Chicken Shawarma Recipe

Prepare the marinade

In a large bowl, combine 1/2 cup plain yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, and minced garlic (4 cloves). Add the ground spices: 1 tsp cumin, 1 tsp coriander, 2 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp black pepper, 1.5 tsp kosher salt, and 1/2 tsp red pepper flakes if using. Whisk until smooth and well combined.

Marinate the chicken

Trim excess fat from 1.25 kg boneless skinless chicken thighs and pat dry. Add the chicken to the bowl with the marinade, turning pieces to coat thoroughly. Cover with plastic wrap or transfer to a sealed container and refrigerate for at least 2 hours, preferably overnight for best flavor (up to 24 hours).

Bring to room temperature

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

Cook the chicken

Preheat oven to 220°C (430°F) if roasting, or heat a large heavy skillet (cast iron preferred) over medium-high heat if pan-cooking. If roasting: arrange marinated thighs on a rimmed baking sheet lined with foil or parchment, drizzle or brush with 1 tablespoon olive oil, and spread into a single layer. Roast for 18–25 minutes until internal temperature reaches 74°C (165°F) and edges are nicely browned; for a charred effect, broil 1–2 minutes at the end watching carefully. If pan-cooking: heat 1 tablespoon olive oil in the skillet until shimmering, add thighs in a single layer (work in batches if needed), cook 5–7 minutes per side until browned and cooked through to 74°C (165°F).

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5–7 minutes. Slice thinly across the grain into strips suitable for filling pita or serving on a plate.

Make the tahini sauce

In a small bowl whisk together 1/4 cup tahini, 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, and 2 tablespoons water. Whisk vigorously; if the mixture is too thick, add water 1 teaspoon at a time until a pourable sauce forms. Season with 1/4 teaspoon salt and adjust lemon or salt to taste.

Prepare vegetables

Dice 1/2 cup cucumber and 1/2 cup tomato. Thinly slice 1/4 cup red onion and chop 2 tablespoons fresh parsley. If using pickles, slice them now. Combine vegetables in a bowl and toss very lightly with a pinch of salt and a squeeze of lemon if desired to brighten flavors.

Warm the flatbreads

Warm 6 flatbreads or pitas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the 150°C (300°F) oven for 5–8 minutes, or microwave covered for 20–30 seconds until pliable.

Assemble shawarma: spread a spoonful of tahini sauce down the center of a warmed flatbread. Add a portion of sliced chicken (about 200 g per serving) then top with diced cucumber, tomato, red onion, parsley, and pickles if using. Drizzle additional sauce and finish with a squeeze of lemon wedge.

Serve: Fold or roll the flatbread around the filling and serve immediately. Leftover cooked chicken keeps in the fridge for up to 3 days and reheats well under the broiler or in a hot skillet.