Chicken Shawarma Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Slice each thigh into 1/2–3/4-inch strips for quicker and more even cooking.

Make marinade

In a large bowl combine 1/2 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, allspice (or baharat), salt, black pepper, and red pepper flakes (if using). Whisk until smooth.

Marinate

Add the chicken strips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–8 hours. For best flavor, marinate overnight up to 24 hours.

Bring to room temperature

About 20–30 minutes before cooking, remove the marinated chicken from the refrigerator to take the chill off. This helps it cook evenly.

Cook the chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add chicken in a single layer (work in batches if needed to avoid crowding). Cook without moving for 2–3 minutes to get a good sear, then stir and continue cooking 4–6 minutes until internal temperature reaches 165°F (74°C) and edges are browned. If using a broiler or grill, you may thread onto skewers and broil/grill 4–6 minutes per side until charred at edges. Transfer cooked chicken to a plate and let rest 5 minutes.

Slice or chop (optional)

If you prefer smaller pieces in the wrap, roughly chop or further slice the cooked chicken into bite-sized strips.

While the chicken rests, make the sauce. In a small bowl whisk together 1/2 cup Greek yogurt, 2 tablespoons tahini, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon water to loosen, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning; if too thick, add more water, 1 teaspoon at a time, until pourable but still creamy.

For a cucumber tzatziki alternative: grate 1/3 cup cucumber, squeeze out excess water, then fold into the yogurt with garlic, lemon juice, salt, pepper and a drizzle of olive oil.

Warm the pita breads in a dry skillet over medium heat, in a 350°F (175°C) oven wrapped in foil for 5–7 minutes, or briefly on a hot pan for 20–30 seconds per side. Keep warm wrapped in a kitchen towel.

Assemble shawarma: spread 1–2 tablespoons of the garlic-tahini sauce down the center of each warm pita. Add a layer of shredded lettuce (about 1/2 cup), 3–4 tablespoons cooked chicken, a few tomato slices, some red onion, pickles, and a sprinkle of chopped parsley. Squeeze a little lemon juice and dust with a pinch of sumac if using.

Serve immediately with extra sauce on the side and lemon wedges.