Shawarma Chicken Recipe

Prepare and score

Trim excess fat from the chicken thighs and pat them dry with paper towels. If thighs are large, cut into 1"-1.5" wide strips for quicker marination and even cooking.

In a medium bowl combine 1/2 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, smoked paprika (if using), salt, black pepper and red pepper flakes. Whisk until uniform. If marinade seems too thick to coat the chicken, add up to 1 tablespoon water and whisk again.

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

While the chicken marinates (or in the last 30 minutes), prepare the sauce. For a simple, stable sauce combine 1/4 cup mayonnaise (or an extra 1/4 cup Greek yogurt), 1/4 cup Greek yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon olive oil and 1/4 teaspoon salt in a small bowl. Whisk vigorously until smooth. If the sauce is too thick, whisk in up to 1 tablespoon water to reach a spreadable consistency. Taste and adjust salt or lemon as desired.

If you prefer a traditional toum (garlic emulsion), use a food processor or immersion blender: pulse 4 garlic cloves with 1/2 teaspoon salt, add 1/4 cup neutral oil in a slow stream while blending, then slowly add 1 tablespoon lemon juice and a tablespoon water to reach desired texture. Note: traditional toum is very garlicky.

Heat a large skillet or grill pan over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat the pan.

Remove chicken from the marinade, letting excess drip back into the bowl (discard used marinade). Arrange the strips in a single layer without overcrowding — cook in batches if needed.

Cook the chicken 3–4 minutes on the first side without disturbing to develop a good sear. Flip and cook another 2–3 minutes until an internal temperature of 165°F (74°C) is reached and the pieces are nicely browned. Total time will depend on strip thickness. If using a grill, cook over direct heat until charred edges appear and cooked through.

Transfer cooked chicken to a plate and let rest for 3–5 minutes, then slice thinly if pieces are still large. Keep warm while you finish remaining batches.

Warm the pita or flatbreads briefly in a dry skillet or wrapped in foil in a low oven (about 5 minutes at 300°F / 150°C) until pliable.

To assemble: spread 1–2 tablespoons of the garlic or yogurt sauce down the center of each warm pita. Add a generous handful (~1/2 cup) of shredded lettuce, sliced tomato, red onion, pickles, chopped parsley and a portion of the sliced shawarma chicken (about 4 oz or 1/4 of the cooked chicken per pita). Drizzle a little extra sauce on top and fold or roll the pita.

Serve immediately with extra sauce on the side and optional hot sauce or sumac for sprinkling.