Shawarma Recipe
Middle Eastern · Main course · 35 min total
A classic Middle Eastern street food featuring spiced, tender meat wrapped in warm pita with garlic sauce and pickled vegetables. This home-cook version uses chicken thighs for juicy, flavorful results.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken thighs
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large pita breads
- 1/2 cup garlic sauce (toum)
- 1 cup pickled turnips or cucumbers
- 1 cup shredded lettuce
- 1 tomato, sliced
Instructions
- In a bowl, whisk together lemon juice, olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and pepper. Add chicken thighs and coat well. Marinate for at least 30 minutes or overnight.
- Grill or pan-sear chicken over medium-high heat for 5-6 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly against the grain.
- Warm pita bread on a dry skillet or in the oven. Spread each pita with garlic sauce.
- Layer lettuce, tomato slices, pickled vegetables, and sliced chicken on the pita. Roll tightly, tucking in the sides.
- Serve immediately with extra garlic sauce on the side.
Tips
- Chicken can be substituted with beef or lamb; adjust cooking time accordingly.
- Shawarma freezes well: wrap tightly in foil and reheat in a skillet.
- For a lighter option, serve over rice instead of pita.
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