Chicken Shawarma Sandwich Recipe
Charbroiled marinated chicken wrapped with garlic sauce and pickles.
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Ingredients
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Marinated Chicken
Garlic Sauce (Toum-style)
Assembly & Garnish
Method
Marinated Chicken
- 1
Prepare and marinate
Trim excess fat from the chicken thighs and pat dry with paper towels. In a bowl, whisk together 1/2 cup Greek yogurt, 2 Tbsp olive oil, 2 Tbsp lemon juice, 3 tsp minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper until combined. Add the chicken, turning to coat fully. Cover and refrigerate at least 1 hour, ideally 4 hours or overnight for best flavor.
- 2
Charbroil or cook the chicken
Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Brush grill grates or pan with 1 Tbsp olive oil. Remove chicken from marinade and let excess drip off. Grill for 4–6 minutes per side, until charred at edges and internal temperature reaches 165°F (74°C). If using oven, roast on a hot sheet pan at 450°F (230°C) for 12–15 minutes, finishing under broiler 1–2 minutes to char. Let rest 5 minutes, then slice thinly against the grain.
Garlic Sauce (Toum-style)
- 3
Make quick garlic sauce
In a food processor or blender combine 6 peeled garlic cloves and 1/2 tsp salt; pulse until finely minced. Add 1 tbsp lemon juice and 2 Tbsp neutral oil, then with the motor running slowly drizzle in the remaining 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or blend the mayo/yogurt in a steady stream if using immersion blender). Continue processing until smooth, thick and emulsified, scraping down sides once. Taste and adjust salt or lemon as desired. Chill until ready to assemble. (Note: using mayo stabilizes the emulsion and speeds assembly compared with a traditional oil-only toum.)
Assembly & Garnish
- 4
- 5
Assemble sandwiches
Spread about 1–2 tablespoons of garlic sauce onto each warmed pita or flatbread. Layer a quarter of the sliced grilled chicken (about 4 oz) down the center. Top with about 3 tablespoons pickled cucumbers/pickles, a few tomato slices, some thin red onion, and a sprinkle of chopped parsley. Season vegetables with a pinch of salt and pepper if desired. Fold or wrap the pita around the filling and serve immediately.
- 6