The Ultimate Chicken Shawarma Recipe


 Phase 1: The Flavorful Marinade

  • 2 tablespoon thick Greek yogurt (helps tenderize the meat)
  • 1.5 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon freshly squeezed lemon juice
The Spice Blend:
  •  1 tablespoon smoked paprika,
  •  1 tablespoon ground cumin,
  •  1 tablespoon ground coriander, 
  • 1/2 tablespoon turmeric, 
  • 1/4 tablespoon cinnamon, 
  • 1/4 tablespoon ground cardamom,
  •  1 tsp kosher salt.
  • 500 g chicken thighs or breasts (boneless and skinless)
Phase 2: Creamy Tahini Yogurt Sauce
  • 1/2 cup plain yogurt
  • 2 tablespoon tahini (sesame paste)
  • 1 garlic clove, crushed or grated
  • 1 tablespoon lemon juice
  • Pinch of salt 
Phase 3: Assembly & Veggies
  • 4 to 5 Arabic or pita flatbreads
  • 1 cup shredded lettuce
  • 1 medium tomato, sliced
  • 1/2 red onion, very thinly sliced
  • Pickled cucumbers or jalapenos (sliced) 
Phase 4: Step-by-Step Cooking Instructions

  • Step 1: Marinate the Chicken:
                                              
 Combine the yogurt, oil, lemon juice, garlic, and all dry spices in a bowl or zip lock bag. Add the chicken and coat thoroughly. Refrigerate for at least 1 hour, or up to 24 hours for maximum flavor. 
  • Step 2: Mix the Sauce:
                                              
Whisk all the sauce ingredients (yogurt, tahini, garlic, lemon juice, and salt) together in a small bowl. Cover and set aside in the fridge. 
  • Step 3: Sear the Meat:

 Heat a large non-stick skillet or grill pan over medium-high heat with a drizzle of oil. Add the marinated chicken and sear for 4 to 5 minutes on the first side until deeply charred. Flip and cook for another 3 to 4 minutes until cooked through. 
  • Step 4: Rest and Slice:
 
Remove the chicken from the heat and let it rest on a cutting board for 3 to 5 minutes so the juices lock in. Thinly slice the chicken into long strips. 
  • Step 5: Assemble:

 Warm your pita or flatbreads. Spread a generous amount of the tahini-yogurt sauce on the bread, layer on the sliced chicken, lettuce, tomatoes, onions, and pickles. Roll it up tightly, slice in half, and serve.










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