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Restaurants›The Kebab Shop | Mediterranean Cuisine›Pro! Ein: Chicken Shawarma Recipe

Pro! Ein: Chicken Shawarma Recipe

Name: The Kebab Shop | Mediterranean Cuisines Pro! Ein: Chicken Shawarma Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless skinless chicken thighs; 0.5 cups plain Greek yogurt; 2 tbsp fresh lemon juice; 4 to taste garlic cloves, minced; 3 tbsp olive oil; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground paprika; 1 tsp smoked paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbsp red wine vinegar or white vinegar; 6 pieces pita bread or flatbreads; 3 cups shredded romaine lettuce; 1 cups sliced tomatoes; 0.5 cups thinly sliced red onion; 0.5 cups cucumber, thinly sliced; 0.25 cups fresh parsley, chopped; 0.5 cups pickled turnips or pickles (optional); 0.25 cups tahini; 0.25 cups plain Greek yogurt; 1 to taste garlic clove, crushed; 1 tbsp fresh lemon juice; 2 tbsp cold water; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp sumac (optional)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time1h 30m

Serves4

Make Pro! Ein: Chicken Shawarma Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Chicken

1 1/2 lbs boneless skinless chicken thighs

1/2 cups plain Greek yogurt

2 tbsp fresh lemon juice

4 to taste Garlic cloves, minced

3 tbsp olive oil

2 tsp Ground cumin

2 tsp Ground coriander

2 tsp Ground paprika

1 tsp Smoked paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/4 tsp ground allspice

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp red wine vinegar or white vinegar

Assembly & Garnish

6 pieces pita bread or flatbreads

3 cups shredded romaine lettuce

1 cups sliced tomatoes

1/2 cups thinly sliced red onion

1/2 cups cucumber, thinly sliced

1/4 cups Fresh parsley, chopped

1/2 cups pickled turnips or pickles (optional)

Garlic-Tahini Sauce (Toum-ish) / Optional Yogurt Sauce

1/4 cups Tahini

1/4 cups plain Greek yogurt

1 to taste garlic clove, crushed

1 tbsp fresh lemon juice

2 tbsp cold water

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp sumac (optional)

Cooking & Finishing

2 tbsp vegetable oil or extra olive oil for pan

1 tbsp butter (optional, for finishing)

Method

Marinade & Chicken

Prepare marinade

In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, olive oil, ground cumin, ground coriander, paprika, smoked paprika, turmeric, cinnamon, allspice, kosher salt, black pepper, and vinegar. Whisk until smooth and evenly combined.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably 6–12 hours or overnight for best flavor penetration.

Slice for cooking

About 30 minutes before cooking, remove the chicken from the refrigerator to come closer to room temperature. Using a sharp knife, slice each thigh into thin strips (about 1/2-inch wide) so they cook quickly and get some char.

Cooking & Finishing

Cook chicken on stovetop

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add the vegetable oil. Working in batches to avoid overcrowding (which steams the meat), add a single layer of marinated chicken strips. Let them sear undisturbed for 2–3 minutes to develop color, then stir or flip and continue cooking another 2–3 minutes until cooked through and slightly charred. Total cook time per batch ~5–7 minutes depending on thickness. Transfer cooked chicken to a plate and repeat with remaining chicken.

Finish and rest

When all chicken is cooked, return all pieces to the hot pan for 1 minute with the optional tbsp of butter and a splash of lemon juice or a pinch of extra salt to marry flavors; toss to coat. Remove from heat and let rest 3–5 minutes — this keeps juices locked in.

Garlic-Tahini Sauce (Toum-ish) / Optional Yogurt Sauce

Make the sauce

In a small bowl, whisk together tahini, Greek yogurt, crushed garlic, lemon juice, cold water and olive oil until smooth. Adjust thickness with additional water, 1 tsp at a time, to reach a pourable yet creamy consistency. Season with 1/4 tsp salt and sumac if using. Taste and adjust lemon or salt as needed.

Assembly & Garnish

Warm bread

Warm the pita or flatbreads briefly in a dry skillet over medium heat, wrapped in foil in a low oven (300°F / 150°C) for 5–7 minutes, or directly on a gas burner for a few seconds each side until pliable and slightly charred.

Assemble shawarma

Place a warmed pita on a plate. Spread 1–2 tbsp of the garlic-tahini sauce down the center. Add a generous 1/4 to 1/3 cup of shredded romaine, 3–4 tbsp cooked chicken, sliced tomato, cucumber, and a few rings of red onion. Sprinkle a teaspoon of chopped parsley and add pickled turnips or pickles if using. Drizzle an additional 1 tbsp of sauce over the top.

Serve

Fold or roll the pita to enclose filling. Serve immediately while warm with extra sauce on the side. Leftover chicken keeps in an airtight container in the fridge for up to 3 days and reheats well in a skillet.