About this recipe

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Recipe highlight

Why you’ll love it

Marinate → roast hot → slice and quick-sear for the crispy shawarma finish. 🔥

Ingredients

• Chicken & marinade
• 🐔 Boneless skinless chicken thighs: 800 g (1.76 lb)
• 🧂 Fine salt: 10 g (1¾ tsp / 0.35 oz)
• 🧄 Garlic, grated: 9 g (3 cloves / 0.3 oz)
• 🍋 Lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🫙 Plain yogurt: 150 g (⅔ cup / 5.3 oz) dairy
• 🫒 Olive oil: 30 ml (2 tbsp / 1 fl oz)
• 🌶️ Ground cumin: 6 g (2 tsp / 0.21 oz)
• 🌿 Ground coriander: 4 g (1½ tsp / 0.14 oz)
• 🌶️ Sweet paprika: 6 g (2 tsp / 0.21 oz)
• 🌕 Turmeric: 2 g (1 tsp / 0.04 oz)
• 🌰 Cinnamon: 1 g (½ tsp / 0.04 oz)
• 🌶️ Allspice or baharat: 1 g (½ tsp / 0.04 oz)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• Garlic yogurt (quick “toum” style) dairy
• 🧄 Garlic, micro-planed: 6 g (2 cloves / 0.2 oz)
• 🧈 Mayonnaise: 60 g (¼ cup / 2.1 oz)
• 🥛 Greek yogurt: 60 g (¼ cup / 2.1 oz) dairy
• 🍋 Lemon juice: 10 ml (2 tsp / 0.34 fl oz)
• 🧂 Pinch of salt
• To serve
• 🫓 Warm pita or flatbread
• 🥒 Pickles, tomato, onion, parsley

Preparation

• 1 Marinate Whisk all marinade ingredients. Coat chicken, cover, and refrigerate 30 min (better 2–12 h).
• 2 Roast (restaurant-style char) Heat oven to 220°C (425°F) with a rack in the upper third. Spread thighs on a lined tray (don’t crowd). Roast 18–22 min to 74°C (165°F) internal; broil/grill on high 1–2 min for caramelized spots. Skillet option: Heat a large cast-iron to medium-high; film with oil. Cook thighs 5–6 min per side to 74°C (165°F).
• 3 Rest & shave Rest 5 min, then slice thin across the grain. For classic crispy edges, return sliced meat to a hot pan with 1 tsp oil and sear 2–3 min, tossing.
• 4 Sauce & serve Stir sauce ingredients until smooth. Stuff pita with chicken, pickles, tomato, onion, parsley; drizzle sauce and squeeze lemon.

Timing details

Nutrition

Estimated values per serving.

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