Arabic Mix Shawarma Recipe

Prepare marinade

In a large mixing bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper and kosher salt until smooth.

Trim excess fat from the chicken thighs and add them to the bowl. Toss thoroughly so each piece is well coated in the marinade.

Cover bowl with plastic wrap or transfer to a sealable container and refrigerate at least 4 hours, preferably overnight (up to 24 hours) to allow flavors to penetrate.

About 30 minutes before cooking, remove chicken from the fridge to take the chill off.

Cook the chicken

Preheat oven to 425°F (220°C) if using oven method. Thread marinated chicken onto skewers if grilling or leave whole for sheet roasting. For grill: preheat to medium-high and oil grates. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and edges are charred. For oven: arrange chicken on a rimmed baking sheet lined with foil and roast 18–22 minutes, broiling for the last 2–3 minutes for color; or pan-sear in batches in a large skillet over medium-high heat with 1–2 tbs oil, 4–6 minutes per side until cooked through. Let rest 5 minutes, then thinly slice or shred into bite-size pieces.

While chicken marinates or cooks, prepare vegetables. Thinly slice onions and bell peppers; dice tomatoes and cucumbers; shred romaine. Place sliced onions in a bowl with 1 tbs lemon juice and 1 tbs olive oil and a pinch of salt to mellow the bite, then set aside 10 minutes.

In a large bowl combine diced tomatoes, cucumbers, shredded romaine, chopped parsley and pickled turnips. Toss with remaining 1 tbs olive oil, sumac and a pinch of salt. Adjust seasoning to taste.

Warm pitas briefly: brush with melted butter or olive oil and heat in a 350°F (175°C) oven for 5–7 minutes or on a hot skillet 30–45 seconds each side until pliable and slightly browned. Keep wrapped in a clean towel to stay warm.

Assemble shawarmas: spread 1–2 tbs toum or 1–2 tbs yogurt sauce onto center of each pita. Add a handful (about 3–4 oz) of sliced chicken, top with vegetable mix, pickled turnips, and a squeeze of lemon. Sprinkle a pinch of sumac and add hot sauce if desired. Fold or roll snugly and serve immediately.

Make toum (traditional garlic sauce)

In a food processor, add garlic cloves and 1 tsp salt. Pulse until very finely minced. With the processor running, drizzle in neutral oil very slowly in a thin steady stream while alternating small splashes of lemon juice and ices water until an emulsified, mayonnaise-like white sauce forms. Total oil addition should take 2–3 minutes; stop if separation occurs and add 1 tbs ice water, then continue. Taste and adjust salt or lemon. Yield: ~1 cup. Refrigerate; use within 4–5 days.

Make yogurt-tahini sauce

In a bowl whisk together Greek yogurt, tahini, lemon juice, minced garlic, salt and water to reach a drizzle-able consistency (about 2 tbs water). Adjust lemon and salt to taste. Chill until ready to use.

If desired, finish assembled shawarma with extra chopped parsley, a light dusting of sumac, and serve lemon wedges on the side. Offer both toum and yogurt sauce so guests can choose.

Leftovers: store chicken and sauces separately in airtight containers in the fridge for up to 3-4 days. Reheat chicken gently in a skillet with a splash of water or under a broiler to avoid drying.