with rice or as a wrap with white sauce, cucumber slices, thinly sliced ice berg lettuce, pickles, onion rings, hummus and much more.

Video

Notes

  • Use Orange juice. The slight sweetness I told you about actually comes from the use of orange juice and not sugar as I was thinking. I've heard a lot about this before but was hesitant to try.
  • Use zests. Orange and lemon zests helped also in flavoring the dish giving it the desirable tartness without the need for more vinegar or lemon juice.
  • Use chicken skin is possible: This was genius guys. If you can find lamb fat then by all means use it. Or else do as I just did, use the fat dripping from chicken thigh skin. I simply skinned some organic chicken thighs.
  • For the onion, you can use yellow or red onion.
  • You can also try layering chicken on wooden skewers that has been deeply inserted into a large half onion with a flat side set on a baking dish. I saw this on a facebook video before that I could not find unfortunately. Worth noting that I've tried this method several times and it did not work for me but worked wonders for many of my readers, who also recommended not throwing that onion away as it came out so flavorful.
  • You might want to brown the sliced chicken more in a pan on stove top for more color.
  • Serve with: Serve this shawarma as wraps or over a bed of rice. These sides goes great with the chicken shawarma as well:
    • Toum ( garlic yogurt sauce) , baba ganoush, tahini sauce, mutabal are all great to serve with chicken shawarma.
    • Yellow rice, the flavors in this rice pairs very well with the Middle Eastern spices.
    • Chickpea salad, is one of our favorite too.
  • Make ahead:
    • You can leave the chicken to marinate overnight but if you are planning to leave it longer, I recommend you freeze the chicken immediately with the marinade. Thaw overnight in the refrigerator before cooking.
  • Storage:
    • Refrigerate leftover in a sealed container for up to 4 days. Freeze if you are going to leave them for longer, take them out to defrost in the refrigerator and reheat on the stove top.

Nutrition

Calories: 406kcal | Carbohydrates: 9g | Protein: 37g | Fat: 25g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1149mg | Potassium: 630mg | Fiber: 2g | Sugar: 4g | Vitamin A: 347IU | Vitamin C: 32mg | Calcium: 73mg | Iron: 2mg
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Michelle

    January 25, 2025 at 11:17 pm

    5 stars
    This was FANTASTIC!! I missed the part (my fault) that it needed to marinate for 6-8 hours until I made the marinade haha so we ate it the next day and it was SOOO good! Thank you for sharing this recipe with the rest of us so we can all enjoy it and appreciate your culture! It tasted exactly like the Mediterranean restaurants we love! SO HAPPY! I also made to Toum garlic sauce to go with It and WOW! Another 5 star! I can't wait to eat this meal again! THANK YOU!

    Reply
  2. Lina

    January 08, 2025 at 1:32 am

    5 stars
    Here’s the fully translated version:

    Dear Amira,

    I tried making your recipe for the shawarma. Somehow, I always had the story you told about it in my mind — that this was the shawarma you ate as a child. Was that in Egypt? I ask because I’ve never eaten shawarma like this in Egypt. Anyway, you didn’t overpromise — it tasted so amazing to me, to all of us. We absolutely loved it! The aroma in our home was incredible. I’m going to set aside the recipe I’ve been using until now and only use this one from now on.

    I did make two small changes: instead of bell peppers, I used roasted peppers, and instead of lemon juice and zest, I used preserved lemons.

    Thank you for sharing such a wonderful recipe!

    Your egyptian follower from Germany
    Lina

    Reply
  3. Kessa

    August 23, 2024 at 8:24 pm

    5 stars
    Fantastic!

    Reply
  4. Wei-Jing

    March 03, 2024 at 7:06 pm

    Hi, I am looking forward to trying out this recipe! I don't have cardamom in my pantry, is there a substitute I can use that will still maintain a similar flavor profile?

    Reply
    • Amira

      March 11, 2024 at 1:01 pm

      I will try to find you a good substitute but if you can't find it them skip, this is the best to do right now. Thanks

      Reply
  5. Cathy

    January 04, 2024 at 11:17 am

    3 stars
    Hi can I substitute some kind of beef instead of chicken? What beef has the best results?

    Reply
    • Amira's Pantry

      January 05, 2024 at 3:27 pm

      I have another beef shawarma recipe in this link.

      Reply
  6. mary

    January 02, 2024 at 3:06 pm

    5 stars
    looks great but i do not have the time to make but do use many of your recipes

    Reply
  7. Janis Potter

    September 08, 2023 at 10:01 am

    5 stars
    . My second time to make it. It is the BEST!! Love it!

    Reply
  8. Regine

    June 28, 2023 at 10:54 am

    Everyone in our home absolutely LOVED this recipe! The only thing is it was petty time consuming for me personally as far as prep. I would opt for minced garlic next time and lemon juice instead of using fresh.

