Middle Eastern Chicken Shawarma (Printable)

Tender spiced chicken in warm pita with fresh vegetables and creamy garlic sauce

# Ingredient List:

→ Chicken Marinade

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→ For Serving

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→ Garlic or Tahini Sauce

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# Steps:

01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper in a large bowl until well combined.
02 - Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor development.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat.
04 - Arrange marinated chicken on a foil-lined baking sheet or grill pan. Roast or grill for 18-20 minutes, turning once, until cooked through and slightly charred.
05 - Let chicken rest for 5 minutes to retain juices, then slice thinly against the grain.
06 - Combine yogurt or tahini, minced garlic, lemon juice, and salt. Add water 1 tablespoon at a time until sauce reaches drizzling consistency.
07 - Warm pita breads, then fill with lettuce, tomatoes, cucumber, red onion, and pickles. Add sliced chicken and drizzle generously with sauce. Roll or fold and serve immediately.

# Expert Tips:

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  • The spice rub creates this incredible crust that locks in juices while the chicken roasts
  • You can marinate it overnight and have dinner ready in under 25 minutes the next day
  • It transforms a simple weeknight into something that feels special and restaurant-worthy
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  • Chicken breast works if that is what you have, but thighs really do stay juicier through the high heat cooking
  • The longer you marinate, even overnight, the more the spices penetrate and transform the meat
  • Letting chicken rest before slicing is crucial or all those juices end up on your cutting board
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  • Pile your chicken high in the pita because it settles as you eat
  • Wrap the bottom of your pita in foil if eating on the go to prevent dripping

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