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Authentic Homemade Chicken Shawarma

groups4 servingsspeedMediumcountertopsPrep: 1440 minsskilletCook: 20 minsscheduleTotal: 1460 minsoutdoor_grillPan-friedlocal_fire_departmentMild
Allergens:warningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

  • circleChicken thighs need to be marinated for up to 24 hours in advance.24h
01
Waiting Time
00:00:28
warningStay safe

Wash hands with soap immediately after handling raw chicken to prevent cross-contamination.

Place 1 kg boneless skinless chicken thighs into a mixing bowl. Add 1 tbsp tomato paste, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp white vinegar, 1 tsp turmeric, 1 tsp coriander, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp onion powder, 1 tsp allspice, 0.5 tsp MSG, 0.25 tsp ground cloves, and 2 tbsp olive oil. Massage seasoning thoroughly into the meat until coated evenly. Cover and marinate in the refrigerator for up to 24 hours.

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Watch out

Do not grate white pith of lemon zest as it creates bitterness, and avoid excess vinegar which degrades meat texture.

Ingredients:chicken thighs (bone-in, skin-on, cut in half) (1 kg)tomato paste (1 tbsp)lemon juice (2 tbsp)lemon zest (1 tsp)white vinegar (2 tbsp)ground turmeric (1 tsp)Coriander (1 tsp)crushed black pepper (1 tsp)smoked paprika (1 tbsp)onion powder (1 tsp)ground allspice (1 tsp)MSG (0.5 tsp)ground cloves (0.25 tsp)olive oil (2 tbsp)
Tools:microplanemixing bowl
02
Active Cooking
00:01:38
warningStay safe

Beware of hot oil splatters when placing chicken into the skillet; use tongs to avoid burn hazards.

Heat a heavy cast iron skillet over high heat until screeching hot. Add 2 tbsp neutral cooking oil. Place marinated chicken thighs into the skillet in a single layer without overcrowding. Sear on medium-high heat for 4 to 5 minutes per side until each side develops a deep golden brown charred crust and chicken is thoroughly cooked through.

local_fire_departmentMedium-high heat, 8-10 minutes total
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Watch out

Do not overcrowd chicken in skillet

overcrowding drops skillet temperature causing chicken to steam and boil in juices rather than sear

Ingredients:Cooking oil (2 tbsp)chicken thighs (bone-in, skin-on, cut in half)
Tools:cast-iron skilletTongs
03
Active Cooking
00:01:55

Transfer cooked chicken thighs onto a cutting board. Let chicken rest for 5 minutes to lock in meat juices. Using a sharp knife, slice chicken into very thin, bite-sized strips to mimic traditional spit-roasted shawarma shavings.

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Watch out

Allow chicken to rest before cutting

slicing hot meat immediately causes internal juices to spill out, drying the chicken

Ingredients:chicken thighs (bone-in, skin-on, cut in half)
Tools:chef's knifecutting board
04
Waiting Time
00:02:22
warningStay safe

Handle red-hot glowing charcoal strictly with sturdy metal tongs to avoid severe fire or burn risks.

Arrange sliced chicken in a ring inside a wide pan, leaving an opening in the center. Place a small foil cup lined with aluminum foil in the center and pour 1 tbsp olive oil inside. Using metal tongs, drop 1 lit red-hot charcoal briquette directly into the oil cup and immediately cover pan with a tight lid. Let chicken smoke trapped under lid for 5 to 10 minutes until smoke dissipates.

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Watch out

Cover pan instantly as soon as charcoal touches oil to catch all smoke inside

opening lid prematurely lets charcoal flavor escape

Ingredients:olive oil (1 tbsp)lit charcoal briquette (1 piece)chicken thighs (bone-in, skin-on, cut in half)
Tools:pan with lidsmall foil cupmetal tongs
05
Active Cooking
00:03:00

Lay 1 piece pita bread or saj bread flat on cutting board. Spread 1 tbsp garlic sauce evenly across center. Add a generous portion of smoky sliced chicken shawarma over sauce. Layer 25g pickled cucumbers/turnips, 50g cooked french fries, 0.5 tbsp pomegranate molasses, and optional 0.25 tbsp shatta chili paste. Fold lower edge over fillings and roll bread up firmly into a tight cylindrical wrap.

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Watch out

Roll wrap tightly while tucking sides in

a loose wrap will collapse and spill ingredients during final toasting

Ingredients:pita bread (4 sheet)garlic sauce (toum) (4 tbsp)pickled cucumbers and turnips (100 g)cooked french fries (200 g)pomegranate molasses (2 tbsp)shatta chili paste (1 tbsp)chicken thighs (bone-in, skin-on, cut in half)
Tools:spatula
06
Active Cooking
00:05:28

Place rolled shawarma seam-side down in a dry skillet over medium heat. Toast for 1 to 2 minutes per side, pressing lightly, until outer bread becomes golden crispy and seam seals tight. Transfer to cutting board, slice diagonally into half with a sharp knife, and serve hot.

local_fire_departmentMedium heat, 2-3 minutes
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Watch out

Place seam-side down first during toasting so heat fuses bread closed, stopping wrap from unfurling.

Tools:chef's knifeskillet / pan

groceryAll Ingredients

chicken thighs (bone-in, skin-on, cut in half)1 kg
tomato paste1 tbsp
lemon juice2 tbsp
lemon zest1 tsp
white vinegar2 tbsp
ground turmeric1 tsp
Coriander1 tsp
crushed black pepper1 tsp
smoked paprika1 tbsp
onion powder1 tsp
ground allspice1 tsp
MSG0.5 tsp
ground cloves0.25 tsp
olive oil3 tbsp
Cooking oil2 tbsp
lit charcoal briquette1 piece
pita bread4 sheet
garlic sauce (toum)4 tbsp
pickled cucumbers and turnips100 g
cooked french fries200 g
pomegranate molasses2 tbsp
shatta chili paste1 tbsp

blenderAll Tools Needed

microplanemixing bowlcast-iron skilletTongschef's knifecutting boardpan with lidsmall foil cupmetal tongsspatulaskillet / pan