Chicken Shawarma Recipe

Prepare the marinade

In a medium bowl whisk together Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, kosher salt, black pepper and red pepper flakes until smooth and well combined.

Marinate the chicken

Trim excess fat from the chicken thighs and pat dry. Add the chicken to the marinade, turning to coat each piece thoroughly. Cover and refrigerate at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Slice before cooking (optional)

For faster, more even cooking and easier wrapping, slice marinated thighs into 1/2-inch strips about 20 minutes before cooking so they come closer to room temperature.

Emulsify the sauce

Place the garlic cloves and salt in a food processor and pulse until finely minced. Add the egg white and pulse once to combine. With the processor running, begin adding the chilled neutral oil in a very slow, steady stream (drop by drop at first) to create an emulsion. After about 1/4 cup of oil has been incorporated and the mixture begins to thicken, you can add the remaining oil in a thin steady stream. Once fully incorporated and thick, scrape down the bowl and with the motor running add the lemon juice in a thin stream. Taste and adjust salt or lemon as needed. If you prefer no egg, you can omit and use 2–3 tbs cold water in place of the egg white and proceed similarly, though texture will be slightly different.

Chill

Transfer the toum to a small jar and refrigerate while you cook the chicken; the sauce will thicken further as it chills. Makes about 3/4 cup.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon vegetable oil. When the pan is hot, add chicken strips in a single layer without overcrowding (cook in batches if needed). Cook 3–4 minutes per side until well browned and cooked through (internal temperature 165°F / 74°C). If using whole thighs, cook 5–7 minutes per side depending on thickness; rest 5 minutes then slice. For extra char, finish under a broiler for 1–2 minutes per side or sear on a very hot grill.

Prepare wraps

Warm flatbreads briefly in a dry skillet or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Optionally brush with a little melted butter and toast for 1 minute per side in a skillet for a slightly crisp exterior.

Assemble shawarma wraps

Spread 1 to 2 tablespoons of garlic sauce down the center of each warm flatbread. Top with a generous handful of shredded romaine, tomato slices, cucumber, a few red onion slices, pickles if using, and about 4 ounces (1/4 lb) of cooked chicken per wrap. Sprinkle chopped parsley and a pinch of sumac over the filling if desired.

Wrap and serve

Fold the bottom edge up, fold in the sides and roll tightly. If you like, press the wrapped shawarma in a hot skillet seam-side down for 30–60 seconds to seal and crisp the exterior. Cut in half on a diagonal and serve immediately with extra garlic sauce on the side.