📝 About This Recipe
Transport your kitchen to the bustling streets of the Levant with this aromatic, spice-crusted Chicken Shawarma. Marinated in a complex blend of warm spices, citrus, and garlic, the chicken is seared to achieve those iconic crisp, caramelized edges while remaining incredibly juicy inside. This recipe captures the soulful essence of Middle Eastern hospitality, offering a perfect balance of smoky heat, zesty lemon, and creamy garlic sauce.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Boneless skinless chicken thighs (trimmed of excess fat)
- 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 Smoked paprika
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground turmeric (for vibrant color)
- 1/4 teaspoon Ground cinnamon
- 1/4 teaspoon Cayenne pepper (adjust for heat preference)
- to taste Kosher salt and black pepper (roughly 1.5 tsp salt)
The Garlic Sauce (Toum)
- 1/2 cup Greek yogurt (plain, full fat)
- 1/4 cup Mayonnaise
- 2 cloves Garlic (very finely grated)
- 1 tablespoon Lemon juice
For Assembly
- 4-6 pieces Pita bread or Lavash (warmed)
- 1/2 cup Pickled wild cucumbers (sliced into spears)
- 1 small Red onion (thinly sliced with a pinch of sumac)
- 1/2 bunch Fresh parsley (roughly chopped)
- 2 Vine-ripened tomatoes (thinly sliced)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper until well combined.
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2
Add the chicken thighs to the bowl and toss thoroughly, ensuring every piece is coated in the spice paste. Cover and refrigerate for at least 4 hours, though overnight is ideal for the best flavor penetration.
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3
While the chicken marinates, prepare the sauce by mixing the Greek yogurt, mayo, grated garlic, and lemon juice in a small bowl. Cover and chill until serving.
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4
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
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5
Spread the marinated chicken thighs out on the baking sheet in a single layer. Do not crowd them, as we want them to roast, not steam.
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6
Roast the chicken for 20-25 minutes. The internal temperature should reach 165°F (74°C), and the edges should start to look slightly charred.
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7
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes. This keeps the juices inside the meat.
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8
Using a sharp knife, slice the chicken into thin, bite-sized strips, mimicking the texture of meat shaved off a vertical rotisserie.
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9
Optional Pro Step: Heat a large cast-iron skillet over medium-high heat with a drizzle of oil. Toss the sliced chicken in the pan for 2-3 minutes until the edges are extra crispy and golden brown.
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10
Warm your pita bread in the oven or on a dry pan until soft and pliable.
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11
To assemble, spread a generous dollop of the garlic sauce down the center of each pita. Layer on the chicken strips, followed by tomatoes, sumac-onions, pickles, and fresh parsley.
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12
Roll the pita tightly, wrap the bottom in foil to hold it together, and serve immediately while hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content ensures the meat stays juicy under high heat. Don't skip the resting period after roasting, or the juices will run out and leave the meat dry. For an authentic 'char,' use the broiler for the last 2-3 minutes of baking, watching closely to prevent burning. If you don't have sumac for the onions, a squeeze of lemon juice and a pinch of salt is a great substitute. Ensure your garlic for the sauce is mashed into a very fine paste to avoid harsh, spicy chunks.
🍽️ Serving Suggestions
Serve with a side of crispy salted french fries—many traditional shops actually put the fries inside the wrap! Pair with a cold glass of salty Ayran (yogurt drink) to balance the spices. Offer a side of Fattoush salad for a refreshing, acidic crunch. Serve with extra pickled turnips (the pink ones) for an authentic Middle Eastern platter feel. A side of creamy hummus topped with toasted pine nuts makes this a full feast.