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Restaurants›Albaraka Mediterranean Market and Grill›Chicken Shawarma Recipe

Chicken Shawarma Recipe

Inspired by Albaraka Mediterranean Market and Grill

Time1h 20m

Serves4

Juicy, flavorful halal chicken shawarma seasoned with bold Mediterranean spices and prepared fresh in Raleigh. A top choice for a quick, satisfying, and authentic meal.

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Ingredients

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Marinade & Chicken

1 lb boneless skinless chicken thighs

3 tbsp olive oil

1/4 cup plain Greek yogurt

2 tbsp ReaLemon lemon juice

4 tbs Garlic cloves, minced

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ground paprika

1 tsp Smoked paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/4 tsp ground allspice

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp white vinegar or apple cider vinegar

1 tbsp water (if needed to thin)

Assembly & Toppings

4 each warm pita bread or flatbreads

1 each tomato, thinly sliced

1/2 each cucumber, thinly sliced or ribbons

1/4 each Red onion, thinly sliced

2 cups shredded romaine or mixed greens

1/4 cup pickled cucumbers or pickles, sliced

2 tbsp Fresh parsley, chopped

1/2 tsp sumac (optional, for finishing)

Sauces

1/2 cup garlic sauce (toum) or garlic-yogurt sauce

1 tbsp tahini (optional drizzle)

Method

Marinade & Chicken

Prepare the marinade

In a medium bowl, whisk together olive oil, Greek yogurt, lemon juice, minced garlic, vinegar, cumin, coriander, paprika, smoked paprika, turmeric, cinnamon, allspice, kosher salt, and black pepper until smooth. If the marinade is too thick to coat the chicken, add up to 1 tablespoon water to reach a loose but clinging consistency.

Marinate the chicken

Trim excess fat from the chicken thighs and pat dry. Add chicken to the marinade and toss to fully coat. Cover and refrigerate for at least 1 hour, ideally 4–8 hours or overnight for maximum flavor penetration.

Cook the chicken

Preheat oven to 425°F (220°C) if roasting, or preheat a grill/skillet over medium-high heat. If using oven: arrange marinated thighs on a rimmed baking sheet or in a roasting pan in a single layer and roast 18–25 minutes, turning once, until internal temperature reaches 165°F (74°C) and edges are nicely browned. If using a hot skillet: add 1 tablespoon oil to pan and cook thighs 5–7 minutes per side until charred at edges and cooked through. If grilling: grill 4–6 minutes per side over direct heat. Let cooked chicken rest 5 minutes, then slice thinly across the grain into strips.

Sauces

Prepare or warm sauces

If using store-bought sauces, place them in small bowls and bring to room temperature. For a quick yogurt-garlic sauce: mix 1/2 cup plain yogurt with 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon olive oil, salt and pepper to taste, and 1–2 tablespoons water to reach drizzling consistency. For toum (garlic emulsion), follow a trusted recipe; use sparingly for strong garlic flavor.

Assembly & Serving

Warm breads

Warm pita or flatbreads in a dry skillet over medium heat for 30–60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Assemble shawarma

Lay a warm pita on a plate. Spread about 1–2 tablespoons of garlic-yogurt sauce (or toum) down the center. Add a handful (about 3–4 oz sliced) of the cooked chicken shawarma strips, then top with shredded romaine, tomato slices, cucumber, red onion, and pickles. Drizzle a little tahini if using and sprinkle chopped parsley and a pinch of sumac.

Serve

Fold or roll the pita snugly and serve immediately while warm. Offer extra sauce and lemon wedges on the side. Leftover chicken keeps covered in the refrigerator for up to 3 days and can be reheated gently in a skillet or oven.