⏤ The Recipe
Chicken Shawarma.
When it comes to satisfying, flavor-packed meals, chicken shawarma is one of my all-time favorites. This easychicken shawarma recipefeatures boneless, skinless chicken thighs coated in a blend of spices, including cumin, coriander, cinnamon, and turmeric. The result is perfectly …
Prep
30m
Cook
20m
Total
2h
Serves
12 (1/2 wrap per serving)
⏤ The Story
When it comes to satisfying, flavor-packed meals, chicken shawarma is one of my all-time favorites. This easychicken shawarma recipefeatures boneless, skinless chicken thighs coated in a blend of spices, including cumin, coriander, cinnamon, and turmeric. The result is perfectly crispy, juicy chicken bursting with savory flavors. I serve mine warm in pita bread, topped with garlicky toum, tangy tahini sauce, crisp fries, and a fresh cucumber tomato salad for a satisfying meal inspired by Middle Eastern street food!
Chicken shawarma is a Middle Eastern dish made from marinated meat, typically chicken, that’s slow-cooked on a vertical rotisserie. However, this recipe skips the rotisserie and cooks the chicken in a skillet or griddle, giving you all the delicious flavors without the need for special equipment. It’s packed with layers of spices that make it incredibly aromatic and savory.
Traditionally, shawarma is served in pita bread or lavash bread with toppings like tahini sauce, toum (garlic sauce), pickles, and fresh vegetables. I provide serving suggestions below, but that doesn’t mean you can’t get creative with different toppings!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Chicken
- 1
In a medium casserole dish, add all of the ingredients except for the chicken. Whisk to combine, then add the chicken thighs. Cover and refrigerate for at least two hours or up to six hours.
- 2
Remove the chicken from the refrigerator and season one side of the chicken with salt and set aside.
- 3
Preheat a large skillet or griddle over medium-high heat. Add two tablespoon of neutral oil, and once the oil is shimmering, add half of the chicken, salted side down. Weigh the chicken down with kitchen weights or a heavy, smaller skillet. Cook for three to four minutes, or until deeply golden brown, then flip and repeat the process on the other side.
- 4
Transfer to a cutting board and repeat with the remaining chicken.
- 5
Rest the chicken for three to four minutes, then slice it against the grain into ½ inch (1.2 centimeter) strips. Set aside.
For the Toum
- 1
To a food processor, add the garlic, ¼ cup water (59 milliliter) and salt. Process until the garlic is fully pureed.
- 2
With the food processor running, slowly stream in the oil. This should take about five minutes. Gradually adding the oil will prevent it from splitting.
- 3
Once all of the oil is incorporated, add the lemon juice. Process again to combine.
- 4
Transfer to a resealable container and set aside.
For the Tahini Sauce
- 1
In a small heat proof bowl, add ¼ cup (59 mililter) hot water. Smash the garlic and add it to the hot water. Steep the garlic for two to three minutes.
- 2
In a small mixing bowl, add the tahini. Then add the steeped garlic water and lemon juice to the mixture. Whisk again to combine. If the mixture is too thick, add more water as needed. It should be pourable, like honey.
- 3
Taste and season with salt. Set aside until ready to serve.
For the Salad
- 1
In a medium mixing bowl, add the oil, vinegar, sugar, salt, and pepper. Whisk to combine.
- 2
Add the tomatoes, cucumbers, red onion, dill, and parsley. Gently toss to combine, set aside.
For the French Fries
- 1
Cook according to package directions.
- 2
Set aside until ready to serve.
For Assembly
- 1
Place one lavash or pita onto a clean work surface. Add two teaspoon toum and spread it vertically down the center of the bread. Next, add the french fries, followed by the chicken, the salad, and the pickles. Drizzle the tahini sauce over the top, then fold the bottom ¼ to just cover the bottom of the sandwich. Fold in the sides, then wrap in tinfoil.
- 2
Repeat with remaining ingredients and serve.
⏤ Chef's Notes
Storage:Store the components in separate airtight containers in the fridge. The chicken will keep fresh for up to three days, the toum will keep for one to two days, the tahini sauce will keep for up to one week, and the salad will stay fresh for one to two days.
⏤ Cook Next
