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Chicken Shawarma
Street-food spiced chicken thighs, roasted and sliced, wrapped in flatbread with garlic sauce — iconic Middle Eastern fast food.
20 mins
30 mins
6 people
Middle Eastern
Chicken thighs
Boneless, skinless
1kg
Cumin
2 tsp
Coriander
1.5 tsp
Turmeric
1 tsp
Paprika
2 tsp
Cinnamon
1/2 tsp
Cardamom
1/2 tsp
Garlic
Minced
5 cloves
Lemon juice
2 lemons
Olive oil
4 tbsp
Flatbread or pita
6
Toum (garlic sauce)
to serve
Tomato
Sliced
2
Pickles
to serve
🍽️ Vertical rotating spit
→ Oven broiler on a rack or cast iron
High heat approximates spit-roasted char
🍽️ Toum
→ Garlic mayo (aioli)
Different but still delicious
Mix all spices, garlic, lemon juice, and olive oil. Massage into chicken. Marinate 2+ hours or overnight.
💡 Pro Tip: Overnight marination is where ALL the flavor lives. 2-hour minimum.
Cook at 220°C in oven for 25-30 minutes on a rack, or grill on high.
💡 Pro Tip: High oven temp approximates the drying/charring of a spit.
Rest 5 minutes, then slice thinly against the grain.
💡 Pro Tip: Thin slices mimic the spit-shaved technique. Paper-thin slices are the goal.
Warm flatbread in a dry pan or over a flame.
💡 Pro Tip: Charred flatbread adds another flavor dimension.
Fill with chicken, garlic sauce, pickles, and tomatoes. Roll tightly.
💡 Pro Tip: Wrap the bottom in foil — this holds it all together for eating.
- ✓Overnight marination is essential
- ✓Slice paper-thin to mimic spit-shaving
- ✓Toum (garlic sauce) is the authentic condiment, not hummus
- ✓Wrap tightly and eat immediately
- →Wrapped in flatbread
- →On a plate with rice and salad
- →As a mezze component