Description
This Authentic Chicken Shawarma recipe delivers the rich, bold flavors of traditional Middle Eastern street food, featuring marinated and seared chicken thighs seasoned with aromatic spices and served in warm pita with creamy garlic sauce and fresh toppings. Perfect for a satisfying homemade wrap bursting with vibrant taste and a delightful combination of textures.
Ingredients
Scale
Chicken Marinade
- 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
Creamy Garlic Sauce (Toum)
- 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
Fresh Toppings and Wrap Assembly
- 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
- Prepare Chicken Marinade: Trim and slice the chicken thighs into 1/2-inch strips and place them in a mixing bowl. Whisk together the yogurt, 1/4 cup lemon juice, olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cardamom, cayenne, cinnamon, 1.5 teaspoons sea salt, and black pepper until well combined. Pour this marinade over the chicken, tossing to coat evenly. Cover the bowl and refrigerate for 8 to 24 hours to allow the flavors to deeply penetrate the meat.
- Prepare Creamy Garlic Sauce (Toum): Peel the garlic cloves from one whole head. In a food processor, blend the garlic, 1/4 cup lemon juice, and 1 teaspoon sea salt until the mixture is smooth. With the processor running, slowly drizzle in 1.5 to 2 cups of neutral oil, such as vegetable or canola oil, until the sauce thickens and emulsifies to a creamy texture. Gradually add the remaining 1/4 cup lemon juice and 2 to 3 tablespoons of ice-cold water in alternating additions to lighten and aerate the sauce. Taste and adjust salt as needed. Refrigerate the Toum sauce for 30 minutes before serving to develop flavor.
- Prepare Fresh Toppings: Finely shred the romaine lettuce and place it in a bowl. Dice the tomatoes and deseeded cucumber into small pieces. Thinly slice the red onion and optionally soak it in cold water to mellow its sharpness. Chop the fresh flat-leaf parsley finely. Drain and slice the pickled turnips. These fresh toppings add vibrant crunch and flavor contrasts to your shawarma wraps.
- Cook Chicken Shawarma: Heat a cast-iron skillet over medium-high heat until it is smoking hot, then add 1 to 2 tablespoons of olive oil. Working in batches to avoid overcrowding, sear the chicken strips for 3 to 5 minutes on each side, cooking until they are golden, crispy on the outside, and reach an internal temperature of 165°F (74°C) ensuring they are fully cooked. Transfer the cooked chicken to a plate, tent loosely with foil, and allow it to rest for 5 to 10 minutes to retain moisture.
- Assemble the Wraps: Warm the pita breads briefly until soft and pliable. Spread a generous amount of the creamy Toum sauce over each pita. Layer on the cooked chicken, followed by shredded lettuce, diced tomatoes and cucumbers, sliced red onions, pickled turnips, optional crispy French fries, and chopped parsley. Fold in the sides of the pita and roll it up tightly to create a compact wrap. Serve immediately for the best flavor and texture experience.
Notes
- Marinate the chicken for at least 8 hours but preferably overnight for the best flavor infusion.
- Toum sauce can be made ahead and stored refrigerated for up to one week.
- Using a cast-iron skillet helps achieve the signature crispy sear on the chicken.
- If you want a milder garlic flavor in your Toum, reduce the garlic quantity or soak garlic cloves in cold water before processing.
- Adding crispy French fries inside the wrap is optional but enhances texture and authenticity.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Soaking red onions in water can reduce their pungency, making them milder and more pleasant in the wrap.
- Prep Time: 15 minutes (plus 8-24 hours marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: chicken shawarma, authentic shawarma recipe, Middle Eastern chicken wrap, garlic sauce, toum, pita wrap, marinated chicken, stovetop shawarma
