📝 About This Recipe
Transport your kitchen to the bustling streets of the Levant with this deeply aromatic Chicken Shawarma. Marinated in a complex blend of warm spices, citrus, and garlic, the chicken is roasted until the edges are caramelized and crisp, mimicking the iconic vertical spit. This dish is a masterclass in balance, offering smoky depth, bright acidity, and succulent texture in every bite.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Chicken Thighs (boneless and skinless)
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice (freshly squeezed)
- 6 cloves Garlic (minced into a paste)
- 2 teaspoons Ground Cumin
- 2 teaspoons Ground Coriander
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Turmeric
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Toum (Garlic Sauce) & Sides
- 1/2 cup Greek Yogurt or Mayo (for a simplified cheat-version of Toum)
- 4-6 pieces Pita Bread (warmed)
- 1 Red Onion (thinly sliced)
- 1/2 cup Fresh Parsley (roughly chopped)
- 1/2 cup Pickled Turnips or Cucumbers (sliced)
👨🍳 Instructions
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1
In a large glass bowl or heavy-duty freezer bag, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper until well emulsified.
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2
Trim any excess fat from the chicken thighs. Place them into the marinade, ensuring every piece is thoroughly coated. Cover or seal tightly and refrigerate for at least 4 hours, though overnight is ideal for the best flavor penetration.
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3
Preheat your oven to 425°F (220°C). For the best 'rotisserie' effect at home, place a wire rack over a rimmed baking sheet; this allows hot air to circulate around the meat.
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4
Remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes to take the chill off.
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5
Arrange the chicken thighs on the prepared rack. If you don't have a rack, a parchment-lined sheet works too, but you'll need to flip the meat halfway through.
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6
Roast the chicken for 25-30 minutes. You are looking for the internal temperature to reach 165°F (74°C) and the edges to start charring.
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7
Switch the oven to 'Broil' for the final 3-5 minutes. Watch closely! You want the tops of the chicken to develop dark, crispy, caramelized bits that mimic the crust of a vertical spit.
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8
Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 5-8 minutes to allow the juices to redistribute.
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9
While the chicken rests, prepare your toppings. Toss the sliced red onions with a pinch of sumac (optional) and the fresh parsley.
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10
Using a sharp knife, slice the chicken across the grain into thin, bite-sized strips.
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11
Warm your pita bread in the oven or over a gas flame for 30 seconds until soft and pliable.
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12
To assemble, spread a generous dollop of garlic sauce on the pita, pile on the sliced chicken, and top with onions, parsley, and pickles. Roll tightly and serve immediately.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content ensures the meat stays juicy under high heat. Don't skip the resting period—slicing the chicken too early will cause all the flavorful juices to run out onto the board. For maximum authenticity, add 1/2 teaspoon of Sumac to the marinade for a unique, tart floral note. If you want extra crunch, pan-sear the sliced chicken strips in a hot skillet for 1 minute after cutting them. Make sure your garlic is fresh; jarred minced garlic will lack the pungent 'bite' necessary for a true Shawarma flavor profile.
🍽️ Serving Suggestions
Serve with a side of crispy salted fries, which are often tucked inside the wrap in Middle Eastern eateries. Pair with a refreshing Fattoush salad or Tabbouleh to cut through the richness of the meat. A cold glass of Ayran (yogurt drink) or a crisp Lager complements the spices beautifully. Provide an extra bowl of Tahini sauce or Hummus for dipping the edges of the pita. Add a few charred cherry tomatoes and grilled serrano peppers for an extra smoky kick.