Chicken Shawarma

Directions

Marinate the chicken. In a medium bowl, combine chicken strips with curry powder, thyme, ginger powder, garlic powder, salt, and soy sauce. Mix well to coat evenly and set aside for at least 15 minutes to let the flavors penetrate.
Prepare the vegetables. Wash and shred cabbage, lettuce, and carrots. Place in a large mixing bowl and toss lightly to combine.
Make the dressing. In a small bowl, combine mayonnaise, ketchup, black pepper, and a few drops of sesame oil. Mix until smooth and set aside.
Cook the chicken and sausage. Heat a saucepan over medium heat and melt the butter. Add the marinated chicken and sliced sausage. Stir-fry for 8–10 minutes, stirring continuously, until the chicken is cooked through and golden brown. The aroma should be rich and slightly spicy.
Assemble the shawarma. Open each shawarma bread along the perforated edge. On the bottom layer, evenly spread the mixed vegetables. Add the cooked chicken and sausage generously. Drizzle the shawarma dressing over the top and toss lightly so the dressing coats the chicken and veggies.
Roll and toast. Carefully roll the shawarma starting with the bread containing the filling and finishing with the second layer underneath. Place the rolled shawarma in a shawarma toaster or grill.
Toast to perfection. Cover and toast for at least 10 minutes until the bread is golden, crisp on the outside, and the inside is warm and flavorful. Remove from the toaster, cut in half, and serve immediately.

Recipe Details

Variations & Substitutions

Spicy Kick: Add ½ tsp cayenne pepper or chili powder to the chicken marinade for extra heat.
Vegetarian Option: Replace chicken and sausage with marinated tofu or grilled vegetables.
Garlic Yogurt Sauce: Swap the mayo-ketchup dressing for a garlic yogurt sauce for a lighter, tangier alternative.
Extra Crunch: Add pickles or sliced cucumbers to the filling for a refreshing crunch.

Serving Suggestions

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