Description
A vibrant, Middle Eastern–style shawarma made with spice-rubbed chicken thighs, quick garlic-tahini yogurt, crisp veggies and warm pita — perfect for weeknights or casual entertaining.
Ingredients
Scale
For the chicken
- 1.5 lb boneless chicken thighs
- 4 garlic cloves, finely chopped
- 2 Tbsp ground cumin
- 2 Tbsp ground coriander
- 1 Tbsp paprika
- 1 Tbsp turmeric
- 1 tsp ground cinnamon
- ½ tsp cayenne (optional — for heat)
- ¼ cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
For the creamy garlic sauce
- 1 cup plain Greek yogurt
- 3 garlic cloves, minced
- 2 Tbsp fresh lemon juice
- 2 Tbsp tahini
- Salt, to taste
To serve
- Pita breads or flatbreads
- Sliced tomatoes, cucumbers, shredded lettuce (or your favorite veggies)
- Pickles or pickled vegetables
- Lemon wedges and hot sauce (optional)
Instructions
- Build the marinade. In a roomy mixing bowl combine the chopped garlic, cumin, coriander, paprika, turmeric, cinnamon and cayenne (if using). Pour in the olive oil and lemon juice, then season with salt and pepper. Whisk briefly so the spices are evenly suspended.
- Coat the chicken. Add the chicken thighs to the bowl and rub the spiced oil all over each piece until well covered. Cover the bowl tightly and chill for at least 1 hour; for the best depth of flavor, refrigerate overnight.
- Make the sauce. While the meat marinates, whisk together the Greek yogurt, minced garlic, lemon juice and tahini in a small bowl. Season with salt and adjust acidity or tahini to taste. Refrigerate until serving so the flavors meld.
- Cook the chicken. Heat a grill or a heavy skillet over medium-high heat. Cook the marinated thighs about 6–7 minutes per side, turning once, until the exterior has a nice char and an instant-read thermometer registers 165°F (75°C). (If you prefer the oven, roast on a sheet at 425°F for ~20–25 minutes, flipping halfway.)
- Rest and slice. Transfer the cooked chicken to a cutting board and let it rest 5 minutes. Slice the meat thinly across the grain into strips.
- Assemble. Warm the pita, pile on sliced chicken, top with tomatoes, cucumbers, lettuce and pickles, and spoon over the garlic-yogurt sauce. Add extra lemon or hot sauce if you like more brightness or heat.
Notes
- More flavor = more time: Marinating overnight deepens the spice profile.
- Don’t skip resting: A short rest keeps the chicken juicy when you slice it.
- Make it ahead: The chicken and the sauce can be prepared a day in advance; store separately in the fridge.
- Oven option: If you can’t grill, baking at high heat gives great color and makes scaling easy.
- Adjust heat carefully: A little cayenne goes a long way — add gradually if unsure.
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 5g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg