The Chef

Restaurants

Meals

Drinks

Restaurants›Albaraka Mediterranean Market and Grill›Shawarma Recipe

Shawarma Recipe

Name: Albaraka Mediterranean Market and Grills Shawarma Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cup plain Greek yogurt; 2 tbs olive oil; 2 tbs lemon juice; 3 count garlic cloves, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 0.5 tsp ground black pepper; 1 tsp kosher salt; 0.5 count large cucumber, thinly sliced or julienned; 1 count medium tomato, diced; 0.5 count red onion, thinly sliced; 1.5 cups shredded lettuce; 0.25 cup fresh parsley, chopped; 3 tbs white vinegar; 3 tbs water (for quick pickle); 1 tsp sugar (for quick pickle); 0.25 tsp salt (for quick pickle); 0.5 cup garlic sauce (toum) or plain garlic yogurt sauce; 2 tsp tahini (optional); 4 count warm pita breads or flatbreads; 1 tbs olive oil (for cooking); 2 count lemon wedges (to serve)

Inspired by Albaraka Mediterranean Market and Grill

Time55m

Serves4

Shawarma is probably the first dish that comes to mind when discussing Middle Eastern food. This irresistible dish is loved globally for its bold flavors and textures.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinated Chicken

1 lb boneless skinless chicken thighs

1/2 cup plain Greek yogurt

2 tbs olive oil

2 tbs ReaLemon lemon juice

3 count Garlic cloves, minced

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/4 tsp ground allspice

1/2 tsp ground black pepper

1 tsp kosher salt

Pickled Vegetables & Salad

1/2 count large cucumber, thinly sliced or julienned

1 count medium tomato, diced

1/2 count Red onion, thinly sliced

1 1/2 cups shredded lettuce

1/4 cup Fresh parsley, chopped

3 tbs white vinegar

3 tbs water (for quick pickle)

1 tsp sugar (for quick pickle)

1/4 tsp salt (for quick pickle)

Sauces & Finishing

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

2 tsp tahini (optional)

4 count warm pita breads or flatbreads

1 tbs olive oil (for cooking)

2 count lemon wedges (to serve)

Method

Marinated Chicken

Prepare marinade

In a medium bowl combine Greek yogurt, 2 tbs olive oil, 2 tbs lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, black pepper and 1 tsp kosher salt. Whisk until smooth and fragrant.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Add chicken to the marinade, turning to fully coat. Cover and refrigerate at least 1 hour, preferably 3–6 hours. For best flavor, refrigerate up to 12 hours.

Cook chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tbs olive oil. Remove excess marinade from the chicken to prevent burning. Sear chicken thighs 4–5 minutes per side until deeply browned and cooked through (internal temperature 165°F / 74°C). If pieces are thick, cover pan and reduce heat to medium, cooking another 3–5 minutes. Alternatively, grill over medium heat 6–8 minutes per side.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly across the grain into strips roughly 1/4–1/2 inch thick.

Pickled Vegetables & Salad

Quick-pickle the onions and cucumber by placing sliced red onion and cucumber in a small bowl. Stir together 3 tbs white vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp salt until dissolved, pour over the vegetables and let sit at room temperature while the chicken cooks (10–20 minutes).

In a medium bowl combine shredded lettuce, diced tomato and chopped parsley. Drain pickled vegetables (reserve a little pickle liquid if you like tang) and add them to the salad. Toss gently and adjust salt to taste.

Sauces & Finishing

Warm the pita or flatbreads in a dry skillet over medium heat 30–60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes.

Assemble shawarma: spread about 1–2 tbs garlic sauce (or garlic-yogurt sauce) down the center of each warm pita. Lay 3–4 oz (about 85–115 g) sliced chicken over the sauce, add a handful of the salad and pickled vegetables, drizzle a little extra garlic sauce or tahini if using, and squeeze lemon wedge over top.

Fold or roll the pita tightly to enclose filling. If desired, place folded sandwiches seam-side down on a hot skillet for 1–2 minutes per side to crisp the exterior and help seal them.

Serve immediately with extra sauce and lemon wedges on the side.