Chicken Shawarma Meal Recipe
Make Chicken Shawarma Meal Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
Pickled Vegetables & Salad
Garlic Yogurt Sauce (Toum-style)
To Serve
Method
Marinated Chicken
- 1
Prepare marinade
In a medium bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, smoked paprika (if using), kosher salt and black pepper. Whisk until smooth and well combined.
- 2
Marinate chicken
Trim excess fat from chicken thighs and pat dry. Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–6 hours; for best flavor up to overnight.
- 3
Cook chicken
Heat a large nonstick skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. Remove excess marinade from chicken (shake off but don’t rinse). When the pan is hot, add chicken in a single layer (work in batches if necessary). Cook 4–5 minutes per side until deeply golden, slightly charred at edges and internal temperature reaches 165°F (74°C). Reduce heat if the exterior browns too fast. Total cook time ~8–12 minutes depending on thickness. Transfer cooked chicken to a cutting board and let rest 5 minutes before slicing thinly against the grain.
Pickled Vegetables & Salad
- 4
Quick-pickle onions and cucumber
In a small bowl combine white vinegar, water, sugar and 1/4 tsp kosher salt. Stir to dissolve sugar and salt. Add the thinly sliced red onion and cucumber, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours) until slightly softened and tangy.
- 5
Assemble salad
In a medium bowl combine shredded romaine, diced tomato and chopped parsley. Drain pickled vegetables if there's excess liquid and add a few tablespoons to the salad for flavor. Season with a small pinch of salt and pepper to taste; toss gently.
Garlic Yogurt Sauce (Toum-style)
- 6
Make sauce
In a small bowl combine Greek yogurt, mayonnaise (if using), minced garlic, lemon juice, olive oil, salt and black pepper. Whisk vigorously until smooth and slightly fluffy. Taste and adjust salt, lemon or garlic to preference. If you prefer a thinner sauce, stir in 1–2 teaspoons of water or more lemon juice.
To Serve
- 7
- 8
Assemble shawarma meals
Place warmed flatbread on a plate. Spread 1–2 tablespoons of garlic yogurt sauce down the center, add a handful of shredded romaine, a few slices of tomato, a spoonful of pickled onions/cucumber, and 4–5 slices of the cooked chicken. Drizzle additional sauce and hot sauce if desired, then fold or roll the bread around the filling. Serve with lemon wedges for squeezing over the chicken.
- 9
Storage
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep sauce and pickled vegetables separate to preserve texture. Reheat chicken gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.