    Reply
  9. Zaineb

    March 27, 2023 at 6:05 pm

    5 stars
    This is excellent. Does this recipe work if I want to make beef shawarma as well? Or would I have to change anything?

    Reply
    • Amira

      April 03, 2023 at 12:22 am

      Zainab, glad you liked the recipe. For beef shawarma there is another recipe here is the link .

      Reply
  10. Gabbi

    January 07, 2023 at 5:25 pm

    5 stars
    This was amazing! Adding this to my recipe rotation for sure.

    Reply
  11. Gabbi

    December 29, 2022 at 1:54 am

    5 stars
    This was delicious! I am coeliac and this worked with my gluten free requirements. I served it in gf wraps. Definitely will make this again.

    Reply
  12. Kim Theodorovich Cobb

    October 24, 2022 at 4:01 pm

    5 stars
    This recipe is absolutely delicious. It tastes as good as the chicken shwarma from my favorite restaurant!

    Reply
    • Samantha

      March 13, 2023 at 4:44 pm

      5 stars
      This is so delicious! I love learning how to cook tasty meals from other cultures, and this is at the top. I had never tried shawarma in my life and now I'm hesitant to try any other shawarma recipe. Thank you so much for this recipe, my family and I love it very much and eat it often.

      Reply
  13. Kelsey

    June 20, 2022 at 10:33 am

    5 stars
    I used to live in a town where there were multiple shawarma places. Since I moved I haven’t been able to find a shawarma place close to me. I have tried multiple recipes to satisfy my craving for shawarma. This recipe is absolutely amazing. It is delicious and tasted like something I’d get from a restaurant. I’ve made it twice already. We’ve done shawarma wraps and a salad. Amazing. Thank you for sharing this recipe. Next I’m going to try the beef shawarma recipe you have.

    Reply
  14. Tasha J

    March 29, 2022 at 8:36 pm

    5 stars
    Amazing! I loved it. I will be making this again and again!!

    Reply
  15. Nikki

    March 12, 2022 at 4:43 pm

    Do you think this could be made in the slow cooker? Maybe cooking in the marinade?

    Reply
    • Amira

      March 21, 2022 at 3:53 pm

      I havne't tried that before Nilli, please let us know if you did.

      Reply
  16. Mike Bradley

    February 11, 2022 at 6:00 pm

    5 stars
    This is my second time making this after our friends raved about it the first time. It probably breaks a rule but we used the marinade twice with another round of chicken and the second round was as good as the first. Thanks!!

    Reply
  17. Sathish

    December 11, 2021 at 2:05 pm

    5 stars
    Best recipe I have found for making Shawarma. The city we live in has not great options for middle easter food, but this helps me make it at home!

    Reply
    • Amira

      December 16, 2021 at 4:22 pm

      Thank you so much Sathish, I am so happy you liked it.

      Reply
  18. Andrea

    November 24, 2021 at 5:24 pm

    5 stars
    Came out great! Very authentic!

    Reply
  19. Barb

    October 03, 2021 at 5:31 pm

    5 stars
    This was my first time making and eating shawarma and wow! have I been missing out!! I don't know if it's the best, but it's definitely so good that I don't want to try another recipe! Thank you!

    Reply
  20. Gordon

    July 25, 2021 at 2:58 pm

    5 stars
    My family loved loved this. First time Shwarma and we found it extremely flavorful.

    Reply
    • Amira

      August 05, 2021 at 11:46 pm

      Thanks Gordon for your feedback, glad your family liked it.

      Reply
  21. Beck

    July 04, 2021 at 8:11 am

    5 stars
    I have tried to replicate authentic shwarma forever....this flavour profile of this recipe is EPIC! Thanks you

    Reply
    • Amira

      July 13, 2021 at 8:07 pm

      Awesome Beck!! Thank you so much for your feedback.

      Reply
      • Sarah

        December 30, 2021 at 5:11 pm

        I’ve been making this recipe for several months now and my family loves it! I even got a food processor to make it correctly. It’s our favorite dish!

        Reply
        • Amira

          December 31, 2021 at 9:45 pm

          Thank you Sarah for your comment, I am so happy that your purchase did not go to a waste :))

          Reply
    • Ann

      August 19, 2021 at 10:49 am

      This recipe is amazing!
      First, so easy to put together. And as it is baking in the oven, wow, the kitchen smells so good! As for the taste, major yummy!
      Thank you for sharing this recipe.
      Enjoy!

      Reply
  22. Ash

    May 07, 2021 at 3:16 pm

    Thank you so much for sharing your recipe with us!

    I’ve made the chicken shawarma marinade today and the shawarma was very delicious! I will definitely make it again 🙂

    Ramadan Mubarak
    Love from Germany

    Reply
    • Amira

      May 13, 2021 at 12:22 am

      Thank you so much Ash, I am very glad you liked it.

