Chicken Shawarma


  • 4 ea chicken breast (about 1 ¼- 1 ½ lb)
  • 2 tsp cumin, ground
  • 2 tsp paparika
  • 1 tsp coriander, ground
  • 1 tsp turmeric, ground
  • 1 tsp garlic powder
  • ½ tsp clove, ground
  • ¼ tsp cinnamon
  • Pinch cayenne
  • 2 tsp salt
  • AN black pepper
  • 1 Tbsp olive oil
  • 2 Tbsp vegetable/cooking oil (or more as needed)
  • Cumin & parsley cucumber raita
  • ¾ ea cucumber, halved & deseeded
  • 1 ea garlic clove pasted
  • 2 cups greek yogurt, preferably full fat or 2%
  • 1 tsp cumin, toasted & ground
  • pinch cayenne
  • 1 ea lemon, zest & juice
  • 1 Tbsp parsley, chopped
  • TT/AN kosher salt


  1. Mix together all of the spices, salt, and pepper and set aside.
  2. From here, we will make the chicken even thinner by pounding it out.
  3. To prepare your work surface (make sure it is not on a wobbly table), place enough plastic wrap down on thetable to hold the chicken pieces with plenty of extra room. Place the chicken on the wrap, the lay another piece of plastic wrap on top. Use a meat mallet (a small wooden rolling pin or small flat bottom pot would work also), pound the chicken to a ¼” thickness, always working from the center of the piece out.
  4. Season the chicken with the spice blend and olive oil, then set aside for 15-30 minutes before cooking.
  5. To cook – pre heat a cast iron or heavy bottom pan over medium high heat. Add the cooking oil, then quickly add the cutlets, making sure to not initially overload the pan (working in batches as needed). Cook until golden on the first side (3-4 minutes), then flip. From here, the chicken will only need a couple more minutes to finish. Let rest before cutting.
  6. To serve, slice the chicken thinly and serve with raita (recipe below) and warm pita.
  7. Enjoy!

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