Kebab King Chicken Shawarma

Learn this unique Lebanese recipe for Kebab King Chicken Shawarma, spiced to perfection and wrapped in masses of garlic sauce, chili and pickles.

| June 2019

Kebab-King-Chicken-Shawarma 

I am a man who likes routine and on arrival to Beirut I have a very set agenda: head to my rented apartment in Mar Mikhaël—I always choose one in this neighborhood, it’s so fun—and then walk down the road to Makhlouf, a tiny kebab shop in the Armenian neighborhood, Bourj Hammoud, for the best chicken shawarma in the world. The meat, which is one of those slightly mad-looking bulbous things spinning in the shop front, is so well spiced and juicy. It’s wrapped up with masses of garlic sauce, chili, salad, and pickles. But the best bit is the fries. I mean, fries in a wrap. Double carbs. So wrong it’s right. They are kept warm in a tray under the chicken, soaking up all the meaty juices and adding the most amazing flavor to the shawarma. For my version, I roast the fries together with the chicken and then get wrapping. If you can’t find Lebanese garlic sauce, just mix a little mashed garlic with mayonnaise.

Serves 4

Ingredients:

For the marinade



  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cilantro
  • 1/2 teaspoon Lebanese 7 spice or baharat
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1-1/2 teaspoons cider vinegar
  • 1 tablespoon olive oil
  • 4 garlic cloves, crushed
  • 1/4 cup Greek yogurt
  • sea salt and freshly ground black pepper

For the kebab

  • 18 ounces skinless boneless chicken thigh fillets
  • 10-1/2 ounces potatoes, peeled and cut into fries
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • sea salt

To serve






Umansky

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