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Chicken Shawarma

Chicken shawarma with an aromatic Middle Eastern spice rub, marinated for maximum flavor and grilled until charred. Served in warm pita with crunchy vegetables and a tahini drizzle for a classic pita wrap.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken shawarma marinade and chicken
  • 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
  • 1 Pita bread warm for serving
  • 1 tahini sauce
  • 1 tomatoes
  • 1 cucumbers
  • 1 onions
  • 1 pickles

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the spice marinade
  1. Stir olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper until the spice rub looks evenly combined.
Marinate the chicken
  1. Tuck chicken thighs into the marinade and ensure they’re well coated, then refrigerate for 4-24 hours so the flavors penetrate.
Grill the chicken
  1. Preheat a cast iron skillet over medium-high heat until hot, then add the marinated chicken in a single layer.
  2. Grill for 6-7 minutes per side until deeply charred with visible spices and cooked through (use a cut to confirm no pink remains).
Rest, slice, and assemble
  1. Transfer chicken to a clean surface and rest briefly, then slice thinly so it stacks neatly in pita.
  2. Fill warm pita bread with sliced chicken, then top with tahini sauce, tomatoes, cucumbers, onions, and pickles.

Notes

Pro tip: For the best char, pat the chicken lightly before grilling so the spices caramelize instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked sliced chicken for up to 2 months. To make it dairy-free, use a tahini-free sauce (or a lemon-olive oil drizzle) while keeping the same spice marinade.