Chicken Shawarma
A Middle Eastern favorite — chicken marinated in yogurt and warm spices, roasted until charred and juicy, then thinly sliced. Traditionally cut from a vertical spit, but easy at home in a pan or oven. Wrap it in pita with garlic sauce, or serve over rice.
Ingredients
- Boneless chicken thighs600 g
- Pita bread · or rice4
- Onion · thinly sliced0.5
- Tomato1
- Cucumber & lettuce · to serve
- Marinade
- Plain yogurt3 tbsp
- Olive oil2 tbsp
- Lemon juice2 tbsp
- Minced garlic3 cloves
- Ground cumin1 tsp
- Paprika1 tsp
- Ground coriander1 tsp
- Cinnamon & allspice · each0.5 tsp
- Salt & pepper · to taste
- Garlic yogurt sauce
- Plain yogurt4 tbsp
- Garlic · grated1 clove
- Lemon juice1 tsp
Steps
- ⏲ 30 min
Mix all the marinade ingredients, coat the chicken thighs, and refrigerate for at least 30 minutes (overnight if you can).
- ⏲ 12 min
Cook the chicken in an oiled hot pan over medium-high heat, turning, until charred outside and cooked through. (Or roast at 220°C for 20–25 minutes.)
- ⏲ 3 min
Let the chicken rest briefly, then slice it thinly.
- ⏲ 2 min
Stir together the yogurt, grated garlic, lemon juice, and salt for the garlic sauce.
- ⏲ 2 min
Pile chicken, onion, tomato, and vegetables onto warm pita and drizzle generously with garlic sauce. Great over rice or salad too.
Tips & Variations
Variations
- Beef/lamb shawarma: Use beef or lamb for a richer version.
- Shawarma rice bowl: Serve the chicken and sauce over rice as a bowl.
- Spicy: Add cayenne or chili to the marinade, sriracha to the sauce.
- Tahini sauce: Swap the garlic yogurt for a lemon-tahini sauce.
Tips
- The yogurt marinade keeps the chicken tender and juicy — the longer, the better.
- Get the pan really hot to char the outside for that smoky flavor.
- Rest the chicken before slicing so it keeps its juices.
- Spices are everything — be generous with cumin, paprika, and allspice.
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