Shawarma - Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and slice them into 1/2-inch wide strips so they cook quickly and evenly.

Mix marinade

In a large bowl, combine 1 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, kosher salt, black pepper, and red pepper flakes. Whisk until smooth and uniform.

Add chicken to the marinade, toss thoroughly to coat each strip, cover the bowl with plastic wrap or transfer to a resealable bag, and refrigerate for at least 1 hour and up to 12 hours. For best flavor, marinate 4–8 hours.

While the chicken is marinating (or up to 30 minutes before cooking), make the sauce: in a small bowl combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise (optional), 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1 teaspoon olive oil and 1/4 teaspoon salt. Whisk until smooth. If sauce is too thick, whisk in water 1 teaspoon at a time until it reaches a slightly pourable consistency. Taste and adjust salt or lemon to preference. Chill until serving.

Heat pan

Place a large skillet or heavy-bottomed pan over medium-high heat and add 1 tablespoon neutral oil. Heat until shimmering but not smoking (about 1–2 minutes).

Sear chicken

Remove the chicken from the marinade, letting excess drip off (discard any leftover marinade). Add chicken strips in a single layer (work in batches if necessary to avoid crowding). Cook undisturbed for 2–3 minutes until the underside is browned.

Finish cooking

Stir or flip the chicken and continue to cook for another 2–4 minutes until pieces are cooked through (internal temperature 165°F / 74°C) and nicely caramelized. If desired, increase heat for the last 30–60 seconds to get slightly crisp edges. Transfer cooked chicken to a plate and tent with foil to keep warm. Repeat with remaining chicken.

Warm breads

Warm pita or flatbreads in a dry skillet for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes, or microwave covered for 20–30 seconds.

Build shawarma

To assemble each shawarma: spread about 1–2 tablespoons of the garlic yogurt sauce down the center of a warm bread. Add approximately 1/4 of the cooked chicken (about 4 oz), top with shredded romaine (about 1/2 cup), sliced tomato (2–3 slices), a tablespoon of pickles, some sliced red onion, and a sprinkle of chopped parsley. Squeeze a lemon wedge over the filling if desired. Fold or roll the bread to enclose the filling.

Serve immediately with extra sauce on the side. Leftover cooked chicken keeps in the refrigerator for up to 3 days and reheats well in a skillet or oven.