Savor Middle Eastern Chicken Shawarma

This chicken shawarma recipe transforms simple ingredients into a Middle Eastern feast that rivals any restaurant version. The aromatic spices create a perfect balance of savory depth while the yogurt sauce adds cooling contrast to the charred chicken.

I first made this recipe after returning from a trip to Lebanon where I fell in love with authentic shawarma. My family now requests this monthly for our Friday night dinner tradition instead of ordering takeout.

Ingredients

• Boneless skinless chicken thighs: Deliver superior flavor and remain juicy through the cooking process. Dark meat stands up perfectly to the bold spices.
• Fresh garlic cloves: Add pungent aromatics that dried alternatives simply cannot match.
• Lemon juice: Tenderizes the meat while brightening the entire flavor profile.
• Olive oil: Helps carry fat-soluble spice flavors into the meat and prevents drying.
• Ground coriander: Brings citrusy notes that complement the lemon beautifully.
• Cumin: Provides earthy undertones essential for authentic Middle Eastern flavor.
• Paprika: Adds mild heat and gorgeous color to the finished dish.
• Allspice: Introduces subtle warmth with hints of cinnamon and clove.
• Pita bread: Should be soft and pliable. Look for thicker varieties from Middle Eastern markets for best results.
• Plain yogurt: Forms the creamy base for the sauce. Choose full-fat Greek style for richness.
• Sriracha sauce: Allows you to precisely control the heat level of your finished dish.

Step-by-Step Instructions

Prepare the Marinade:

Combine all spices with garlic, lemon juice and olive oil in a large bowl until thoroughly incorporated. The acid from the lemon juice will help penetrate the meat fibers while the oil carries fat-soluble flavors. Mix until you see a smooth reddish paste without any dry spice pockets.

Marinate the Chicken:

Add chicken thighs to the marinade and massage thoroughly with your hands to ensure complete coverage. Every piece should be generously coated. Allow to marinate minimum 3 hours but ideally overnight in the refrigerator. The longer marination creates more developed flavors.

Create the Sauce:

Whisk yogurt, mayonnaise and spices until completely smooth. The sauce should have a medium consistency that will cling to the meat but still drizzle easily. Refrigerate to allow flavors to meld while preparing other components.

Cook the Chicken:

Preheat grill or heavy skillet until very hot. Cook chicken in batches to avoid overcrowding which would create steam instead of char. Look for deep brownish-red color and slightly blackened edges which indicate caramelization of the sugars in the marinade.

Rest and Slice:

Allow cooked chicken to rest for 5 full minutes before slicing against the grain into thin strips. This resting period allows juices to redistribute throughout the meat ensuring maximum tenderness. Slices should be about ¼ inch thick.

Warm the Bread:

Heat pita bread just until pliable but not crisp. Overheating will make the bread brittle and difficult to fold. The ideal temperature creates a slightly steamed texture.

Assemble the Shawarma:

Layer components starting with sauce then vegetables and finishing with meat. The sauce on the bottom helps prevent the bread from becoming soggy while creating a protective barrier.

The allspice in this recipe is my secret weapon. My grandmother from Beirut taught me that authentic shawarma always includes this warming spice that most American versions miss completely. When my children smell these spices toasting they immediately run to the kitchen asking when dinner will be ready.

Make-Ahead Options

The beauty of shawarma lies in its ability to be prepared in stages. Marinate the chicken up to two days before cooking for deeper flavor penetration. The sauce actually improves after resting overnight as the garlic notes mellow and integrate. Slice all vegetables and store refrigerated in separate containers with paper towels to absorb excess moisture. When ready to serve simply cook the chicken and warm the bread for a nearly effortless meal.

Perfect Pairings

Complete your shawarma feast with traditional accompaniments like tabbouleh salad with its refreshing herb brightness or creamy hummus for dipping extra pita. Pickled vegetables provide acidic contrast that cuts through the richness of the meat and sauce. For a complete spread consider adding vermicelli rice pilaf which soaks up extra sauce beautifully.

Troubleshooting Tips

If your chicken tends to dry out when grilling consider pounding thicker pieces to even thickness before marinating. Maintain medium rather than high heat which allows for thorough cooking without charring the exterior prematurely. For indoor cooking a cast iron skillet provides the best heat retention for developing beautiful color. Rest assured that chicken thighs are forgiving even with extended cooking times.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken thighs with chicken breasts, but thighs tend to stay juicier and more flavorful when grilled.

→ What’s the best way to warm pita bread?

Warm pita bread on a grill for a few seconds on each side or wrap it in foil and heat it in the oven for soft results.

→ How do I make the shawarma sauce milder?

Reduce the amount of Sriracha or omit it entirely for a milder version. You can also add more yogurt to balance the flavors.

→ Can this dish be made ahead of time?

Yes, you can marinate the chicken a day in advance, and prepare the sauce and toppings ahead to save time before assembling.

→ What side dishes pair well with Chicken Shawarma?

Serve it with hummus, tabbouleh, or roasted vegetables for a complete Middle Eastern-inspired meal.