Chicken Shawarma: Street Food 102

In Moroccan Food by Amanda Mouttaki5 Comments

In Djem al Fna (a big public square chock-full of food stalls and vendors) in Marrakech there are small stores that sell shawarma. On my first visit to Morocco – a tour guide box tour mind you – we did not eat any street food. However thanks to my falling in love with my husband I returned and he introduced me to chicken shwarma. I will eternally love him for doing this! I’ve remade it several times but I think I hit the nail on the head with this last recipe. It’s so simple but good. It’s also really fast.
  • Ingredients
  • 2 Chicken Breasts
  • 4 heaping teaspoons plain yogurt
  • 1/2 tsp tumeric
  • 1 tsp each salt, pepper, cumin
  • 2 tsp chopped garlic
  • vegetable oil
  • Flat-Out Wraps or another flat bread

Very thinly slice the chicken breasts and place into a bowl. Mix in with the chicken the yogurt, cumin, salt, pepper, tumeric and garlic. Combine well so that all chicken is coated. Allow to marinade in the fridge for at least 30 minutes.

In a skillet heat some vegetable oil on medium heat. You do not want to fry the chicken but need the oil to give it some crispiness and to seal some of the flavor. Place 1/2 the chicken into the pan and move around with tongs so the pieces come apart and cook individually. This should not take long as the chicken is so thin. Remove from pan and cook the remaining chicken.

Warm the wraps or flatbread in the oven. Fill wrap with chicken and roll up! You can also add lettuce, tomatoes and sliced onions into the wrap as well. In Morocco shawarma comes with a good helping of french fries too!

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Amanda MouttakiChicken Shawarma: Street Food 102


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  3. 760days

    That's a great idea to combine the blogs! I had shawarma for dinner at one of the better place last night and now I'm questioning the cinnamon myself. It is something, but it could have also been all-spice or even cloves, but I did detect an extra flavor in there. I was also thinking that the preparations for shawarma might be different in Rabat than in Marakesh too, as it seems to be the case with a lot of dishe in general in Morocco. Well, I look forward to using your recipe as a base and expirimenting with those mystery flavors!

  4. Amera

    I have not tried cinnamon, something to think about though. My biggest issue in the states is most recipes are a more "middle eastern" version – they have more condiments etc. The one I really like doesn't have all that extra business in it! Also I haven't been able to decently replicate the sauce that's in the ones I have eaten. I think I need a trip back soon to figure it out!

  5. Living in Morocco

    Sounds like a good recipe. I've been thinking about how I will replicate shwarma when we get back to the US. I used to have a favorite place that had a secret recipe like no other shwarma I've ever tasted, but they closed. All the other places I know have okay versions that I'll eat now and then. Some of them have a hint of cinnamom in them…at least that's what I think it is. Have you ever tried to add it?

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