Shawarma is a renowned international dish, and it is especially popular in Antigua, thanks to Syrian and Lebanese immigrants who brought it to the island. On a vertical rotisserie or spit, various meats are roasted and served with sides such as pita bread or salad. In Antigua, you can choose from a variety of meats for your shawarma, including lamb or mutton, chicken, turkey, beef, or veal.
Beef, Veal, Lamb, Goat, or a combination of two or more of these meats can be substituted for Chicken.
If you like, you can skip the hot dogs. Some people like to top theirs with French fries.
For this dish, I used Tortilla wraps and Pita bread, but other flatbreads like Chapati or Roti would also work.
Make sure the chicken is completely dry before adding the spices since extra moisture in the chicken can dilute the flavors.
Because boneless and skinless chicken thighs have a good taste and texture after cooking.
If you prefer to forgo the seasoning powder, simply substitute it with around 1/4 teaspoon of salt or season to taste.
SHAWARMA
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Course Breakfast, Dinner, Lunch
Cuisine Antigua, Caribbean
Servings 5 people
Calories 505 kcal
FOR THE SHAWARMA MARINADE:
2 lb Chicken Thigh boneless
1 Onion large Red
2 Tablespoons Lemon juice
4 cloves garlic – minced
1 Tsp Ginger Minced
2 Teaspoon Black pepper
2 Tsp Paprika
1/2 Tsp Nutmeg
1 Tsp Turmeric or curry powder
1/2 Tsp Thyme
1/2 Tsp bouillon cube optional
1 Scotch bonnet pepper Minced
2 Tablespoons Olive Oil or any cooking oil of your choice
1 Tsp Salt or to taste
FOR THE SHAWARMA SAUCE:
3 Tablespoons Ketchup
3 Tablespoons Mayonnaise
Cayenne pepper optional- A hint of
FOR THE FILLING:
1 Tomato ripe and hard
1 Onion small red & sliced into strips
1/4 lb Cucumber sliced into strips
4 to 6 Lettuce leaves
4 to 6 Tortilla Wraps large
Clean and pat dry the chicken before marinating it.
Toss the chicken with all of the spices and blend thoroughly.
Refrigerate for at least 20 minutes, covered with plastic wrap or a tight lid.
Grill the Shawarma – Place the chicken pieces on a parchment-lined baking tray and bake for 25 to 30 minutes at 425°F.
Check to see if it's cooked through, then grill it for 1 to 2 minutes to darken it up (if you choose)
Prepare the Shawarma Sauce by combining the ketchup, mayonnaise, and cayenne pepper in a mixing bowl and setting it aside.
Wash and slice all of the vegetables before serving the Shawarma.
On the Tortilla wrap, spread a thin coating of the Mayonnaise and Ketchup mixture.
On the wrap, layer the vegetables and Shawarma Chicken, pour with a bit more sauce, and fold it up.
Optional: brown the rolled wrap in a heavy bottom skillet or on a grill.
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