Chicken Shawarma Burger Recipe

Prep

Trim excess fat from the chicken thighs and pat them dry with paper towels. If thighs are large, cut into 1/2–3/4-inch strips or lightly pound to an even thickness.

Make marinade

In a bowl, whisk together 1/2 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 smashed garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until homogenous.

Add the chicken to the marinade, coat thoroughly, cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight to deepen flavor.

When ready to cook, remove chicken from fridge 20 minutes before cooking to come closer to room temperature for even cooking.

Cook

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Add marinated chicken in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes to develop a golden sear. Flip and cook another 3–4 minutes, or until internal temperature reaches 165°F (74°C). For strips, cook 6–8 minutes total. Remove chicken to a plate and let rest 5 minutes, then slice or chop into bite-sized pieces if not already in strips.

In a small bowl or the jar of a food processor, combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 2 peeled garlic cloves, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Pulse or whisk until smooth and emulsified. Taste and adjust seasoning — add more lemon or salt if desired. Refrigerate until assembly.

Thinly slice the red onion into half-moons and place in a heat-proof bowl or jar.

In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt. Bring to a simmer to dissolve sugar and salt, then remove from heat.

Pour the hot brine over the sliced onions, press them down so they're submerged, and let cool to room temperature. Cover and refrigerate for at least 15 minutes (best after 30 minutes) — will keep up to 2 weeks.

Toast the buns: Melt 2 tablespoons butter in a skillet over medium heat. Split the buns and toast cut-side down until golden, about 1–2 minutes. Keep warm.

Slice the tomato into 4 even slices. If using cucumber, thinly slice or ribbon them.

To assemble each burger: spread about 1 tablespoon of the garlic yogurt sauce on the bottom bun. Add a handful (about 1/2 cup) of shredded lettuce, then place a portion of the cooked chicken (about 4 oz or roughly 1/4 of the cooked chicken) on top. Add 1 tomato slice, a few pickled red onion rings, about 2 tablespoons sliced cucumber, and 1 tablespoon crumbled feta if using. Drizzle another tablespoon of sauce on the top bun and close the burger.

Serve immediately with fries, salad, or extra pickles. Leftover chicken keeps 3–4 days refrigerated.