How to Make The BEST Chicken Shawarma at Home

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein, while sour cream is often less expensive.

Cut 2 lb of boneless skinless chicken thighs into pieces.

Season the chicken with 1 teaspoon onion powder, 2 teaspoon paprika, 2 teaspoon cayenne pepper, 2 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon sumac, 1/4 teaspoon turmeric powder, 1/4 teaspoon cinnamon powder, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cloves, 1/4 teaspoon black pepper, and 1 1/2 teaspoon salt.

Add 2 teaspoon garlic paste and 2 teaspoon tomato paste to the chicken.

In a bowl, combine 3 tablespoon olive oil, 3 tablespoon freshly squeezed lemon juice, and 1 tablespoon white vinegar and mix well.

Pour the marinade over the chicken and use tongs to coat every piece thoroughly.

Cover the chicken and marinate for at least 30 minutes, preferably 2 to 3 hours or overnight.

Prepare the sauce by blending 1 cup mayonnaise, 1/4 cup Greek yogurt, 2 teaspoon lemon juice, 2 teaspoon white vinegar, 1 teaspoon sugar, 1 grated garlic clove, 2 tablespoon sesame seeds, 1/2 teaspoon dried oregano, 1/2 teaspoon black pepper, and 2 pinches of salt with 2 tablespoon olive oil until smooth.

Heat a skillet and drizzle in 2 tablespoon of oil.

Add a few pieces of marinated chicken to the skillet and sear until browned on one side, then flip to sear the other side.

Lower the heat and flip the chicken to cook through, then transfer to a bowl once cooked.

Repeat searing with the second batch of chicken.

Allow the chicken to rest for a few minutes to lock in juices.

In the same skillet, add 1 sliced large onion, 1/2 sliced red bell pepper, 1/2 sliced yellow bell pepper, and 1/2 sliced green bell pepper, seasoning with a sprinkle of salt.

Sauté the vegetables until they pick up flavor but remain crunchy, then remove from heat.

Slice the rested chicken into thin pieces to mimic traditional shawarma style.

Prepare the wrap using pita bread, spreading a portion of the sauce, adding chicken, sautéed vegetables, tangy pickle slices, greens, and fries.

Drizzle with pomegranate molasses and roll the wrap tightly.

Optionally, toast the wrap in a heated skillet, pressing down to ensure it gets well toasted on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens