Shawarma Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and pat dry. In a bowl, combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt and black pepper. Add chicken, toss to coat thoroughly, cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Grill or pan-sear

Preheat a grill or heavy skillet to medium-high heat. Remove chicken from marinade and shake off excess. Grill or sear 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Let rest 5 minutes, then slice thinly across the grain into bite-size strips.

Combine rice vinegar, water, sugar and salt in a bowl and stir until sugar dissolves. Add julienned carrots, toss to coat, and let sit at room temperature for 20–30 minutes (or refrigerate for up to 4 hours) to quick-pickle. Drain before assembling.

In a bowl toss shredded cabbage and sliced cucumber with lemon juice, olive oil, salt and pepper. Let sit 5–10 minutes to soften slightly while keeping crispness.

Place peeled garlic cloves and salt in a food processor and pulse until finely minced. Add a tablespoon of lemon juice and pulse. With the processor running, drizzle in the neutral oil very slowly, drop by drop at first, then in a thin steady stream, until mixture emulsifies and thickens. If the sauce becomes too thick or breaks, add 1–2 teaspoons of ice water and continue blending. Once thick and creamy, blend in remaining lemon juice to taste. Taste and adjust salt or lemon.

Alternatively, for a milder easier sauce: mash garlic with salt to a paste, then whisk into 1/4 cup plain yogurt and 1–2 tablespoons mayonnaise with lemon juice and a tablespoon oil to reach desired consistency.

Warm lavash briefly on the grill or in a dry skillet (about 30 seconds per side) and brush lightly with olive oil.

Spread 1–2 tablespoons garlic sauce down the center of each lavash. Layer 3–4 ounces of sliced grilled chicken per piece, add a handful of shredded cabbage and cucumber, and a spoonful of pickled carrots. Sprinkle with chopped parsley and a pinch of sumac if using.

Roll or fold the lavash around the filling. For a crisper finish, place assembled wraps seam-side down on a hot skillet and press gently 1–2 minutes per side until lightly toasted.

Serve immediately while warm. Provides 4 starter-size wraps; cut in half if serving as shareable starters.