Entrée: Lebanon – شاورما دجاج ▶ Shawarma Dajaj (Chicken Shawarma)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 30 min

Total 1 hr 35 min

Ingredients

2 lb / 900 g boneless, skinless chicken thighs, trimmed
4 cloves garlic, minced
3 tbsp fresh lemon juice
3 tbsp plain yogurt (whole milk preferred)
3 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1 tsp ground turmeric
1 / 2 tsp ground cinnamon
1 / 2 tsp ground allspice
1 / 4 to 1 / 2 tsp cayenne pepper, to taste
1 1 / 2 tsp kosher salt
1 tsp freshly ground black pepper
3 / 4 cup plain yogurt (for sauce)
2 tbsp tahini, optional (for sauce)
1 to 2 cloves garlic, finely grated (for sauce)
1 tbsp lemon juice (for sauce)
1 tbsp olive oil (for sauce)
1 / 4 tsp salt (for sauce)
1 to 2 tbsp water, to thin (for sauce)
6 pita or flatbreads, warmed (for serving)
1 small red onion, thinly sliced (for serving)
2 tomatoes, sliced or chopped (for serving)
1 / 2 large cucumber, sliced or chopped (for serving)
1 / 2 cup chopped fresh parsley or cilantro (for serving)
Pickled cucumbers or pickled turnips (for serving)
Optional: sumac, hot sauce, shredded lettuce (for serving)

Instructions

Make the marinade: In a large bowl, whisk together garlic, lemon juice, yogurt, olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and black pepper.
Marinate the chicken: Add chicken thighs, turning to coat well. Cover and refrigerate at least 30 minutes and up to 12 hours.
Oven cook (primary method): Heat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a rack on top (optional for airflow). Arrange chicken in a single layer. Roast 18 to 22 minutes until cooked through (165°F/74°C). For charred edges, broil 2 to 3 minutes at the end.
Alternative cooking: Grill over medium-high heat 5 to 7 minutes per side, or sear in a large lightly oiled skillet over medium-high heat 5 to 6 minutes per side until cooked through.
Rest and slice: Transfer chicken to a board, rest 5 minutes, then slice thinly. For extra crisp bits, return sliced chicken to a hot skillet for 2 to 3 minutes, tossing occasionally.
Make the sauce: In a bowl, mix yogurt, tahini (if using), grated garlic, lemon juice, olive oil, and salt. Stir in just enough water to make a smooth, spoonable sauce.
Prep toppings: Toss red onion with a pinch of salt and a squeeze of lemon if desired. Prepare tomatoes, cucumber, herbs, and pickles.
Warm breads: Warm pitas or flatbreads in a dry skillet, oven, or over a low flame until pliable.
Assemble: Spread sauce on warm bread, add sliced chicken, onion, tomato, cucumber, herbs, and pickles. Sprinkle with sumac and add hot sauce if desired. Roll or fold.
Serve: Enjoy immediately as wraps, or serve the chicken over rice with the same toppings and sauce.