Chicken
Chicken Shawarma
Deeply spiced yogurt-marinated chicken thighs with caramelized edges, sliced thin and tucked into warm pita with crisp vegetables and a lemony tahini sauce.
Inspired by Levantine-style chicken shawarma
Prep
25 min + marinating
Cook
25 min
Serves
6 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 20 ingredients
- • 2 pounds boneless skinless chicken thighs
- • 1/2 cup plain whole-milk Greek yogurt
- • 1/4 cup fresh lemon juice
- • 3 tablespoons extra-virgin olive oil
- • 5 garlic cloves, finely grated
- • 2 teaspoons ground cumin
- • 2 teaspoons ground coriander
- • 2 teaspoons sweet paprika
- • 1 teaspoon ground turmeric
- • 1/2 teaspoon ground allspice
- • 1/4 teaspoon ground cinnamon
- • 1 1/2 teaspoons kosher salt
- • 1/2 teaspoon black pepper
- • 1/3 cup tahini
- • 3 tablespoons cold water, plus more as needed
- • 1 tablespoon fresh lemon juice
- • 6 pita breads, warmed
- • 1 small cucumber, sliced
- • 2 medium tomatoes, chopped
- • 1/2 small red onion, thinly sliced
View ingredient-by-ingredient match
- 2 pounds boneless skinless chicken thighsMissing
- 1/2 cup plain whole-milk Greek yogurtMissing
- 1/4 cup fresh lemon juiceMissing
- 3 tablespoons extra-virgin olive oilMissing
- 5 garlic cloves, finely gratedMissing
- 2 teaspoons ground cuminMissing
- 2 teaspoons ground corianderMissing
- 2 teaspoons sweet paprikaMissing
- 1 teaspoon ground turmericMissing
- 1/2 teaspoon ground allspiceMissing
- 1/4 teaspoon ground cinnamonMissing
- 1 1/2 teaspoons kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 1/3 cup tahiniMissing
- 3 tablespoons cold water, plus more as neededMissing
- 1 tablespoon fresh lemon juiceMissing
- 6 pita breads, warmedMissing
- 1 small cucumber, slicedMissing
- 2 medium tomatoes, choppedMissing
- 1/2 small red onion, thinly slicedMissing
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Method
Recipe notes
Traditional shawarma cooks on a vertical spit; this home method recreates its contrast by roasting whole marinated thighs for juiciness, then slicing and briefly exposing the edges to high heat. Coriander, cumin, paprika, allspice, turmeric, and a restrained touch of cinnamon create layered warmth rather than generic curry flavor.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked chicken in its juices within 2 hours and use within 4 days. Reheat sliced shawarma in a very hot skillet until it reaches 165°F and the edges crisp; store vegetables, pita, and tahini sauce separately so nothing becomes soggy.
Make-ahead tips
Marinate the chicken the night before, mix the tahini sauce up to 3 days ahead, and slice the vegetables several hours ahead. Warm pita and cook the chicken near serving so the contrast of hot meat, cool vegetables, and soft bread stays fresh.
What to serve with it
- - Warm pita and tahini sauce
- - Tomato-cucumber salad
- - Pickled turnips or a parsley salad
Equipment needed
- - Rimmed sheet pan and oven-safe rack
- - Instant-read thermometer
- - Sharp chef's knife and nonreactive bowl
Difficulty explained
The marinade is straightforward; the moderate challenge is producing charred edges without overcooking the thighs and slicing them thinly across the grain.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Boneless skinless chicken breasts
Use the same weight of chicken breasts when a leaner cut is preferred.
High-protein dairy-free yogurt
Use the same amount of a thick, plain, high-protein dairy-free yogurt.
Naan or another soft flatbread
Use the same number of naan or similarly sized soft flatbreads.
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Pitfalls to Watch Out For
- Leaving thick clumps of yogurt marinade on the chicken prevents browning, so let excess drip away before arranging the thighs.
- Crowding the pan traps steam and produces pale chicken; use two pans if the thighs cannot sit in one uncrowded layer.
- Slicing immediately releases juices and makes the meat seem dry, so rest first and cut across the visible muscle fibers.
Nutrition Context
- Chicken thighs and Greek yogurt provide protein, while tahini contributes unsaturated fat and sesame flavor.
- Pita and sauce portions drive much of the carbohydrate and sodium; a rice-free salad plate is a lighter serving option without changing the shawarma itself.
FAQ
Can I cook this on a grill?
Yes. Grill over medium-high heat for roughly 5 to 7 minutes per side, moving pieces away from flare-ups and confirming 165°F in the thickest thigh.
Why did my shawarma turn pale?
The pan was crowded or too much wet marinade remained. Space the thighs well and finish briefly under the broiler for browned edges.
Can I marinate it overnight?
Yes. Eight to twelve hours gives excellent flavor, but avoid exceeding 24 hours because the acidic yogurt mixture can soften the surface too much.
Is shawarma always served in pita?
No. It can be served on a platter with rice, salad, pickles, and sauces; pita is convenient but not required.
What sauce goes with chicken shawarma?
Tahini sauce is nutty and bright; toum, a strong garlic emulsion, is another classic choice if you prefer a sharper garlic flavor.
What sides pair best with this dish?
Tomato-cucumber salad, pickled turnips, parsley salad, and warm pita keep the meal bright against the rich spiced chicken.