Umm Ziad's Egyptian Shawarma Skewer
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A delicious Egyptian-style shawarma skewer made with marinated chicken thighs and breasts layered with lamb napkin slices, cooked in the oven and served with fresh vegetables and a flavorful tahini sauce.
01:15:00 total
Serves 6
medium
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Ingredients
- black pepper - 1 teaspoon (small spoon)
- chicken spices - 1 teaspoon (small spoon)
- cumin - 1 teaspoon (small spoon)
- seven spices - 1 teaspoon (small spoon)
- paprika - 1 teaspoon (small spoon)
- onion powder - 1 teaspoon (small spoon)
- garlic powder - 1 teaspoon (small spoon)
- instant broth powder - 1 teaspoon (small spoon)
- salt - 1 tablespoon (large spoon)
- Chinese kebab seasoning - 1 teaspoon (small spoon)
- vinegar - 120 ml (half cup)
- yogurt - 2 tablespoons (two large spoons)
- ketchup or hot sauce - 1 tablespoon (large spoon)
- garlic cloves - 2 cloves (chopped)
- chicken breasts - watch the video to see (clean)
- chicken thighs - watch the video to see (clean)
- lamb napkin (fatty lamb pieces) - watch the video to see (cut into squares and washed)
- large potato - 1 large (thin slices for base)
- tomatoes - 500 grams (preferably dried, deseeded and thinly sliced)
- bell peppers - 250 grams (thinly sliced)
- red onions - watch the video to see (thinly sliced)
- parsley - 1 bunch (washed and chopped)
- tahini - 1 cup (for sauce)
- vinegar - 120 ml (for sauce)
- water - 120 ml or as needed (for sauce, hot)
- mayonnaise - 2 tablespoons (for sauce)
- paprika - sprinkle (for sauce)
- black pepper - sprinkle (for sauce)
- cumin - sprinkle (for sauce)
- salt - to taste (for sauce)
- coriander - sprinkle (for sauce)
- crushed garlic - 1 teaspoon (small spoon for sauce)
Instructions
- Prepare Shawarma Marinade: In a bowl, combine black pepper, chicken spices, cumin, seven spices, paprika, onion powder, garlic powder, instant broth powder, salt, and Chinese kebab seasoning.
- Make Wet Marinade: Mix half a cup of vinegar with two tablespoons of yogurt, one tablespoon of ketchup or hot sauce, and two chopped garlic cloves. Stir well.
- Marinate Chicken and Lamb Napkin: Add chicken breasts and thighs to the wet marinade and coat well. Also add lamb napkin pieces cut into squares and washed. Cover and refrigerate, ideally overnight or at least several hours.
- Prepare Skewers: Slice a large potato thinly to create a base in a large aluminum tray. Insert 5-6 skewers into the potato slices to hold them upright. Alternate pieces of lamb napkin, chicken thighs, and breasts on the skewers, seasoning each layer with the dry seasoning mix. Leave space between pieces for ventilation. Cover the top with lamb napkin slices to keep the meat moist.
- Cook Shawarma Skewers: Preheat oven to highest temperature. Place the skewers in the oven and cook for about 1 to 1.25 hours until cooked through and browned.
- Prepare Vegetables: Slice tomatoes (preferably dried and deseeded), bell peppers, and red onions thinly. Chop parsley finely.
- Make Tahini Sauce: In a bowl, mix 1 cup tahini with half a cup vinegar and half a cup hot water. Stir until smooth and adjust consistency with more water if needed. Add 2 tablespoons mayonnaise, paprika, black pepper, cumin, salt, coriander, and 1 teaspoon crushed garlic. Mix well. For a spicy version, substitute paprika with hot pepper.
- Assemble Shawarma Sandwiches: Cut the cooked shawarma meat from the skewers using a hot knife. Mix the meat with the prepared vegetables and add 2-3 tablespoons tahini sauce. Stir well. Fill pita or sandwich bread with the mixture and additional tahini sauce as desired.
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