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Chicken Shawarma

Chicken shawarma with aromatic spice-rubbed chicken thighs marinated for deep flavor and grilled until charred. Slice the chicken thinly, then tuck it into warm pita wraps with crunchy vegetables and a tahini drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 4 hours
Total Time 7 hours 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Spiced chicken marinade
  • 2 lb chicken thighs boneless
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne pepper
  • salt to taste
  • pepper to taste
For serving
  • pita bread warm
  • tahini sauce
  • tomatoes
  • cucumbers
  • onions
  • pickles

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. In a bowl, stir olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper until evenly combined (no dry spices visible).
  2. Make sure the spices are fully mixed so the chicken will coat uniformly with an aromatic rub.
Marinate
  1. Add chicken thighs to the marinade and turn to coat thoroughly with a thick, spice-studded layer.
  2. Cover and refrigerate for 4-24 hours to deepen flavor; the surface should look darker and more aromatic.
Grill and rest
  1. Preheat the grill to medium-high heat and place chicken on the grates.
  2. Grill for 6-7 minutes per side until charred and cooked through, with visible browning on the edges.
  3. Transfer chicken to a rest surface and let rest so juices settle before slicing.
  4. Slice the chicken thinly so it folds easily inside pita wraps.
Assemble the pita wraps
  1. Warm the pita bread so it becomes pliable and steams slightly.
  2. Fill pita with sliced chicken, then add tomatoes, cucumbers, onions, and pickles.
  3. Drizzle with tahini sauce and serve immediately, with Middle Eastern spices clearly visible on the chicken.

Notes

Pro tip: if the marinade looks very thick, massage it into the chicken for 1 minute so every surface gets coated. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken only (up to 2 months) and reheat before assembling. For a lighter option, use reduced-fat tahini sauce and increase vegetables for extra crunch.