Ingredients
— The Chicken Marinade —
2 pounds (900g) boneless, skinless chicken thighs
¼ cup olive oil
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper (optional for heat)
1 teaspoon salt
½ teaspoon black pepper
— The Garlic Sauce (White Sauce) —
1 cup plain Greek yogurt
2 tablespoons mayonnaise
2 cloves garlic, finely grated or pressed
1 tablespoon lemon juice
Pinch of salt
— For Assembly —
4-6 large pita breads or flatbreads
1 cup shredded lettuce
1 cup sliced cucumbers
½ cup sliced tomatoes
½ cup pickled turnips or dill pickles
¼ cup thinly sliced red onion
Instructions
1. **Marinate the Chicken:** In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, cayenne, salt, and pepper.
2. Add the chicken thighs to the bowl and toss well to ensure every piece is coated. Cover and refrigerate for at least 1 hour (up to 24 hours for best flavor).
3. **Make the Garlic Sauce:** While the chicken marinates, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt in a small bowl. Refrigerate until ready to serve.
4. **Cook the Chicken:** Heat a large cast-iron skillet or grill pan over medium-high heat. You want the pan hot to get a nice char.
5. Add the chicken thighs (working in batches if necessary so you don’t crowd the pan). Cook for 6-8 minutes per side, or until the chicken is cooked through and deeply browned/charred on the edges.
6. Remove chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips.
7. **Assemble:** Warm the pita bread in a dry skillet or microwave for 15 seconds to make it pliable.
8. Spread a generous dollop of the garlic sauce down the center of each pita.
9. Top with the sliced chicken, lettuce, cucumbers, tomatoes, pickles, and red onions.
10. Fold the bottom of the pita up, then roll the sides tightly to close the wrap. Serve immediately.
Notes
Chicken Choice: Chicken thighs are highly recommended because they stay juicy during the high-heat searing process. If using chicken breasts, pound them to an even thickness to prevent drying out.
Get the Char: The signature flavor of shawarma comes from the crispy, charred edges. Don’t be afraid to let the chicken get dark brown spots in the pan.
Toasting the Wrap: For a restaurant-style finish, after rolling the wrap, place it seam-side down in the hot skillet for 1-2 minutes to toast the bread and seal the seam.
Storage: Store the cooked chicken and the sauce in separate airtight containers in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern