Shawarma Dajaj (Syrian Chicken Shawarma Wraps)
Local name: شاورما دجاج
In short: Yogurt and spice-marinated chicken thighs roasted at high heat, sliced thin and rolled in flatbread with garlic sauce, pickles and tomato. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 2 h
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 565 kcal
Shawarma is the great street sandwich of Syria, carved from a tall spinning stack of seasoned meat. At home, the same flavor comes from marinated chicken thighs roasted in a very hot oven until the edges char. The marinade leans on yogurt, lemon, garlic and warm spices such as allspice, cardamom and cinnamon. Wrap the sliced chicken with garlic sauce, pickled cucumbers and tomato, and press the roll briefly in a hot pan.
Instructions
- Whisk the yogurt, lemon juice, vinegar, garlic, oil, salt and all the spices in a large bowl. Add the chicken and turn to coat, then cover and refrigerate for at least 2 hours or overnight.
- Heat the oven to 250°C (480°F) with a rack in the upper third. Set a wire rack over a baking tray and spread the thighs on it in a single layer so they do not touch.
- Roast for 18 to 22 minutes, turning once, until the edges are charred and the thickest piece reaches 74°C (165°F). Rest for 5 minutes.
- Slice the chicken thinly across the grain and toss the slices in the juices on the tray. Put the tray back under the grill for 2 minutes if you like crisper edges.
- Stir the garlic sauce ingredients together. Warm the flatbreads in a dry pan or the oven.
- Spread each flatbread with garlic sauce. Add chicken, pickles, tomato and onion, then roll tightly. Press each roll in a hot dry pan for 1 minute per side if you like a toasted finish.
Tips
- No very hot oven? Cook the thighs in a heavy cast-iron pan or on a grill pan over high heat for 6 to 7 minutes per side until charred and cooked through.
- Chicken breast works but dries out easily, so slice it thick and watch the temperature. Add a handful of crisp fries inside each wrap for the street-stall version.
Questions and answers
Can I marinate the chicken overnight?
Yes, up to 24 hours. Past that, the lemon and vinegar start to make the meat mushy.
How do I store leftover shawarma?
Keep sliced chicken in an airtight container in the fridge for 3 days and reheat in a hot pan until sizzling. Do not assemble the wraps until you eat them.
What is the difference between shawarma and doner?
Both come from a vertical spit. Syrian-style shawarma is seasoned with allspice, cardamom and cinnamon and wrapped with garlic sauce and pickles, while doner is usually served with a different spice mix and sauces.
How long does it take to make Shawarma Dajaj (Syrian Chicken Shawarma Wraps)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Shawarma Dajaj (Syrian Chicken Shawarma Wraps)?
About 565 kcal per serving, with 47 g of protein, 51 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 565 kcal |
|---|---|
| Protein | 47 g |
| Carbohydrates | 51 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1650 mg |
Estimated values, calculated from the ingredients.
