Chicken Shawarma
Tender, spiced chicken thighs marinated in warm spices and yogurt, roasted until caramelized. Serve in flatbread with garlic sauce and pickles.
Method
This shawarma recipe comes from years of watching and helping prepare it for family gatherings — the key is the spice balance and that long marination time.
Mix all marinade ingredients in a large bowl: yogurt, olive oil, lemon juice, minced garlic, and all spices.
Score chicken thighs with a knife, add to marinade, and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
When ready to cook, preheat oven to 220°C (425°F). Line a large baking sheet with foil.
Spread chicken in a single layer on the baking sheet. Roast for 25–30 minutes until deeply golden and slightly charred at the edges.
While chicken roasts, make garlic sauce: blend mayonnaise, garlic, lemon juice, and salt until smooth.
Remove chicken from oven, let rest 5 minutes, then slice thinly against the grain.
Serve in warm flatbread with garlic sauce, pickled turnips, tomatoes, and fresh parsley.
Notes
The longer you marinate, the more flavor. Overnight is best. If you have access to a broiler, finish the chicken under it for 2–3 minutes for extra caramelization. Leftover shawarma keeps beautifully for meal prep — store the sliced chicken separately from the bread.
