Chicken Shawarma Sandwich Recipe

Prepare marinade

In a medium bowl whisk together yogurt, 2 tbs olive oil, minced garlic, 2 tbs lemon juice, cumin, coriander, paprika, turmeric, cinnamon, smoked paprika (if using), kosher salt, and black pepper until smooth and evenly combined.

Marinate chicken

Trim excess fat from chicken thighs and place them in a shallow dish or zip-top bag. Pour the marinade over the chicken, rubbing to coat all pieces. Cover or seal and refrigerate at least 1 hour, preferably 4–6 hours or overnight for best flavor.

Cook chicken

When ready to cook, preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat with 1 tbs olive oil. If using oven: arrange marinated thighs on a rimmed baking sheet lined with foil and roast 18–22 minutes until internal temperature reaches 165°F (74°C) and edges are caramelized, flipping once halfway through. If using skillet: cook thighs 5–7 minutes per side until deeply browned and cooked through. Rest chicken 5 minutes, then thinly slice or chop into bite-sized strips.

In a small bowl whisk together 1/4 cup tahini, 1/4 cup plain yogurt (or use water to thin instead), 1 tbs lemon juice, 1 minced garlic clove, 1 tsp olive oil, and 1 tbs water. Whisk until smooth; if the mixture is too thick, add additional water 1 tsp at a time to reach a pourable but creamy consistency. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust lemon or salt as desired.

Warm pitas or flatbreads: heat in a dry skillet over medium or wrap in foil and warm in the 425°F oven for 3–5 minutes until pliable.

Assemble sandwiches: open each pita or place flatbread on a plate. Spread 1–2 tbs of garlic-tahini sauce inside. Divide shredded romaine (about 1/2 cup per sandwich) among pitas. Add sliced chicken (about 4 oz / 115 g per sandwich), then top with tomato slices, cucumber, red onion, pickles, and a sprinkle of chopped parsley.

Finish and serve: drizzle additional garlic-tahini sauce over the fillings and sprinkle a pinch of sumac and red pepper flakes if using. Serve immediately with lemon wedges for squeezing over the chicken.

For extra char and flavor: after slicing the cooked chicken, you can briefly sear the slices in a very hot skillet for 1–2 minutes to crisp edges before adding to sandwiches. Garnish assembled sandwiches with additional parsley and a dusting of sumac.