Name: Authentic Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 9 h 20 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 1/2 cup plain full-fat yogurt; 1/4 cup fresh lemon juice; 1/4 cup olive oil; 6-8 cloves fresh garlic, minced (about 2 tbsp); 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp smoked paprika; 1 tsp ground turmeric; 1 tsp ground cardamom; 1/2 tsp cayenne pepper; 1/4 tsp ground cinnamon; 1.5 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 whole head fresh garlic, peeled (10-12 cloves); 1/2 cup fresh lemon juice (divided into 1/4 cup and 1/4 cup); 1 tsp fine sea salt; 1.5-2 cups neutral oil (vegetable, canola, or grapeseed); 2-3 tbsp ice-cold water; 6-8 large, soft pita breads; 1 large head crisp romaine lettuce, finely shredded; 2-3 ripe, firm tomatoes, diced; 1 large English cucumber, deseeded and diced; 1/2 medium red onion, thinly sliced; 1/2 cup pickled turnips; 1/4 cup fresh flat-leaf parsley, chopped; Optional: a handful of crispy French fries

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Introduction

Chicken shawarma is a flavorful Middle Eastern dish featuring tender, marinated chicken strips cooked to perfection. Wrapped in warm pita bread with fresh veggies and creamy garlic sauce, it’s a delicious meal that everyone will love.

A grilled wrap is shown on a wooden board, with a white marbled background. The wrap has three layers visible inside: the bottom layer is made of fresh green lettuce with a leafy texture, the middle layer contains slices of red tomatoes and thin rings of purple onion, and the top layer has browned grilled chicken pieces with visible herbs and char marks. A white creamy sauce with green herbs is drizzled over the chicken. Next to the wrap, there is a lemon wedge and a glass bowl filled with more of the white sauce. The wrap itself is lightly toasted with brown grill lines across the light beige tortilla. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs
1/2 cup plain full-fat yogurt
1/4 cup fresh lemon juice
1/4 cup olive oil
6-8 cloves fresh garlic, minced (about 2 tbsp)
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
1 tsp ground turmeric
1 tsp ground cardamom
1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1.5 tsp fine sea salt
1 tsp freshly ground black pepper
1 whole head fresh garlic, peeled (10-12 cloves)
1/2 cup fresh lemon juice (additional for sauce)
1 tsp fine sea salt (for sauce)
1.5-2 cups neutral oil (vegetable, canola, or grapeseed)
2-3 tbsp ice-cold water
6-8 large, soft pita breads
1 large head crisp romaine lettuce, finely shredded
2-3 ripe, firm tomatoes, diced
1 large English cucumber, deseeded and diced
1/2 medium red onion, thinly sliced
1/2 cup pickled turnips
1/4 cup fresh flat-leaf parsley, chopped
Optional: a handful of crispy French fries

Instructions

Step 1: Trim and slice the chicken thighs into 1/2-inch strips and place them in a bowl. In a separate bowl, whisk together yogurt, 1/4 cup lemon juice, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cardamom, cayenne, cinnamon, 1.5 tsp salt, and black pepper. Pour this marinade over the chicken and toss to coat well. Cover and refrigerate for 8 to 24 hours to allow flavors to develop.
Step 2: To prepare the creamy garlic sauce (Toum), peel the whole head of garlic. In a food processor, blend the peeled garlic, 1/4 cup lemon juice, and 1 tsp salt until smooth. With the processor running, slowly drizzle in 1.5 to 2 cups of neutral oil until the mixture thickens and emulsifies. Next, gradually add the remaining 1/4 cup lemon juice and 2-3 tbsp ice-cold water, alternating between them, until the sauce becomes airy. Taste and adjust salt if needed. Refrigerate the sauce for at least 30 minutes before serving.
Step 3: Prepare fresh toppings by finely shredding the romaine lettuce. Dice the tomatoes and deseeded cucumber. Thinly slice the red onion; soaking it in cold water is optional to reduce sharpness. Finely chop the flat-leaf parsley and drain then slice the pickled turnips.
Step 4: Preheat a cast-iron skillet over medium-high heat until it starts to smoke. Add 1-2 tablespoons of olive oil. Cook the marinated chicken strips in batches, searing each side for 3-5 minutes until golden brown, crispy, and fully cooked through (internal temperature should reach 165°F/74°C). Transfer the cooked chicken to a plate, tent with foil, and let it rest for 5-10 minutes.
Step 5: Warm the pita breads. Spread a generous amount of the garlic sauce onto each pita. Layer with cooked chicken, shredded lettuce, diced tomatoes and cucumber, sliced red onion, pickled turnips, optional French fries, and chopped parsley. Fold in the sides and roll up tightly. Serve immediately for the best flavor and texture.

Tips & Variations

For a spicier shawarma, increase the cayenne pepper slightly or add a dash of hot sauce to the marinade.
Using chicken thighs keeps the meat juicy and tender, but you can substitute with chicken breast if preferred.
Soaking the sliced red onion in cold water for 10 minutes mellows its sharpness for a milder flavor.
Try adding a drizzle of tahini or a sprinkle of sumac to the wrap for extra Middle Eastern flair.
French fries inside the wrap are traditional and add a delightful crisp texture, but they are optional.

Storage

Store any leftover cooked chicken and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Keep fresh vegetables and pita bread stored separately to maintain freshness. Reheat chicken gently in a skillet or microwave until warm. Assemble wraps just before serving to prevent sogginess.

How to Serve

A grilled wrap filled with layers starting from the bottom with fresh green curly lettuce leaves, followed by bright red tomato slices, and thin rings of light purple onion. On top of the vegetables are chunks of golden-brown grilled chicken with slight charring and sprinkled green herbs. A creamy white sauce with green herb bits is drizzled over the chicken. The wrap is lightly toasted with brown grill marks and partly folded over the filling, all resting on a warm wooden board. In the background, there is a clear glass bowl with white sauce and a wedge of yellow lemon. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade in advance and freeze the chicken?

Yes, you can marinate the chicken and freeze it for up to one month. Thaw overnight in the refrigerator before cooking for best results.

What can I use if I don’t have a food processor for the garlic sauce?

If you don’t have a food processor, you can use a sturdy blender or an immersion blender. Alternatively, whisking the garlic sauce by hand is possible but requires patience and steady technique to emulsify the oil properly.