A flavorful shawarma with sweet and spicy marinated chicken, Middle Eastern-style sausages, and fresh fillings, served with a tangy tzatziki sauce.
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In a large bowl, whisk together yogurt, honey, cumin, smoked paprika (if using), salt, black pepper, and harissa sauce.
Add the chicken strips to the marinade and mix well to coat.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Heat a large skillet over medium-high heat.
Add the sliced sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
Transfer the cooked sausage to a plate and set aside.
Remove the chicken from the marinade, letting any excess liquid drip off.
Add the chicken to the same skillet used for the sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
Transfer the cooked chicken to a plate and set aside.
In a bowl, whisk together yogurt, diced red onion, lemon juice, salt, and pepper.
Refrigerate the sauce until ready to serve.
In a bow, add the shreded cooked chicken,sprinkle with grated cabbage, grated carrot, chopped parsley or cilantro, pickled turnips or pickles (if using), and a pinch of sumac or paprika and mix to combine
Open up your pita breads and overlap on the other,Spread a layer of Tzatziki Sauce on each pita bread as desired
Top with the chicken and Veggie mixture and a drizzle of the tzatziki sauce.
Carefully fold the bottom half of the pita bread up over the Fillings
Fold in the sides of the pita bread to enclose the filling and roll up the Shawarma tightly,applying gentle pressure to compress the filling.
Put a pan on low heat and carefully go in with the wrap.
Leave on heat allowing sides to be golden brown as desired for more crunchy taste and your shawarma I ready
Serve warm and enjoy!
Adjust the amount of harissa sauce to your desired level of heat.
Add some diced bell peppers or onions to the skillet with the sausage and chicken for extra flavor.
Use different types of sausage, such as lamb or beef, for a unique flavor profile.
Experiment with various spices, such as cumin, coriander, or cinnamon, to add depth to the chicken and sausage.
For a vegetarian version, substitute the sausage with grilled or sautéed vegetables, such as eggplant, zucchini, or portobello mushrooms.
What is the best way to store leftover Sweet-Spicy Chicken Shawarma?
To store leftover Sweet-Spicy Chicken Shawarma, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing the chicken and veggie mixture separately from the pita bread, which can be frozen for up to 2 months.
Can I make Sweet-Spicy Chicken Shawarma gluten-free?
Yes, you can make Sweet-Spicy Chicken Shawarma gluten-free by using gluten-free pita bread or lettuce wraps instead of traditional pita. Ensure that all other ingredients, including the harissa sauce and yogurt, are gluten-free as well.
What are some good substitutions for the ingredients in Sweet-Spicy Chicken Shawarma?
If you don't have harissa sauce, you can substitute it with sriracha or a mix of chili powder and honey for a similar sweet-spicy flavor. For the yogurt, you can use dairy-free yogurt alternatives like coconut or almond yogurt. Additionally, if you prefer a different protein, you can use turkey or tofu instead of chicken.
What can I serve with Sweet-Spicy Chicken Shawarma for a complete meal?
Sweet-Spicy Chicken Shawarma pairs well with a side of tabbouleh salad, roasted vegetables, or a simple cucumber and tomato salad. You can also serve it with extra tzatziki sauce and pita chips for dipping.
How long should I marinate the chicken for the best flavor in Sweet-Spicy Chicken Shawarma?
For the best flavor, marinate the chicken in the yogurt and spice mixture for at least 30 minutes, but ideally up to 2 hours. This allows the chicken to absorb the flavors and become tender.
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