Chicken shawarma

By Jasmine Rose
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  • 1 tablespoon 7-spices (all-spice, black pepper, cinnamon, ground clove, nutmeg, coriander, cumin)
  • 2 tablespoons (40 ml) olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons (40 ml) lemon juice
  • 1 teaspoon salt
  • 2 skinless boneless chicken breasts, sliced into long strips
  • 6 small pita loaves
  • Garlic sauce (see below)
  • 1 cup shredded lettuce
  • 2 tomatoes, diced
  • 1/2 onion, sliced
  • 1/2 cup pink pickled turnips
  • 2 tablespoons chopped fresh parsley

Garlic sauce:

  • 1/4 cup minced garlic cloves
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/2 lemon, juiced
  • 1 cup vegetable oil


  1. Marinate sliced chicken with 7-spice mix, olive oil, half of the minced garlic, lemon juice, and salt. Add the chicken strips and stir to coat. Leave in the fridge to marinate for one to two hours forĀ optimal flavour.
  2. To make the garlic sauce, in a food processor, puree garlic, egg white, salt, and lemon juice. Slowly stream vegetable oil into garlic mixture while food processor is running. Continue processing until completely combined. Set aside.
  3. Remove chicken from fridge and cook on pan, turning to char on all sides. Remove chicken from heat, and drizzle with remaining lemon juice.
  4. Open pita bread half way. Spread garlic mixture onto one side of bread. Top with chicken, lettuce, tomatoes, onions, turnips and parsley.
  5. (Optional) Add french fries inside your sandwich.
  6. Roll pita bread tightly to create a sandwich.
  7. Enjoy!

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