Chicken Shawarma

About This Recipe

Chicken Shawarma is one of the most popular street foods in the world. From Cairo to Istanbul, Beirut to Berlin, the vertical rotisserie spit — stacked with layers of marinated chicken slowly turning against a gas flame — is a universal symbol of fast food done right. The word 'shawarma' derives from the Turkish çevirme, meaning 'turning', describing the iconic rotating cooking method. Authentic shawarma spices are what set it apart from ordinary grilled chicken: cumin, coriander, turmeric, cinnamon, allspice and cardamom create a warm, aromatic marinade that perfumes the meat through and through. Chicken thighs are essential — their fat content means they baste themselves during cooking and stay juicy even under high heat, unlike breasts which dry out. The acid in the marinade (lemon juice or yogurt) tenderizes the meat and helps the spices penetrate. At home, a screaming-hot grill pan or cast-iron skillet replicates the charred, caramelized exterior of the rotisserie. The secret is not moving the chicken for the first 4–5 minutes, letting the marinade develop a crust. Serve on warmed flatbread with toum (Lebanese garlic sauce), pickled turnips, cucumber, tomato and fresh parsley — the complete street-food experience without leaving your kitchen.

Ingredients

Serves 4

• 800 gboneless chicken thighs(skin removed)
• 4 tbspolive oil
• 3 tbsplemon juice(freshly squeezed)
• 5 clovesgarlic(minced)
• 2 tspground cumin
• 2 tspground coriander
• 1½ tspsmoked paprika
• 1 tspground turmeric
• 1 tspground cinnamon
• ½ tspground allspice
• ½ tspground cardamom
• ½ tspcayenne pepper
• 1½ tspsalt
• ½ tspblack pepper
• 4 piecesflatbread or pitta(to serve)
• ½ cupgarlic sauce (toum) or tahini sauce(to serve)
• 1 cupsliced tomatoes, cucumber and pickles(to serve)
• ½ cupfresh parsley leaves(to serve)

Instructions

1. 1

   Marinate the chicken

   Whisk together olive oil, lemon juice, garlic and all the spices. Add chicken thighs and turn to coat thoroughly. Marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.

   Overnight marination produces deeper flavour and more tender meat.

2. 2

   Heat the pan

   Heat a large cast-iron skillet or grill pan over high heat until smoking hot. Add 1 tablespoon of olive oil.

3. 3

   Cook the chicken

   Add chicken thighs in a single layer (cook in batches if needed). Cook undisturbed for 5–6 minutes until deeply caramelised and charred in places. Flip and cook another 4–5 minutes until cooked through and the internal temperature reaches 74°C (165°F).

   Resist moving the chicken. Undisturbed contact with the hot pan creates the caramelised crust that defines shawarma.

4. 4

   Rest and slice

   Transfer chicken to a board and rest for 5 minutes. Slice thinly against the grain or chop roughly.

5. 5

   Warm the bread

   Warm flatbreads in a dry pan for 30 seconds per side or directly over a gas flame.

6. 6

   Assemble

   Spread garlic sauce generously on each flatbread. Add sliced chicken, tomato, cucumber, pickles and fresh parsley. Roll tightly and serve immediately.

Variations

• •

  Lamb shawarma: substitute chicken with 800g boneless lamb shoulder sliced thinly; increase cooking time by 3–4 minutes.

• •

  Sheet pan shawarma: spread marinated chicken on a baking sheet and roast at 220°C (425°F) for 25 minutes.

• •

  Shawarma bowl: serve over seasoned rice with tabbouleh instead of wrapping in flatbread.

Storage

Cooked chicken shawarma keeps refrigerated for up to 4 days. Reheat in a hot dry pan for 2 minutes to restore the caramelised crust. The marinated raw chicken freezes well for up to 3 months.

Frequently Asked Questions