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Chicken Shawarma Recipe

Chicken Shawarma Recipe

I've tested this chicken Shawarma recipe more times than I can count, tweaking the spice ratios until my family declared it “better than the restaurant” — the highest honor in our house. The chicken comes out juicy and deeply flavorful, the garlic sauce is dangerously good, and the whole thing wraps up in warm pita like a gift to yourself.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Servings: 6
Course: Main dish
Cuisine: Middle Eastern / Levantine
Calories: 480
Ingredients Equipment Method

Ingredients
  

For the chicken marinade
  • 2 lbs boneless, skinless chicken thighs 900g
  • 1 cup plain full-fat yogurt
  • 1/4 cup olive oil
  • Juice of 2 lemons about 1/4 cup
  • 6 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
For the garlic sauce (Toum-style)
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt or all mayonnaise for richer sauce
  • 4 cloves garlic finely grated or pressed
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
For serving
  • 6 large pita breads or flatbreads warmed
  • 2 cups shredded lettuce or cabbage
  • 2 tomatoes diced
  • 1 red onion thinly sliced
  • Dill pickles or pickled turnips sliced
  • Fresh parsley chopped
  • French fries highly recommended — trust me
  • Hot sauce optional

Equipment

  • Large mixing bowl or zip-top bag (for marinating)
  • Instant-read thermometer
  • Grill pan, cast-iron skillet, or outdoor grill
  • Tongs
  • Cutting board and sharp knife
  • Small bowl and whisk (for garlic sauce)
  • Aluminum foil (for resting the chicken)

Method
 

  1. Whisk yogurt, olive oil, lemon juice, garlic, and all spices. Coat chicken thighs; marinate 2–24 hours refrigerated.
  2. Whisk garlic sauce ingredients; refrigerate.
  3. Bring chicken to room temperature 20–30 minutes before cooking; shake off excess marinade.
  4. Sear in a very hot grill pan or skillet, 5–7 minutes per side, until charred at edges and 165°F inside.
  5. Rest 5–10 minutes tented with foil, then slice thinly against the grain.
  6. Warm pita, assemble wraps with garlic sauce, chicken, vegetables, pickles, and fries.