Chicken Shawarma

Warmly spiced chicken thighs marinated in a yogurt-cumin blend, roasted until caramelized, and served with garlic sauce and pickled turnips. A street-food icon that delivers layers of flavor in every bite.

Ingredients

• 2 lb boneless skinless chicken thighs
• ½ cup plain yogurt
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp cayenne pepper
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper
• 4 pita breads
• 1 cup pickled turnips
• ½ cup garlic sauce (toum)

Method

1. Whisk together yogurt, olive oil, garlic, cumin, turmeric, paprika, cinnamon, cardamom, cayenne, lemon juice, salt, and pepper in a large bowl. Add chicken thighs and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 425 F. Line a sheet pan with foil and set a wire rack on top. Arrange the marinated chicken in a single layer on the rack.
3. Roast the chicken for 20-25 minutes, until deeply golden and the internal temperature reaches 175 F. For extra char, broil for 2-3 minutes at the end.
4. Let the chicken rest for 5 minutes, then slice thinly against the grain.
5. Warm the pita breads in the oven or on a dry skillet for about 1 minute per side.
6. Assemble the shawarma by layering sliced chicken, pickled turnips, and a generous drizzle of garlic sauce inside each pita. Serve immediately.

Chef's note: For the most authentic flavor, marinate overnight. You can substitute chicken breasts, but thighs stay juicier. Toum (Lebanese garlic sauce) can be found at Middle Eastern grocers or made by emulsifying garlic, lemon juice, salt, and oil in a food processor.

Nutrition per serving

More Lebanese recipes

• Falafel
• Tabbouleh
• Fattoush