Chicken Shawarma

This Middle Eastern chicken shawarma is a flavor explosion that’ll have your kitchen smelling like a street food market! Juicy chicken thighs are marinated in a bold mix of warm spices, then grilled or pan-seared to charred perfection. Wrap it up in soft flatbread with creamy yogurt sauce, crisp lettuce, and tomatoes for a meal that’s perfect for sharing. It’s quick, make-ahead friendly, and a guaranteed crowd-pleaser!

Instructions

1. 1

   In a large ziplock bag, mix garlic, coriander, cumin, cardamom, cayenne, smoked paprika, salt, black pepper, lemon juice, and olive oil for the marinade. Add chicken thighs, seal, and massage to coat evenly. Marinate in the fridge for 3-24 hours.

2. 2

   For the yogurt sauce, combine Greek yogurt, minced garlic, cumin, lemon juice, salt, and black pepper in a bowl. Stir well, cover, and refrigerate until ready to serve.

3. 3

   Heat a large non-stick skillet with 1 tbsp oil over medium-high heat, or lightly oil a BBQ grill and preheat to medium-high.

4. 4

   Cook the chicken for 4-5 minutes on the first side until nicely charred, then flip and cook for 3-4 minutes until cooked through.

5. 5

   Remove chicken from the skillet or grill, cover loosely with foil, and let rest for 5 minutes.

6. 6

   Slice the chicken into thin strips. Arrange on a platter with flatbreads, yogurt sauce, lettuce, tomatoes, and red onion.

7. 7

   To assemble a wrap, spread yogurt sauce on a flatbread, add lettuce, tomatoes, red onion, and chicken. Roll up tightly and enjoy!

8. 8

   Alternatively, set out all components and let everyone build their own shawarma wraps for a fun, interactive meal.

Recipe Notes

• Marinade – Marinate for at least 3 hours for flavor, but 24 hours gives the best results. You can freeze the chicken in the marinade for up to 3 months; thaw before cooking.

• Chicken – Thighs are ideal for their juiciness and caramelization. For breast, slice horizontally into thin cutlets (no thicker than 1cm / 0.4in) and cook for 2 minutes per side on high heat.

• Yogurt sauce – This adds creamy tanginess. For a dairy-free option, use tahini sauce (mix tahini, lemon juice, garlic, and water to a pourable consistency).

• Cooking – Grilling gives the best charred flavor, but a skillet works great. For oven baking, cook at 425°F (220°C) for 20-25 minutes, flipping halfway.

• Flatbreads – Lebanese or pita breads are traditional. Warm them for a softer texture, either on the grill or in the oven.

• Serving – Create a shawarma platter for sharing. Pair with a lentil rice pilaf or a fresh chickpea salad for a complete meal.

• Storage – Cooked chicken keeps in the fridge for 4 days or freezes for 2 months. Reheat with pan juices to keep it moist.

• Make-ahead – Marinate and freeze raw chicken, or cook and slice the chicken in advance, reheating gently before serving.