While shawarma and gyros may seem similar at first glance, they’re actually quite different from one another. Shawarma can be made with chicken, beef, or lamb and is usually served wrapped in pita bread. Gyros, on the other hand, are traditionally made with pork and are served on a long piece of bread with sauce spread throughout the meat. You can find shawarma at Middle Eastern restaurants across the world and it’s generally easier to find than gyros, but you can easily recreate your favorite shawarma at home with this simple recipe.
Preparation
When you’re preparing a shawarma, it is important to use high-quality ingredients. After all, they make up most of what your shawarma will taste like! Use a boneless chicken breast that has been trimmed of excess fat. Make sure to cut it into a rectangular shape as opposed to a round one, which is more difficult for rotating on a spit. If you are using beef instead of chicken, make sure to choose extra lean meat and trim off any excess fat that may be on it. Make sure your pita bread isn’t too thick; you want to be able to bite into it without feeling like your jaw might get stuck. You can buy pitas in most grocery stores, but if you have time, try making them yourself. Homemade pitas turn out much better than store bought ones and aren’t hard to make at all. Just mix flour with water until you get a doughy consistency then roll it out until thin before cooking in an oven or on a grill over medium heat. Once done cooking, let cool slightly before assembling your shawarma sandwich. A little bit of hummus makes an excellent spread for your sandwich but if you don’t have any available, tahini works just as well! You can find tahini in many health food stores or online. Mix together some olive oil, lemon juice, garlic powder and salt to create a simple marinade for your chicken. Let it sit overnight in a covered container in the refrigerator so that all of its flavors can meld together nicely. The next day, cook your chicken over medium heat until cooked through completely. This should take about 10 minutes per side depending on how thick you cut your pieces. While your chicken cooks, prepare some vegetables by chopping them up finely and adding them to a bowl along with olive oil, lemon juice and salt. Toss everything together so that everything is coated evenly then set aside while you finish cooking your chicken. Next comes assembly! First slice open two pitas (or homemade pita) horizontally so that each half becomes four smaller pieces of bread.
Cook Chicken
You can't have shawarma without chicken, so get to grilling. To ensure your meat will be fully cooked and not undercooked, use a meat thermometer to monitor its internal temperature. While not required, it’s recommended that you cook chicken until an internal temperature of 165°F is reached; doing so is especially important if you'll be serving anyone who has a compromised immune system (such as small children or elderly adults). Once cooked, let chicken rest for five minutes before slicing into thin strips. When in doubt, err on the side of caution by cooking your meat longer. Better safe than sorry! If you want to avoid using a grill altogether, feel free to roast your chicken in an oven instead. Doing so ensures even browning and crispier skin compared to grilled meat. Just make sure you turn your oven up to 450°F while preheating, then reduce heat when ready. Cook roasting-chicken pieces uncovered until their skin turns golden brown and juices run clear (about one hour), making sure not to move them around too much once they're placed inside your oven. Roasted chicken should register at least 165°F when tested with a meat thermometer. Allow your roasted chicken to cool down for about 15 minutes after cooking before dicing it into thin strips.
Make pita bread
For your shawarma, you’ll need a type of flatbread. The standard is pita bread, but you can use naan or tortillas instead if that’s what you have on hand. If you want to make your own pita bread, check out these step-by-step instructions from Saveur. To cook one in a pinch, just hold it over an open flame for a few seconds on each side (be careful!). Wrap your pita in foil and stash it in a warm oven until ready to use. You could also buy pre-made pitas or bring some home from your favorite Middle Eastern restaurant if they sell them there. And, yes, it does count as cheating! We won’t tell anyone... or will we?
Assembly
Start by preheating your oven to 400°F. Toss a whole, unpeeled onion on a sheet pan and roast it until caramelized and soft, 20 to 25 minutes. (When they’re done, let them cool before handling.) Next, whisk together 1/2 cup yogurt with 2 tablespoons garlic-infused olive oil and 2 teaspoons kosher salt in a small bowl. Using paper towels, blot excess moisture from 1 large whole chicken (4 to 5 pounds), then season it liberally inside and out with salt. Place it breast side up on a cutting board and cut along both sides of its backbone with kitchen shears or a chef’s knife to remove it. Flip chicken over so that it lies flat, then press down firmly on its breastbone to flatten slightly. Sprinkle skin all over with salt. Drizzle half of yogurt mixture all over chicken; rub into skin as much as possible without tearing meat. Drizzle remaining yogurt mixture all over exposed meaty parts of bird; rub into skin as much as possible without tearing meat.Lamb, pork, or chicken can be used in place of beef for shawarma. In fact, in some areas of Lebanon and Syria, lamb is considered an essential component. Sometimes referred to as poor man’s meat due to its affordability (compared to other meats like beef), lamb doesn’t necessarily have to be substituted out when cooking at home. Lamb is also comparable in taste and texture when it comes to shawarma recipes; just make sure that you use fresh cuts of lamb—older cuts may not work as well with cooking methods
Serve
For a healthier take on shawarma, substitute your protein for grilled chicken and then top it off with chopped up veggies. Serve in a pita or along with rice and salad to add some variety to your meal. Because all meals need sauce.