Chicken Shawarma with Homemade Yogurt Sauce with Garlic and Herbs

Name: Chicken Shawarma with Homemade Yogurt Sauce with Garlic and Herbs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Chicken breast fillet; 3 clove Garlic; 1 tsp Ground coriander; 1 tsp Ground cumin; 1 tsp Ground cardamom; 1 tsp Cayenne pepper; 2 tsp Smoked paprika; 2 tsp Salt; 60 ml Lemon juice; 45 ml Olive oil; 240 ml Greek yogurt; 1 clove Garlic; 1 bunch Fresh mint; 1 bunch Fresh parsley; 30 ml Lemon juice; 1 tsp Ground cumin; 4 pcs Shawarma flatbreads; 400 g French fries; 1 bunch Lettuce leaves; 2 pcs Tomatoes; 1 pcs Onion; 100 g Feta cheese

Aromatic Saudi-style shawarma with tender marinated chicken, crispy fries, and creamy yogurt sauce. The perfect dish for a hearty lunch or dinner with family.

Ingredients

1 kg Chicken breast fillet
3 clove Garlic
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Ground cardamom
1 tsp Cayenne pepper
2 tsp Smoked paprika
2 tsp Salt
60 ml Lemon juice
45 ml Olive oil
240 ml Greek yogurt
1 clove Garlic
1 bunch Fresh mint
1 bunch Fresh parsley
30 ml Lemon juice
1 tsp Ground cumin
4 pcs Shawarma flatbreads
400 g French fries
1 bunch Lettuce leaves
2 pcs Tomatoes
1 pcs Onion
100 g Feta cheese

Instructions

Slice the chicken breast fillet into thin medium-sized pieces and place in a freezer bag. Add minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, lemon juice, and olive oil. Seal the bag tightly and mix the contents thoroughly until the chicken is well coated with marinade. Refrigerate for at least 10–12 hours (the longer, the better).
Prepare the yogurt sauce: transfer Greek yogurt to a bowl, add finely minced garlic, fresh mint and parsley, lemon juice, and ground cumin. Mix well and season with salt to taste. Set aside.
Heat a skillet over medium heat, lightly brush with oil, and toast the flatbreads on one side until lightly golden. Transfer to a plate.
Place the french fries in an air fryer basket and cook at 180°C for 15 minutes, shaking the basket occasionally. Once cooked, immediately toss with the fries seasoning (1 teaspoon garlic powder, paprika, cumin, onion powder, oregano, dried parsley, and cayenne pepper if desired), mix well, season with salt to taste, and generously coat the hot fries.
Add enough olive oil to the skillet for frying. Once the skillet is well heated, add the chicken in two batches (to avoid overcrowding if using a small skillet). Fry over medium heat until the chicken develops a beautiful crust and dark color — this will take 5–8 minutes. Transfer the cooked chicken to a plate and repeat with the second batch.
Assemble the shawarma: lay out a flatbread, generously spread the yogurt sauce, add lettuce leaves, sliced tomatoes, onion, french fries, fried chicken, feta cheese, and a bit more sauce on top. Serve immediately.