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Chicken Shawarma

Chicken shawarma with aromatic spice-rubbed thighs is marinated, then grilled until charred and cooked through. Thinly sliced chicken is served in warm pita with tahini and crisp vegetables for classic Middle Eastern flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 680
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs boneless
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne pepper
  • 0.01 salt to taste
  • 0.01 pepper to taste
For serving
  • 6 pita bread warm
  • 0.25 cup tahini sauce
  • 1 tomatoes sliced
  • 1 cucumbers diced
  • 1 onions thinly sliced
  • 1 pickles chopped

Method
 

Make the marinade
  1. Stir together olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper until the spice mixture looks evenly combined (no dry clumps).
Marinate the chicken
  1. Coat the chicken thighs with the marinade, cover, and refrigerate for 4-24 hours to let the spices soak in.
Grill and slice
  1. Grill the chicken over medium-high heat for 6-7 minutes per side until it shows charred grill marks and is cooked through.
  2. Remove the chicken to a plate and let it rest briefly so juices redistribute, then slice the chicken thinly.
Assemble the wraps
  1. Warm the pita bread, then fill with sliced chicken, vegetables, and pickles.
  2. Drizzle tahini sauce over the top so the Middle Eastern spices and toppings are visible.

Notes

Pro tip: for the best char and juiciness, pat the marinated chicken lightly and grill on a properly preheated surface so you get color before the interior overcooks. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken without pita and vegetables for up to 2 months, then reheat and assemble fresh. For a dairy-free swap, use a dairy-free tahini sauce made with tahini, lemon, garlic, water, and salt.