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This hearty chicken shawarma recipe transforms your kitchen into a Middle Eastern street food vendor's stand with its aromatic spices and tender, juicy chicken. The combination of warm, spiced meat wrapped in soft pita with cool, crisp vegetables and creamy sauce creates the perfect balance of flavors and textures right at home.
I first made this chicken shawarma when craving my favorite food truck's version during lockdown. What started as an experiment has become our Friday night tradition, with my children now asking for "wrap night" every week.
Ingredients
- Boneless skinless chicken thighs: Offer more flavor and juiciness than breast meat and won't dry out during cooking
- Fresh lemon juice: Brightens the marinade and helps tenderize the meat
- Ground cumin and coriander: Provide the distinctive earthy flavor profile essential to shawarma
- Paprika: Adds color and mild sweetness to balance the savory elements
- Plain yogurt: Creates the base for an authentic creamy sauce with just the right tanginess
- Sriracha sauce: Lets you control the heat level of your finished dish
- Fresh vegetables: Add essential crunch and freshness to contrast with the warm spiced meat
Step-by-Step Instructions
- Prepare the Marinade:
- Mix minced garlic, lemon juice, olive oil, and all your ground spices in a large bowl until fully incorporated. The marinade should look like a reddish-brown paste with small bits of garlic visible throughout. This spice blend is the heart of shawarma flavor, so take time to ensure it's well combined.
- Marinate the Chicken:
- Add your chicken thighs to the bowl with the marinade and use your hands to massage the spice mixture into every piece, ensuring complete coverage. Cover and refrigerate for at least an hour, though overnight produces the most flavorful results as the acids and spices have time to penetrate the meat.
- Make the Sauce:
- Combine yogurt, mayonnaise, and seasonings in a bowl, stirring until completely smooth. The consistency should be thick but pourable. Taste and adjust the Sriracha, salt, and pepper to your preference. The sauce should have a noticeable garlic flavor with a hint of heat. Refrigerate to allow flavors to meld.
- Grill the Chicken:
- Heat your grill or pan to medium-high heat. The surface should be hot enough that water droplets sizzle on contact. Cook the chicken for about 7 minutes per side until the edges caramelize and char slightly while the center reaches 165°F. Let the meat rest for 5 minutes before slicing to keep the juices inside.
- Slice and Assemble:
- Cut the rested chicken against the grain into thin strips about 1/4 inch thick. Warm your pita bread briefly until soft and pliable. Spread a generous layer of sauce, add shredded lettuce, tomatoes, red onion, and top with the sliced chicken. Add an extra drizzle of sauce before folding or rolling.
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My family particularly loves the versatility of this recipe. My husband adds extra Sriracha to his portion while my children prefer theirs with extra yogurt sauce and no onions. These wraps have saved countless busy weeknights when time was short but we still wanted something satisfying.
Make-Ahead Options
Prepare components in advance for lightning-fast assembly on busy nights. The marinated chicken can be frozen raw for up to three months. Simply thaw overnight before cooking. The sauce actually improves after a day in the refrigerator as flavors meld together. Pre-slice your vegetables and store them in airtight containers with paper towels to absorb moisture.
Customization Ideas
Transform this basic recipe with creative variations. Add pickled vegetables for tanginess, sprinkle with crumbled feta cheese for saltiness, or include hummus as an additional spread. For a lower-carb option, serve the chicken and toppings over a bed of greens instead of in pita bread. Add diced cucumber, olives, or roasted red peppers for Mediterranean flair.
Authentic Touches
True shawarma is traditionally cooked on a vertical rotisserie, with meat stacked in a cone shape and slowly roasted as thin slices are shaved off. While home cooks rarely have this equipment, you can approximate the texture by slicing your chicken very thinly after cooking and then giving it a quick sear in a hot pan with any remaining marinade to create crispy edges.
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Enjoy this shawarma recipe as a healthier, customizable alternative to takeout that the whole family will love!
Frequently Asked Questions
- → How long should I marinate the chicken?
For best results, marinate the chicken for at least 1 hour, but preferably overnight (8-12 hours). The longer marination allows the spices and lemon juice to penetrate the meat, resulting in more flavorful and tender chicken.
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs, though thighs typically yield juicier, more flavorful results. If using chicken breast, reduce the grilling time slightly to prevent drying out, and consider adding an extra tablespoon of olive oil to the marinade.
- → What can I serve with chicken shawarma?
Traditional accompaniments include tabbouleh, hummus, baba ganoush, pickled vegetables, and french fries. For a complete meal, serve with a side of rice pilaf or a Mediterranean salad with cucumber, tomato, and feta cheese.
- → How do I store leftover shawarma?
Store the grilled chicken separately from the vegetables and sauce in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat until warmed through. Assemble fresh shawarma with warmed pita just before serving.
- → Can I make the shawarma sauce ahead of time?
Yes, the yogurt-based sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will actually develop and improve over time, making this a great make-ahead component.
- → Is there a way to make this dish spicier?
Absolutely! Increase the amount of sriracha in the sauce, or add cayenne pepper to the chicken marinade. You can also serve with additional hot sauce on the side or add sliced jalapeños to your toppings.