Chicken Shawarma

🧂 Ingredients

• 1 kg Boneless, skinless chicken thighs(Trim excess fat if desired.)
• 120 ml Plain yogurt(Full-fat or Greek yogurt recommended for richness.)
• 60 ml Fresh lemon juice(About 2 medium lemons.)
• 6 cloves Garlic(Minced or grated.)
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tbsp Sweet paprika
• 1 tsp Ground turmeric
• 1.5 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground preferred.)
• 8 Pita bread(Large, soft pitas.)
• 1 cup Toum (Lebanese garlic sauce)(Store-bought or homemade.)
• for serving Pickled turnips or cucumbers(Thinly sliced.)
• for serving Optional garnishes(Chopped parsley, sliced tomatoes, thinly sliced red onion, tahini sauce.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a large bowl, whisk together the yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and black pepper until well combined. The mixture should be fragrant and smooth.

   ⏱️ 5 minutes
2. 2

   Marinate the chicken: Add the boneless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl tightly with plastic wrap or transfer to a resealable bag. Refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to penetrate deeply.

   ⏱️ 12 hours
3. 3

   Preheat the oven: Position an oven rack in the center of the oven and preheat to 220°C (425°F).

   ⏱️ 15 minutes
4. 4

   Assemble for roasting: Remove chicken from the refrigerator. If the chicken pieces are large, you can cut them into slightly smaller, uniform pieces for more even cooking. Layer the marinated chicken pieces tightly together in a loaf pan or a small oven-safe baking dish. Press down firmly to compress the meat, mimicking the effect of a vertical spit. This helps the meat cook evenly and retain moisture.

   ⏱️ 10 minutes
5. 5

   Roast the chicken: Place the pan in the preheated oven. Roast for 1 hour and 30 minutes, or until the chicken is cooked through and the edges are nicely browned and slightly crispy. The internal temperature should reach at least 74°C (165°F). If the top is browning too quickly, you can loosely tent it with foil.

   ⏱️ 1 hour 30 minutes
6. 6

   Rest and slice: Once roasted, carefully remove the chicken from the oven. Let it rest in the pan for about 10 minutes. This allows the juices to redistribute, resulting in more tender meat. Then, carefully remove the compressed block of chicken from the pan. Using a sharp knife, shave the chicken into thin slices, similar to how it would be shaved from a rotisserie.

   ⏱️ 15 minutes
7. 7

   Warm the pita: While the chicken rests, warm the pita bread. You can do this by wrapping them in foil and placing them in the oven for the last 5 minutes of roasting, or by warming them gently in a dry skillet over medium heat until pliable.

   ⏱️ 5 minutes
8. 8

   Assemble and serve: Spread a generous amount of toum onto each warm pita. Layer with the shaved shawarma chicken, pickles, and any desired optional garnishes like chopped parsley, tomatoes, or red onion. Fold or roll the pita and serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Compressing the meat tightly in a loaf pan before roasting helps to create layers and a texture closer to traditional spit-roasted shawarma.
• ✓Don't skip the marinating time; it's crucial for tenderizing the chicken and infusing it with flavor.
• ✓Toum is a potent garlic sauce that is a hallmark of authentic shawarma. If you can't find it, a good quality garlic aioli can be a substitute, though it won't be the same.
• ✓For extra crispy edges on the shawarma meat, you can broil it for a few minutes after slicing, watching carefully to prevent burning.

🔄 Variations

• Lamb Shawarma: Use thinly sliced lamb shoulder or leg, marinated similarly.
• Beef Shawarma: Use thinly sliced beef sirloin or flank steak.
• Vegetarian Shawarma: Marinate and roast large portobello mushrooms or firm tofu slices.

🥗 Nutrition

Per serving