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California Chicken Shawarma Sandwich

California Chicken Shawarma Sandwich

Aromatically spiced chicken shawarma gets a California twist when topped with arugula, avocados and Hidden Valley® Roasted Garlic Ranch Dressing. Recipe by Laura Bashar of Family Spice



  1. In a blender purée until smooth:
    • 1/2 cup extra virgin olive oil
    • 1/4 cup lemon juice
    • 1/2 medium onion
    • 4 garlic cloves
  2. In a small bowl mix together:
    • 2 tsp cumin
    • 2 tsp paprika
    • 2 tsp parsley, dried
    • 1 tsp turmeric, dried
    • 1 tsp kosher salt
    • 1/2 tsp mint, dried
    • 1/4 tsp black pepper, ground
    • 1/8 tsp cinnamon, ground
  3. Trim off excess fat and cut into 1/2-inch cubes:
    • 2 lb chicken breast, boneless skinless
  4. Place chicken cubes in a resealable bag and cover with seasonings, massaging the meat to thoroughly coat all of the pieces.
  5. Pour onion marinade into the bag with chicken, again massaging the meat to thoroughly coat all of the pieces.
  6. Remove the air and seal the bag shut. Refrigerate the meat to marinate 8 hours to overnight.
  7. Start your charcoal at least 30 minutes prior to grilling.
  8. If using bamboo skewers, soak in water.
  9. Slide chicken breast pieces close together onto skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
  10. Grill kabobs for 8-15 minutes, turning occasionally to cook evenly. The chicken is done when the juice running out is no longer pink.
  11. Serve chicken shawarma with:
    • 6 pieces of pita bread
    • 2 avocados , seeded and sliced
    • 6 radishes , sliced
    • 3 oz arugula
    • 1/2 red bell pepper , julienned
    • 1/3 cup Hidden Valley® Roasted Garlic Ranch Dressing
    • 2 green onions , finely chopped
    • 1/4 cup parsley, American , finely chopped

Prep Time: 20 mins
Cook Time: 20 min
Inactive Time: 8 hours to overnight marinate time
Difficulty: Intermediate
Servings: 6
Serving Size: 5 oz

Serving Suggestions: If you don't want a sandwich, serve your chicken shawarma over rice or a bed of fresh greens.

You can also serve with hummus, tabouleh and/or Shirazi salad (pictured above).

Cooking Tips: You can also cook your chicken shawarma on the stovetop. Heat a large non-stick skillet on high and add 1 TBS extra virgin olive oil. When oil is hot, brown the chicken in 2-3 batches, until done. Add more olive oil as needed.