Side Shawarma Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and slice into thin strips about 1/2-inch wide so they cook quickly and have a shawarma-like texture.

Make marinade

In a medium bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, kosher salt, and black pepper. Whisk until smooth.

Add the sliced chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for more flavor (up to overnight).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add 1 teaspoon olive oil and spread. Remove chicken from marinade, letting excess drip off, then add to the pan in a single layer (work in batches if needed). Cook 3–4 minutes without moving to get a sear, then stir and cook another 2–3 minutes until cooked through and slightly charred. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to keep warm.

Warm the mini pitas or flatbreads in a dry skillet over medium heat for about 30–60 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Brush lightly with the reserved 1 teaspoon olive oil if desired.

Assemble the side shawarmas: spread about 1 teaspoon tahini or garlic sauce on each warmed pita, add a small handful (about 2–3 tablespoons) of shredded lettuce, a spoonful (about 2 tablespoons) of the cooked chicken, a few slices of pickled cucumber, some chopped tomato, and a sprinkle of chopped parsley.

Finish each with a squeeze of lemon and a pinch of sumac if using. Serve immediately while warm.

Leftovers: store chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave and assemble just before serving to keep pitas from getting soggy.