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Chicken Shawarma

Chicken Shawarma is made with aromatic spice-rubbed chicken thighs marinated in lemon, garlic, and spices, then grilled until charred and juicy. Slice thin and serve in warm pita with crunchy vegetables and a tahini drizzle.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper until combined and aromatic.
  2. Add the chicken thighs to the marinade and toss until fully coated, then cover.
Marinate
  1. Refrigerate the covered chicken for 4 hours up to 24 hours so the spices penetrate.
Grill and slice
  1. Preheat the grill to medium-high heat, then place the chicken on the grates and grill for 6-7 minutes per side until well charred.
  2. Check that the chicken is cooked through, then transfer to a plate and rest briefly before slicing thinly.
Assemble the shawarma
  1. Warm pita bread, then fill with sliced chicken and add tomatoes, cucumbers, onions, and pickles.
  2. Drizzle tahini sauce over the top and serve immediately.

Notes

Pro tip: For best char and juiciness, let the grilled chicken rest briefly after cooking, then slice thin across the grain. Store leftovers in an airtight container in the fridge for 3 days; freeze cooked sliced chicken for up to 2 months. For a lighter option, use lettuce wraps in place of pita and keep the same spice-marinated chicken and tahini drizzle.