Dubai Takeout Food Review

Pro tips

• Marinate chicken for at least 2 hours (or overnight) to ensure maximum flavor penetration before frying.
• Pat chicken completely dry before deep-frying to minimize splattering and achieve crispness.
• Fry at 350–375°F (175–190°C); oil that is too cool produces greasy results, too hot burns the exterior before the inside cooks.
• Let fried shawarma rest on paper towels for 1–2 minutes to drain excess oil while maintaining crispness.

Substitutions

• Chicken thighs → chicken breast (note: thighs are juicier; breast is leaner)
• Deep frying → shallow frying or pan-searing (note: will be less crispy but still flavorful)
• Garlic sauce → tahini sauce or yogurt-based tzatziki (note: changes the flavor profile)

Storage & make-ahead

Refrigerate fried shawarma in an airtight container for up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crispness.

Equipment

deep fryer or heavy-bottomed pot · meat thermometer · slotted spoon or spider strainer

What is chicken shawarma?

Chicken shawarma is a Middle Eastern dish of marinated, seasoned chicken that is traditionally cooked on a vertical spit, then sliced and served with garlic sauce and fresh vegetables.

How do you make garlic sauce for shawarma?

Garlic sauce is typically made by blending minced garlic with oil, lemon juice, and sometimes mayonnaise or yogurt to create a creamy, pungent condiment.

What is kanafa?

Kanafa is a Middle Eastern dessert made with shredded pastry, cheese (usually white cheese or mozzarella), and often soaked in simple syrup, then baked until crispy.

Can you deep-fry shawarma at home?

Yes—marinate and cut chicken into strips or chunks, then deep-fry in oil until golden and cooked through, about 5-7 minutes depending on size.

What sides pair with chicken shawarma?

Fresh salad, hummus, pickled vegetables, and warm pita or flatbread are traditional accompaniments.