Chicken Shawarma
intro
Tender, aromatic spiced chicken with crisp edges, wrapped in warm pita with fresh veggies and creamy sauce for a bright, satisfying, flavor-packed meal.
Ingredients
Steps
In a large glass mixing bowl, combine 1 tablespoon ground cumin, 1 tablespoon ground coriander, 2 teaspoons smoked paprika, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, 1.5 teaspoons kosher salt, ½ teaspoon black pepper, 4 minced garlic cloves, 3 tablespoons fresh lemon juice, 60 grams full-fat Greek yogurt, and 2 tablespoons olive oil. Whisk continuously for 30 seconds until the marinade is completely smooth and evenly combined, with no clumps of spice remaining.
Add the 680 grams of 1-inch chicken thigh strips to the bowl of marinade. Use tongs to toss the chicken thoroughly for 1 minute, until every piece is fully coated in the spiced mixture. Cover the bowl tightly with plastic wrap, and refrigerate for a minimum of 30 minutes (or up to 12 hours for deeper, more developed flavor).
Heat 1 teaspoon of olive oil in a large cast-iron skillet over medium-high heat (190°C / 375°F surface temperature). Once the oil shimmers and just starts to send up thin wispy smoke, add the marinated chicken strips in a single layer, working in 2 separate batches if needed to avoid overcrowding the pan. Cook for 6-7 minutes per side, until the chicken develops a deep golden-brown spiced crust, reaches an internal temperature of 75°C (165°F), and has slightly crispy, charred edges.
Use tongs to transfer all cooked chicken strips to a clean wooden cutting board. Let the chicken rest for 3 full minutes to allow juices to redistribute, then slice the strips into thinner, 1.25cm (½ inch) bite-sized pieces, cutting against the grain for maximum tenderness.
While the chicken rests, heat the 4 large pita rounds one at a time in a dry, clean skillet over medium heat. Warm each pita for 30 seconds per side, until soft, pliable, and lightly toasted in spots. Arrange the 100 grams sliced red onion, 120 grams sliced cucumber, and 150 grams diced tomato in small serving bowls for easy assembly.
Lay each warm pita flat on a clean surface. Scoop ¼ of the sliced chicken down the center of each pita, top with a small handful of red onion, cucumber, and tomato, and add an extra dollop of Greek yogurt if desired. Roll the pita tightly into a wrap, folding the bottom edge up 2.5cm (1 inch) before rolling to contain fillings, then serve immediately.
Tips
2.Never overcrowd the skillet when cooking the chicken: too many pieces in the pan at once will cause the chicken to steam instead of sear, resulting in soft, pale meat without the signature crispy spiced crust. Cook in batches if needed, leaving 1cm of space between each chicken strip.
3.For a more authentic flavor profile, swap the extra serving yogurt for traditional tahini sauce or garlic toum, and add 1 teaspoon of white vinegar to the marinade to brighten the spices and tenderize the chicken even more.
OMG this shawarma recipe is a total game changer!! I was so intimidated to make shawarma at home but it was legit EASY, like the difficulty said. Threw it together for family dinner last night, my kids devoured two wraps each and asked if we can have it again this weekend. The chicken came out so juicy I couldn’t believe it, no dry boring chicken here! 10/10, adding this to our regular meal prep rotation.
Made this on my flat top grill outside yesterday and wow, SO good. Got that perfect slight char on the chicken just like the shawarma shops by my old apartment in Queens. Cook time was exactly 40 minutes start to finish, which was perfect for weeknights even though I made it on the weekend. Skipped the pita and served it over rice for my meal prep bowls this week, already looking forward to lunch tomorrow.
Super excited to try this! Quick question—can I use chicken thighs instead of breast? I always have thighs in the freezer and I feel like they stay juicier, but wanted to check if that messes with the cook time at all. Thanks so much for sharing easy, approachable recipes like this!
Just made this in my tiny dorm kitchen and I’m shook how good it turned out. I don’t have a fancy grill or anything, just a regular baking sheet in my oven, and the chicken was still juicy and packed with flavor. Shared a bite with my roommate and he immediately asked for the recipe link. Only thing I was missing was pickled turnips, but even without it, 10/10.
Brought this to my neighborhood potluck last weekend and people were hounding me for the recipe all night! I set up a little build-your-own wrap station with pita, all the toppings, the garlic sauce, and it was a total hit. Even the picky eaters went back for seconds. Will absolutely be making this for every summer cookout from now on.
Tried this for the first time tonight, flavor was amazing but my chicken came out a little drier than I expected. I think I cut my pieces too thin? Still tasted great tossed in the sauce, just wish it was as juicy as the photos look. Will definitely give it another go though, the spice blend is chef’s kiss.