Homemade Chicken Shawarma

Prepare the chicken marinade: In a bowl, combine 0.25 cup of plain yogurt, 1 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of cumin, 1 tsp of coriander, 1 tsp of paprika, 0.5 tsp of turmeric, 0.5 tsp of cayenne pepper (optional), 1 tsp of salt, and 0.5 tsp of black pepper. Mix well.

Add 600g of chicken breast to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or preferably several hours, to allow the flavors to meld.

While the chicken marinates, prepare the shawarma bread dough: In a small bowl, combine 0.5 cup of warm water, 1 tsp of active dry yeast, and 1 tsp of sugar. Let it sit for 5-10 minutes until foamy.

In a large bowl, combine 1.5 cups of all-purpose flour and 0.5 tsp of salt. Pour in the yeast mixture and 1 tbsp of olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 30-60 minutes, or until doubled in size.

Prepare the white garlic yogurt sauce: In a bowl, combine 0.5 cup of plain yogurt, 0.25 cup of grated cucumber, 1 minced garlic clove, 1 tbsp of chopped fresh mint or dill, 1 tsp of lemon juice, and 0.25 tsp of salt. Mix well and set aside.

Prepare the spicy tahini/mayo sauce: In another bowl, combine 0.25 cup of mayonnaise, 2 tbsp of tahini, 1 tbsp of lemon juice, 1 minced garlic clove, 0.5 tsp of paprika, 0.5 tsp of cayenne pepper or chili powder, and 0.25 tsp of salt. Add 1-2 tbsp of water as needed to reach desired consistency. Mix well and set aside.

Cook the chicken: Heat a large pan over medium-high heat. Add the marinated chicken breasts and cook for 6-8 minutes per side, or until cooked through and nicely browned. Remove from pan and let rest for a few minutes before slicing into thin strips.

Cook the shawarma bread: Divide the risen dough into 3 equal portions. On a lightly floured surface, roll each portion into a thin, round flatbread (approx. 8-10 inches in diameter). Heat a dry non-stick pan or griddle over medium-high heat. Cook each flatbread for 1-2 minutes per side, until puffed and lightly browned.

Assemble the shawarma: Lay out one piece of cooked shawarma bread. Spread a generous amount of the white garlic yogurt sauce (approx. 2-3 tbsp) over the bread.

Layer with shredded vegetables: Add a mix of 1 cup of shredded green cabbage, 0.5 cup of shredded red cabbage, 0.5 thinly sliced red onion, and 0.25 thinly sliced green bell pepper.

Add the chicken and pickles: Place a portion of the sliced chicken (approx. 200g) over the vegetables, followed by 0.5 cup of sliced pickles.

Drizzle with spicy sauce: Add a desired amount of the spicy tahini/mayo sauce (approx. 2-3 tbsp) over the chicken and vegetables.

Roll up the shawarma: Carefully fold in the sides of the bread, then tightly roll up the shawarma from the bottom, wrapping it in parchment paper or foil to hold its shape.