Sizzling Spiced Chicken Shawarma
Juicy, warmly spiced chicken thighs marinated in a heady blend of cumin, turmeric, and cinnamon, then seared to caramelized perfection. Piled into warm flatbread with garlicky toum, pickled onions, and fresh herbs, this home version captures every bit of the intoxicating aroma that wafts from street-corner shawarma spits.
Ingredients
- 1 kg boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
+ 15 more ingredients
Instructions
Combine the olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, cinnamon, allspice, cayenne, salt, and pepper in a large bowl and whisk into a paste.
Add the chicken thighs and toss until every piece is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight.
When ready to cook, heat a large cast-iron skillet or grill pan over medium-high heat until it is smoking hot.
Cook the chicken thighs for 5 to 6 minutes per side until deeply charred on the outside and cooked through to 165F (74C) internally.
Let the chicken rest on a cutting board for 5 minutes, then slice it into thin strips against the grain.
Make the sauce by whisking together the Greek yogurt, tahini, lemon juice, grated garlic, and a pinch of salt until smooth.
Warm the flatbreads on the hot skillet for about 30 seconds per side.
Layer the sliced chicken onto the flatbreads, top with tomatoes, pickled onions, lettuce, and parsley. Drizzle generously with the yogurt-tahini sauce.
Roll up tightly and slice in half diagonally to serve.
Nutrition Estimate
Per serving • Estimated by Blinner AI