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Chicken Thigh Shawarma

Chicken Thigh Shawarma Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 4 garlic cloves, minced, divided
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup plain Greek yogurt
  • 2 tbsp tahini
  • 4 large pita or flatbreads
  • Pickled turnips and sliced cucumbers, for serving
  • Chopped tomatoes and fresh parsley, for serving

Method
 

  1. Combine the chicken, olive oil, lemon juice, half the garlic, and all the spices in a large bowl. Toss well and let marinate 15 minutes at room temperature.
  2. Heat a large skillet over medium-high heat with a film of oil. Sear the chicken in a single layer for 5 to 6 minutes per side until charred and 165°F inside. Rest 5 minutes before slicing.
  3. Whisk together the yogurt, tahini, remaining garlic, 1 tbsp lemon juice, and a pinch of salt. Thin with water if needed.
  4. Slice the chicken against the grain. Warm the pita, spread with sauce, and fill with chicken, pickled turnips, cucumbers, tomatoes, and parsley. Serve immediately.

Notes

Letting the chicken rest for a full 5 minutes after cooking locks in the juices, so do not slice too soon. If you can not find pickled turnips, a quick-pickled onion works just as well.