Ingredients
Equipment
Method
- In a medium bowl, combine the olive oil, plain yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Whisk everything together until well combined and the spices are evenly distributed.1/4 cup olive oil, 1/4 cup plain yogurt, 2 tablespoons lemon juice, 4 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Cut the boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Add the chicken pieces to the marinade and toss gently to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours (or even overnight) for the deepest flavor. The longer it marinates, the more tender and flavorful the chicken will be.1.5 pounds boneless, skinless chicken thighs
- While the chicken is marinating, prepare the garlic sauce. In a small bowl, combine the very finely minced or pressed garlic, lemon juice, and salt. Slowly, and we mean very slowly, begin to drizzle in the vegetable oil, whisking continuously. For the most successful emulsion, add the oil drop by drop initially, then in a very thin, steady stream as the sauce begins to thicken. If the sauce starts to look like it's breaking or separating, stop adding oil and whisk vigorously. You can add a tiny bit of cold water (a teaspoon at a time) to help bring it back together. Continue until all the oil is incorporated and you have a thick, creamy, and potent garlic sauce. The consistency should be similar to mayonnaise. You can use an immersion blender or a small food processor for an even easier and more consistent result, processing the garlic, lemon juice, and salt, then slowly drizzling in the oils.4 cloves garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/2 cup vegetable oil, 2 tablespoons olive oil, 1-2 tablespoons cold water
- Once the chicken is marinated, heat 1-2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary to ensure proper browning). Cook for 5-7 minutes per side, or until the chicken is cooked through, golden brown, and slightly crispy in places. If you have a grill pan, you can achieve beautiful grill marks.1/4 cup olive oil
- While the chicken is cooking, gently warm your pita bread or flatbreads. You can do this by briefly toasting them in a dry pan, warming them in the oven, or the microwave for a few seconds until they are soft and pliable.Pita bread or flatbreads
- To assemble, spread a generous amount of the garlic sauce onto a warm pita bread. Layer the cooked chicken shawarma over the sauce. Add your desired toppings: sliced tomatoes, thinly sliced red onion, chopped fresh parsley, and pickled cucumbers or turnips. You can also add some lettuce if you like.Pita bread or flatbreads, Sliced tomatoes, Thinly sliced red onion, Chopped fresh parsley, Pickled cucumbers or turnips, Lettuce
- Fold the pita bread in half or roll it up to create your shawarma wrap. Serve immediately and enjoy the incredible flavors!
Notes
Making shawarma at home not only allows you to control the quality of ingredients but also proves to be significantly more budget-friendly than heading out to your favorite Middle Eastern restaurant, saving you money without compromising on taste or authenticity.
