Chicken Shawarma Sandwich Recipe
Slices of marinated organic chicken, slow cooked on rotisserie.
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Ingredients
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Marinated Chicken
Assembly & Condiments
Method
Marinated Chicken
- 1
Prepare marinade
In a large bowl combine the yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, black pepper and kosher salt. Whisk until smooth. If the mixture is very thick, add up to 2 tablespoons water to loosen so it will coat the chicken evenly.
- 2
Marinate chicken
Trim excess fat from the chicken thighs and pat them dry with paper towels. Add the chicken to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) to let flavors penetrate.
- 3
Preheat oven / rotisserie
If using a rotisserie: preheat the rotisserie to medium-high (about 375–400°F / 190–205°C). If using an oven: preheat to 425°F (220°C) and prepare a roasting rack on a baking sheet.
- 4
Cook chicken
For rotisserie: thread marinated thighs onto the spit or stack them securely and roast until internal temperature reaches 165°F (74°C) and exterior is well browned, about 30–40 minutes depending on thickness. For oven: place thighs on the rack and roast 25–35 minutes until internal temperature 165°F (74°C) and edges caramelize. For stovetop/sheet-pan alternative: sear in a heavy skillet with 1 tablespoon oil over medium-high heat 4–6 minutes per side, then finish in 375°F oven 10–12 minutes.
- 5
Rest and slice
Transfer cooked chicken to a cutting board and let rest 8–10 minutes so juices redistribute. Slice or thinly shave the chicken across the grain into bite-sized strips suitable for a sandwich.
- 6
Finish
Toss sliced chicken with 1 tablespoon olive oil and a squeeze of lemon to boost flavor. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Assembly & Condiments
- 7
Prepare vegetables and sauces
While the chicken rests, warm the flatbreads briefly in a dry skillet or oven (30–60 seconds per side) until pliable. Thinly slice tomatoes and red onion, shred the lettuce, chop parsley, and have pickles ready. If your tahini sauce is not made, whisk 1/4 cup tahini with 2 tablespoons lemon juice, 2–3 tablespoons water to loosen and 1/4 tsp salt until smooth. Use store-bought garlic sauce or make a quick toum if desired.
- 8
Assemble sandwiches
Lay one warmed flatbread on a work surface. Spread about 1 tablespoon garlic sauce and 1 tablespoon tahini sauce down the center. Add a generous portion (about 150 g) of sliced chicken. Top with sliced tomatoes (2–3 slices), a few rings of red onion, a handful (about 1/3 cup) of shredded lettuce, pickles (1–2 tbsp), and sprinkle with chopped parsley. Drizzle a little extra sauce and a squeeze of lemon wedge. Repeat for remaining sandwiches.
- 9