Chicken Shawarma, Moroccan Style

I picked up this chicken shawarma recipe in Morocco, from speaking to this amazing old guy at the medina in Marrakech.

I told him I ran a website filled with shawarma recipes from around the world. After he stopped laughing and realized I was actually serious, he shared his family recipe – and I’m assuming the secret at the heart of his livelihood with me. Like all the best things, it’s really simple and quick – but it the taste is amazing.

Thankfully I realised that 4 tsp chilli powder was his little joke – feel free to add a little chilli to taste, although like all chicken dishes it’s nice to be able to taste the delicate meat.

Moroccan Chicken Shawarma Ingredients

2 good sized chicken breasts
4 heaped teaspoons of plain yogurt
1/2 teaspoon of tumeric
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
2 generous teaspoons finely chopped garlic
vegetable oil
Lettuce, onion and tomato
Caesar dressing (!)
Pitta bread, arab bread or flour tortillas

Moroccan Chicken Shawarma Directions

1. Slice the chicken breasts into strips and place in a bowl.
2. Add the yogurt, cumin, salt, pepper, tumeric and garlic to the bowl and mix well until all the chicken has been covered.
3. Cover the bowl with cling wrap and leave in the fridge for at least one hour (3-4 is best)
4. Place a frying pan over a medium heat and add 1-2 tablespoons oil (smen would be even better)
5. Fry the chicken until cooked with some good crispy bits.
6. Put a portion of the chicken in the wrap
7. Add lettuce, onion and tomato.
8. Pour on Caesar dressing (sounds awful but it was this old guy’s secret sauce)
9. Roll it up and eat!

Other vendors would add French fries and ketchup, some would add mayonnaise, others still a big dollop of harissa, or a sprinkle of sumac. You can take it away from the hustle and bustle of the medina, but this Moroccan chicken shawarma recipe is still a sensation.

Like this recipe? Try HERE for hundreds more!

Related shawarma recipes: Chicken Shawarma, Taboon Bread