CHICKEN SHawarma sandwich
WIth seasoned fries

A delicious shawarma sandwich with a side of crispy, seasoned fries made right at home. The chicken is so juicy and smothered with flavor! Find your favorite shawarma toppings and let’s get started!
PREP: 15 M | COOK: 15 M | LEVEL: EASY

A RAMADAN IFTAR.

Ramadan is coming quicker than we know it, alhamdulillah! This meal is perfect for an easy and satisfying iftar — get started just an hour before sunset and have everyone wrap their shawarma sandwiches with a nice spread of toppings to choose from!

Servings.

As for servings, each shawarma sandwich will need two chicken breasts — I would use chicken that is about 1/2 to 1 inch thick. So, if you were making these yummy shawarma sandwiches for your family of 5, you’ll need about 10 chicken breasts! As for the seasoned fries, probably 1 potato per person.

SEASONED FRIES.

You seriously can’t have this shawarma sandwich without it’s best friend — seasoned fries! These fries are bursting with middle eastern flavor and are just absolutely delicious on the side! Don’t skip out on it!

INGREDIENTS.

FOR THE CHICKEN:
  • 2 (1/2 in thick) chicken breasts, per sandwich
  • Salt
  • Black pepper
  • Garlic powder
  • Paprika
  • 7 spices
  • Mixed spices
  • 2 tbsp olive oil, plus more for chicken
  • 1 large shrak bread
  • Garlic sauce, I used this one​

FOR THE FRIES:
  • ​1 russet potato, per person
  • Salt
  • Black pepper
  • Garlic powder
  • 7 spices
  • Mixed spices
  • Olive oil
  • Parsley, for garnish
  • Corn oil, for frying
Note: You could bake the fries for a healthier* option at 425° for 20-30 minutes, flipping halfway through, and until golden and crispy.
​
​Suggestions for some toppings!
  • ​Garlic sauce
  • Tahini sauce
  • Arabia salad
  • Tahini salad
  • Hummus
  • Onion
  • Tomato
  • Pickles

DIRECTIONS.

FOR THE SHAWARMA SANDWICH;
  1. ​Season the chicken generously with salt, black pepper, garlic powder, paprika, 7 spices, and mixed spices quite generously. Do this to both sides, then rub in with some olive oil.
  2. Heat 2 tbsp olive oil on a saucepan over medium-high heat. Cook chicken until it’s nicely golden on the one side (about 6 minutes), then flip. Cook until just about done, then remove.
  3. Slice the chicken into chunks and toss back in the saucepan to cook on medium heat with some garlic sauce drizzled over it — not too much, just enough to add the flavor and cook for just a few more minutes.
  4. Prepare your shrak bread by making sure it’s nice and soft (if it was frozen, thaw it completely). Spread some hummus down the center of the bread along with whatever other sauces you choose to use.
  5. Add the chicken down the center of the bread, on top of any hummus or sauces. Then, top with whatever other toppings you choose (onions, pickles, tomatoes, etc.) along with some more garlic sauce, if you prefer!
  6. To wrap, simply fold the bread over the top of everything once, fold in both sides, then roll it closed. Use the same technique as a burrito (or dawali).
  7. Heat the same pan you cooked the chicken with (it’s okay if there’s some oil left, etc) with a drizzle of olive oil on high heat. Put the sandwich in the pan to make the bread crispy on all sides. This may take a couple minutes on each side, but it’s worth it for that crunchy bread!
  8. Slice down the center and enjoy with a side of delicious seasoned fries!

FOR THE FRIES:
  1. Slice the potatoes into the shape of thin or thick, long fries.
  2. Season generously with black pepper, garlic powder, paprika, 7 spices, mixed spices, and salt, to taste.
  3. Drizzle olive oil over fries and rub in the seasonings.
  4. Heat a saucepan filled with 1/2 - 1 inch corn oil on medium-high heat until very hot. Fry the fries until golden and crispy, about 5 minutes or so (or bake the fries at 425° for 20-30 minutes, flipping halfway through, and until golden and crispy).
  5. Drain and remove onto a paper towel to drain any excess oil for a couple minutes. Top with parsley to serve.

ENJOY!