Chicken Shawarma

August 11, 2015
3 Ratings
Photo by Leith Devine
  • Serves 6-8
Author Notes

My family loves chicken shawarma, and I have tried to replicate the flavor from our favorite shawarma restaurant. I have friends from Israel and Iran, and they've given me their ideas and hints too. Once the chicken is done, there are so many ways to use it! I add sumac because it gives the chicken a tart flavor along with the spices. In this recipe I've made shawarma pitas and shawarma salad. It is great in wraps and, of course, in tacos! —Leith Devine

What You'll Need
  • 4 pounds chicken thighs, boneless and skinless
  • 1/2 cup olive oil
  • 2 tablespoons cumin
  • 2 tablespoons turmeric
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • pita bread or flatbread
  • arugula
  • feta cheese
  • halved cherry tomatoes
  • ranch tzatziki sauce (see my recipe)
  1. Mix together dry spices in small bowl. Make sure they are thoroughly combined.
  2. In a zip top plastic bag, add olive oil, then dry spices and mix together until combined. Add chicken thighs and marinate at least 4 hours and overnight if possible.
  3. If cooking on the BBQ, put chicken on indirect heat for 30-45 minutes, turning halfway through. Internal temperature should be 160-165 before removing and resting for 15 minutes.
  4. If using the oven, set oven temperature to 350 degrees. Put chicken on a foil lined baking pan and cook for 30-45 minutes, turning halfway through cooking time, until internal temperature reaches 165 degrees.
  5. To make shawarma pitas, layer chopped chicken with feta, hummus, tomatoes, arugula and tzatziki dressing.

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