Free recipe
Chicken Shawarma Plate
Built around chicken thighs and yogurt -- the method starts by mixing the yogurt.
Spiced, charred chicken with garlicky toum, pickles, and warm flatbread. Here it's built on chicken thighs, yogurt and olive oil -- a medium, Mediterranean recipe that starts by mixing the yogurt, and is ready in roughly 45 minutes.
A 45-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around chicken thighs, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 lb (680 g) boneless chicken thighs
- 1/4 cup yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp shawarma spice (or cumin + paprika + coriander + cinnamon)
- Warm flatbread, garlic sauce (toum), pickles, chopped salad, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Mix the yogurt, olive oil, lemon juice, garlic, shawarma spice, and 1 teaspoon salt into a marinade.
Coat the chicken thighs and marinate at least 1 hour (overnight is best for deep flavor).
Heat a large pan or grill pan over medium-high heat. Cook the chicken 5-6 minutes per side until charred at the edges and cooked through (165F/74C).
Rest the chicken 5 minutes, then slice it thinly - the char and the juicy thigh meat are the key to good shawarma.
Warm the flatbreads.
Build each plate with the sliced chicken, warm flatbread, garlic sauce, pickles, and a fresh chopped salad.
Serve with extra garlic sauce and lemon.
The step worth not rushing: Heat a large pan or grill pan over medium-high heat. Cook the chicken 5-6 minutes per side until charred at the edges and cooked through (165F/74C).