      Reply
  23. Katia Marques Lidiaque

    March 14, 2021 at 7:24 pm

    what kind of pasta did you use?
    i'm brazilian and i want to learn a different option.
    Thanks for your attention

    Reply
    • Amira

      March 19, 2021 at 5:36 pm

      Pasta? I do not get it can you please clarify in which part? Thanks

      Reply
  24. Kaitlin Jaffray

    March 03, 2021 at 2:59 pm

    Hello just preparing this recipe, looks amazing! However, when do i use the vinegar?

    Reply
    • Amira

      March 12, 2021 at 11:01 am

      Hello Kaitlin, you add the vinegar with the orange juice and the lemon juice. I updated it.

      Reply
  25. Jenah

    January 12, 2021 at 8:49 pm

    Hi can I freeze the extra sauce? I made a whole batch of the sauce but using only half the chicken.

    Reply
    • Amira

      January 15, 2021 at 10:25 am

      Jenah, there is no health risks in freezing the sauce. However the texture will be different as the citrus juice(s) will cause the yogurt to curdle. I do not think it will be a big problem as this is a marinade and not a dip. I hope this helps.

      Reply
  26. Chris

    August 25, 2020 at 8:37 am

    5 stars
    Amazing recipe. This came out so close to our favorite restaurant version that we couldn't believe it. Our family of four ate 7 thighs in a blink, next time I'll make 12. Instead of baking I cooked the chicken on a gas grill using indirect heat for 40 min, and finished over the flame for 5 min to hit 165 F. I also did not have the skins to drape the thighs, but it still came out super moist.

    Reply
    • Amira

      August 25, 2020 at 9:57 am

      Chris, thank you so much for your feedback I am so glad you liked it. Your grilled version is going to be on my menu next week, sounds so delicious.

      Reply
  27. Yvonne Treece

    August 21, 2020 at 10:38 pm

    5 stars
    I have been looking for a yogurt based marinade with cardamom forever! I tried it years ago and could never find it again. I made this on the grill (charcoal) and it is delicious! I just made skewers, and did not drape with the chicken skin, but it worked very nicely. It doesn’t match the dish, but I like it with tzatziki sauce, parsley, tomato and onion. I like to have a mostly green tabouli (like a Lebanese deli I love makes-it has very little wheat and simply dressed w lemon juice and olive oil) on the side. It’s a mishmash of the actual dishes, but I love it!

    Reply
    • Amira

      August 25, 2020 at 9:50 am

      Yvonne, so happy you liked it. Serving it with tzatziki actually sounds delicious, I need to try it for a change.

      Reply
  28. Alice

    April 23, 2020 at 5:55 pm

    5 stars
    Excellent recipe and flavors! I used ingredients as listed, but since I was short on time I used a cast iron skillet Rather then roasting in the oven. Shortly before the thighs finished cooking, I cut up the chicken, and continued browning/carmelizing the meat with some of the marinade. Sprinkled The sandwiches with sumac, and not a bite left on any plate! Thank you for sharing this recipe!

    Reply
    • Amira

      April 24, 2020 at 5:08 am

      Alic, thank you so much for your feedback, I am so happy you all liked it. I'll try your method next time, sounds much quicker.

      Reply
  29. Ovida

    March 27, 2020 at 7:22 pm

    5 stars
    This recipe came out perfectly! I used both chicken thighs in a grill pan on the stovetop, and thighs in the oven. Both were delicious!! 10/10 will make again.

    Reply
    • Amira

      March 31, 2020 at 2:40 pm

      Ovida, thank you so much for trying this recipe out and for your feedback. I am so happy you liked them.

      Reply
  30. Mezo

    January 22, 2020 at 4:31 pm

    5 stars
    Absolutely delicious. I used some pepper paste instead of red peppers and did not add the orange zest, I was afraid it might get bitter and it was very well received. Thank you.

    Reply
    • Amira

      January 23, 2020 at 11:37 am

      Mezo, this is a good idea I will try to look up the pepper paste. Any specific brand you like? Thank you for your feedback.

      Reply
  31. Carlos

    August 10, 2019 at 5:26 pm

    5 stars
    I did some pre-prep the day before and the rest the day I was cooking it. It was fabulous! The only thing I changed was the pita wouldn't roll even after warming them slightly so we just layered chicken, lettuce, cucumber and sauce on a platter and used tongs to serve ourselves. It looked good and it was well worth the work!

    Reply
  32. Amanda Khalaf

    August 02, 2019 at 3:43 pm

    5 stars
    This is better than anything I’ve gotten in a restaurant! So delicious! It takes a little prep, but the end result to so worth it! Thank you for sharing!!!

    Reply
    • Amira

      August 05, 2019 at 12:23 pm

      Amanda, thank you for trying the recipe, I am glad you liked it and I am sure thankful for your feedback. <3

      Reply

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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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