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Chicken Shawarma
Serves 4-6 Prep 4 hr 15 min Cook 25 min Total 4 hr 40 min Type Meal Origin Middle East

Chicken Shawarma

Levantine spiced grilled chicken: thighs marinated in yogurt, garlic, lemon and a heavy spice mix, grilled hard and sliced thin. Wrap in flatbread with garlic sauce and pickles, or eat from a plate with rice and tabbouleh.

Serves 4 Prep 15 minutes (plus 4 hours marinade) Cook 25 minutes Units Rate

Overview

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours. They roast hard at high heat for char, then rest and slice thin. The standard accompaniments are toum (garlic sauce), pickled turnips, parsley and warm pita.

Ingredients

Marinade

  • 1 kg boneless chicken thighs (skin on or off)
  • 200 g Greek yogurt
  • 1 lemon (juice)
  • 4 tablespoons olive oil
  • 6 garlic cloves (crushed)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • A pinch of cayenne

To serve

  • Warm pita (or flatbread)
  • Toum (garlic sauce) or tahini sauce
  • Pickled turnips (or red onion)
  • A small bunch of parsley
  • Lemon wedges

Method

Stage 1 - Marinate

  1. Whisk all marinade ingredients in a bowl.
  2. Toss the chicken thighs through; refrigerate at least 4 hours, ideally overnight.

Stage 2 - Roast

  1. Heat the oven to 220°C (200°C fan).
  2. Spread the chicken in a single layer on a baking tray (don't pile or it'll steam).
  3. Roast for 20-25 minutes until cooked through and charred at the edges.
  4. If the surface isn't dark enough, finish under a hot grill for 2-3 minutes.

Stage 3 - Rest and slice

  1. Rest the chicken on a board for 5 minutes.
  2. Slice thinly across the grain.

Stage 4 - Build wraps

  1. Warm the pitas. Smear with toum or tahini.
  2. Pile sliced chicken on top.
  3. Top with pickles, parsley and a squeeze of lemon.
  4. Roll up tightly.

Notes

  • Yogurt tenderises: The dairy lactic acid breaks down chicken proteins gently; gives juicy meat with deep marinade penetration.
  • Roast hot, in a single layer: Crowding the tray steams the chicken. The dark edges are non-negotiable.
  • Spice blend is the soul: Cumin and coriander as the base; cinnamon and allspice are the signature warmth. Don't shortcut.

Storage

  • Cooked keeps 3 days refrigerated. Reheats well in a hot pan.
  • Marinated raw chicken keeps 1 day refrigerated; freeze for longer.

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