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Chicken Shawarma

Chicken shawarma with an aromatic spice-rub marinade and charred, juicy chicken cooked on the grill. Sliced chicken is tucked into warm pita with crunchy vegetables and a tahini drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken shawarma marinade
  • 2 lb chicken thighs, boneless
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 4 garlic, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne pepper
  • 1 Salt and pepper to taste
For serving
  • 6 Pita bread
  • 0.5 cup tahini sauce
  • 2 tomatoes
  • 1.5 cucumbers
  • 1 onions
  • 0.5 cup pickles

Equipment

  • 1 cast iron skillet

Method
 

Make the marinade
  1. In a bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper until the rub looks evenly combined.
  2. Add the chicken thighs and coat them thoroughly in the spice mixture so the surface is fully covered.
Marinate
  1. Cover and refrigerate the chicken for 4-24 hours so the spices penetrate and the meat looks more saturated in color.
Grill the chicken
  1. Preheat a grill or grill pan over medium-high heat, then add the chicken and cook for 6-7 minutes per side until it’s deeply charred and cooked through.
Rest, slice, and serve
  1. Transfer chicken to a plate and let it rest briefly, then slice thinly so the edges look slightly crisp from charring.
  2. Serve the sliced chicken in warm pita with tahini sauce, tomatoes, cucumbers, onions, and pickles so the pita has a fresh, layered bite.

Notes

Pro tip: if your spices clump in the oil, whisk the marinade a bit longer until smooth before adding the chicken. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken (without pita/toppings) for up to 2 months. For a lighter option, use less tahini sauce or thin it with lemon juice and water for a lower-fat drizzle.