Authentic Chicken Shawarma
Juicy, charred chicken thighs marinated in a bold 9-spice yogurt blend - an authentic Middle Eastern shawarma you can make on a stovetop. Perfect for wraps, rice bowls, and pita.
Equipment
- Pizza Peel
Ingredients
-
For the Chicken
- 2 lbs boneless, skinless chicken thighs
For the Marinade
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 5 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
For Serving
- Warm pita or flatbread
- garlic sauce (toum)
- shredded lettuce
- tomatoes
- cucumber
- red onion
- pickles
- fresh parsley
- lemon wedges
Instructions
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, and all spices until smooth.
- Add the chicken thighs and turn to coat completely. Cover and refrigerate 2-8 hours (not more than 12).
- Remove from the fridge 20-30 minutes before cooking to bring to room temperature.
- Heat a cast-iron skillet over medium-high heat until very hot. Sear the chicken in a single layer, 5-6 minutes per side, until charred and the internal temperature reaches 165°F (74°C). Work in batches if needed.
- Rest 5 minutes on a cutting board, then slice thinly against the grain.
- Serve in warm pita with garlic sauce and toppings, or over rice bowls.
Notes
For the most authentic flavor, don't skip the full marinating time - 4+ hours makes a real difference. The spice blend can be mixed in bulk and stored in an airtight jar for up to 6 months. For meal prep, marinate and freeze the raw chicken in the marinade for up to 3 months; thaw overnight before cooking.