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Chicken Shawarma

Chicken shawarma with an aromatic spice-rub marinade and charred, juicy chicken slices served in warm pita with tahini drizzle. This Middle Eastern chicken recipe is marinated for hours, then grilled hot for a smoky, spice-forward finish.
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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: 520
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
  • 0.01 Salt and pepper to taste Season to taste.
For serving
  • 0.01 Pita bread
  • 0.01 tahini sauce
  • 0.01 tomatoes
  • 0.01 cucumbers
  • 0.01 onions
  • 0.01 pickles

Equipment

  • 1 grill

Method
 

Make the spice marinade
  1. In a bowl, combine olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper until you have a smooth, evenly colored rub (a fragrant spice blend should be visible).
Marinate the chicken
  1. Add the chicken thighs to the marinade, coat thoroughly, and marinate for 4-24 hours in the refrigerator (the chicken should look well coated and darker with spices).
Grill and slice
  1. Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes per side until you see charred edges and it’s cooked through (the surface should be caramelized with visible spice crust).
  2. Transfer the grilled chicken to a plate, let it rest briefly, then slice thinly so the juices stay in the meat.
Assemble pita wraps
  1. Warm the pita bread, then fill with sliced chicken and top with tomatoes, cucumbers, onions, and pickles.
  2. Drizzle tahini sauce over the filling so it lightly coats the chicken and vegetables.

Notes

For the most flavor, marinate closer to 24 hours and spread the chicken into a single layer so the spice rub touches all surfaces. Store leftovers in an airtight container in the fridge for up to 3 days; freeze cooked sliced chicken for up to 2 months (freeze without the fresh vegetables). For a lighter option, use reduced-fat tahini sauce or serve tahini on the side so you control the drizzle.