Shawarma Recipe

Prepare marinade

In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, sumac (if using), kosher salt and black pepper until smooth and well combined.

Marinate chicken

Trim excess fat from the chicken thighs and add them to the bowl with the marinade. Coat each piece thoroughly, cover tightly, and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to develop deep flavor.

Stack and skewer (optional rotisserie method)

For an at-home rotisserie-style stack: fold marinated thighs into even layers and thread onto a long vertical skewer or metal rod, packing them so they stand stacked. If you do not have a rotisserie, you can proceed to oven-roast or pan-roast as below.

Cook (rotisserie or oven method)

Rotisserie: Cook on a rotisserie over medium heat until the exterior is deeply caramelized and internal temperature reaches 165°F (74°C), about 45–60 minutes depending on thickness. Baste occasionally with any remaining marinade or a little oil. Oven method: Preheat oven to 425°F (220°C). Place marinated thighs on a rimmed baking sheet or in a shallow roasting pan in a single layer or stacked on a vertical skewer if you have one. Roast 25–35 minutes until edges char and internal temp is 165°F (74°C). For extra char, finish under the broiler 2–4 minutes, watching carefully.

Rest and shave

Let the cooked meat rest 8–10 minutes. Using a sharp chef's knife, thinly slice or shave the meat across the grain into bite-sized shavings similar to shawarma served from a rotisserie. Keep warm until assembly.

Warm breads

Warm pita or flatbreads in a dry skillet over medium heat 20–30 seconds per side, in a 350°F (175°C) oven for 3–5 minutes, or wrapped in foil on the grill until pliable.

Prepare vegetables

Arrange shredded romaine, sliced tomatoes, pickled turnips, sliced red onion and chopped parsley in small bowls for easy assembly or plating.

Heat meat for sandwiches (optional)

If making sandwiches and the shaved meat has cooled, warm a skillet over medium heat with 1–2 tablespoons vegetable oil. Add shaved meat and toss just until hot and edges crisp slightly, 2–4 minutes.

Assemble sandwich

Lay a warmed pita flat. Spread 1–2 tablespoons tahini sauce and 1 tablespoon garlic sauce (or vice versa) in the center. Add about 4–6 ounces (roughly 0.25–0.375 lb) of shaved meat, then top with shredded lettuce, tomatoes, pickled turnips, red onion and parsley. Drizzle additional sauce and hot sauce if desired. Fold or roll to serve as a sandwich.

Assemble platter

For a platter: spoon a bed of hummus or rice onto the plate. Arrange 6–8 ounces (0.375–0.5 lb) of shaved meat beside it. Add bowls or piles of pickled turnips, salad, pickles, and sauces. Garnish with parsley and serve with warmed pita on the side.

Serve

Serve immediately while meat and breads are warm. Provide extra sauce and hot sauce at the table.

If offering fries: cook fries according to package or recipe and season with salt. For rice: cook jasmine or long-grain rice and season with a bit of butter, salt and a squeeze of lemon. Prepare hummus and tabbouleh ahead and spoon onto the platter next to the meat and vegetables.