When the streets of Abu Dhabi hit you with the smell of a sizzling shawarma, you can almost feel some magic in the air. Seeking it at night or getting a bite between lunch and dinner, shawarma is the type of comfort food where there is no disappointment to be had. Meat that is juicy and seasoned (normally chicken, beef or lamb) is skewered over a vertical spit that is constantly rotated and cooked to perfection, further sliced into delicious slices, rolled into a delicious hole-y bread along with garlic sauce, crunchy pickles and even a few fries on select occasions. More than just a snack—it’s a full-blown sensory journey.
A Bite into Shawarma’s History
Shawarma’s roots go deep into the Levantine region — think Lebanon, Syria, and Turkey (where it’s cousin to döner kebab). It became wildly popular across the Middle East, and in Abu Dhabi, it has evolved into an everyday staple. In the bustling food corners of the capital, you’ll find dozens of shawarma stalls each claiming to have the best marinade, the softest bread, the creamiest garlic sauce. All of them are tempting, and to be honest
Abu Dhabi shawarma is special because it uses Gulf and Levant flavouring to create a unique twist, a pinch of cardamom or a hint of cinnamon you will not find anywhere.
Ingredients
- 500g chicken thighs (or beef/lamb slices) – skinless, boneless
- 3 tbsp plain yoghurt
- 3 tbsp white vinegar or lemon juice
- 4 cloves garlic – crushed
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp turmeric
- Add salt and pepper according to taste
Optional: pinch of ground cardamom or all spice for that Gulf kick
Substitutes:Boneless chicken breast can work, but thigh is juicier. Use Greek yoghurt if plain isn’t available
Apple cider vinegar works instead of lemon juice
For the Garlic Sauce
- 6 garlic cloves
- ½ cup neutral oil – sunflower or canola.
- 1 egg white (if desired: for a fluffier texture)
- 2 tbsp lemon juice
- Salt to taste
For Assembly
- Pita or Arabic flatbread
- Mixed, cucumber or turnip pickles
- French fries (optional, but traditional!)
- Parsley (garnish optional)
Prepare Marination
- Put all the spices into the yoghurt, vinegar/lemon juice, garlic, and olive oil in a dish
- Add slices of chicken/beef/lamb
- Coat well and cover
- Cover and refrigerate 4 hours or overnight, and the longer the better (how much more deep-flavoured)
Step 2: Fire up a non-stick or grill pan over medium-high heat. Drizzle in oil, then lay down your marinated meat—let it sizzle the moment it hits the panGrill on each side 6-8 min until charcoalish and cooked through
Get it off the heat, let it sit for 5 minutes, and chop it up very thinly
Step 3: Place the cloves of garlic, a pinch of salt into a blenderAdd egg white if using (for extra creaminess)
As the blender is running, blend in the oil in a thin stream. Add lemon juice last. Mix until milky and white
Step 4: Heat the flatbread a little bit. Add a thick layer of garlic sauce
Add sliced shawarma meat. Top with pickles and optional fries. Roll tightly into a wrap. Grill the wrap briefly for extra crispness if desired
Serving Tips
- Serve hot and add extra garlic sauce on the side
- Include fries on the inside to have a true Abu Dhabi shawarma
- Accompanied by a cold yoghurt drink (Laban) or even a fizzy lemon soda
Precautions
- Avoid excess marinating; leave it for more than 24 hours, and the meat will become soft
- Always have meat cooked, especially chicken, thoroughly until the juices run clear
- For the garlic sauce, use fresh garlic. Old cloves can turn bitter
- Be careful with salt in both the marinade and sauce if using salty pickles
Substitutes
- Alternative: Replace with grilled mushrooms or tofu of similar spices.
- Bread Swap: Them, saj bread or even tortilla wraps should you lack pita.
- Alternatives to the Sauce: Hummus or tahini sauce is great as well
More About Shawarma
Shawarma has won over the hearts of people in street food stalls in Abu Dhabi, home cooks the world over, and there is a reason why this is so. It is comforting, takes some balls, can be tailored, and it is delicious. It provides a treat on a weekend and will always impress, whether you are taking it as a weekend treat or serving it at a gathering. And what is best of all? And it is less difficult than it seems.
When the next time you feel interested in a warm, zesty, and highly fulfilling food, roll up a shawarma, and allow the flavours to take you on a short trip to the bright city of Abu Dhabi.
