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Good Karma Schawarma Recipe

Good Karma Schawarma

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

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  • on May 11, 2013

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    I did make a few changes to the recipe, however, I made the marinade exactly as written and it was delicious! I used bone-in, skinless thighs, marinated them for 24 hours, then baked at 350 for an hour without the layering, spinach or peppers. I chopped the meat up and served on warm flour tortillas with romaine lettuce, raw white onion & a cucumber yogurt sauce. This dish reminded my husband and I of our favorite late night snacks in Paris and Barcelona. This is definitely a recipe that we will enjoy again and again.

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  • on December 15, 2012

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    My family and I love this recipe.

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  • on October 31, 2012

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    This recipe is ingenius in my opinion. I love this and have made it several times.

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  • on May 17, 2012

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    great, so many ways you can modify the vessel (pita. Marinate the chicken, over night is best & u can make kebobs, store bough pitas, corn or flour tortillas will do

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  • on February 13, 2012

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    My husband and i make this dish a couple if times a year. We smoke it on the grill. We put red onion and use honey yogurt. It was great before but now it has our tweaking. We also use fresh jalapeno and use an English cucumbers too. Our friends love it. We are preparing it tonight for Valentines day.
    I love guy and i hope he keeps rocking it!

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  • on August 07, 2011

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    I must admit, when my husband happened to see this made on one of Guy's cooking shows, I was not thrilled about attempting to make it. I was, however, very surprised that it is not as complex as it seems. I have adjusted things a bit. I layer my Schwarma with only a bottom layer of chicken, then a layer of both peppers and spinach and only one more layer of chicken. It has never cooked properly with the 3 layers of meat. I also purchase the sauce and flatbreads just to save one time. There is currently a pan of Schwarma cooking in the oven and it smells fantastic! This is a keeper!

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  • on May 21, 2011

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    This was very good, the marinade smells delicious, and so did my house! I agree that the reviews that say it is too spicy just have a mild palate. Only complaint, the marinade sticks to the chicken so much I ate too much marinade.

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  • on May 04, 2011

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    Love it! -- After read others I was hesitant, but those that said it was too hot have a mild palate. Just made this yesterday -- I did only 2 layers and put the spinach and peppers in the middle. I may even add a bit more red pepper flake next time. I also added nutmeg to spinac and a little salt to the spinach and peppers. Great -- Big Bold and Delicious!

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  • on April 26, 2011

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    I knew this isn't the correct way to make chicken sharwma. After I put all the seasoinings to marinate the chicken I knew it didn't look right. I went to buy the garlic sauce and it made the dish ok.

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  • on April 15, 2011

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    Made it exactly as is (except used dried herbs and more flour for flat bread it was AMAZING, the whole family loved it.

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