How To Prepare Home Made Shawama

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Shawarma is a popular Middle Eastern street food that has gained popularity worldwide. This delicious and flavorful dish is made up of thinly sliced meat (usually chicken, beef, or lamb), vegetables, and sauces wrapped in bread or tortilla wrap. While it’s often readily available from restaurants and food trucks, making shawarma at home is not only easy but also cost-effective. Here’s how you can prepare homemade shawarma:


1 lb chicken breast, thinly sliced

1 large onion, sliced

1 large tomato, sliced

1 cucumber, sliced

1/2 cup plain yogurt

1/4 cup mayonnaise

2 garlic cloves, minced

1 tbsp lemon juice

1 tsp paprika

1 tsp cumin

Salt and pepper to taste

Pita bread or tortilla wrap


1. In a bowl, mix the yogurt, mayonnaise, minced garlic, lemon juice, paprika, cumin, salt, and pepper. This will be your shawarma sauce.

2. Add the thinly sliced chicken breast to the shawarma sauce and marinate for at least 30 minutes.

3. In a skillet over medium heat, add the marinated chicken and cook until browned and fully cooked.

4. Warm the pita bread or tortilla wrap in a microwave or a skillet.

5. Assemble the shawarma by placing the cooked chicken, sliced onions, tomatoes, and cucumbers on top of the warm pita bread or tortilla wrap.

6. Drizzle more shawarma sauce over the vegetables and roll the pita bread or tortilla wrap tightly to create a shawarma sandwich.

7. Cut the shawarma in half and serve.


1. You can also add other toppings such as lettuce, pickles, or hot sauce to your shawarma.

2. If you don’t have a skillet, you can grill the chicken on a barbecue or bake it in the oven.

3. To save time, you can also use pre-made shawarma spice mix instead of making your own.

4. Leftover shawarma can be stored in an airtight container in the refrigerator for up to three days.

5. Making homemade shawarma is easy and allows you to customize it to your liking. You can experiment with different meats, sauces, and toppings to create your perfect shawarma sandwich…………….S££ MOR£

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