Chicken Shawarma with Garlic Yogurt Sauce

Name: Chicken Shawarma with Garlic Yogurt Sauce
Prep time: 42 min
Cook time: 21 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of large fat pieces and patted dry; ½ cup (125 g) plain whole-milk yogurt; 3 tbsp (45 ml) extra-virgin olive oil; 1 whole (100 g) large lemon, zested, then juiced (about 3 tbsp / 45 ml juice); 5 cloves (15 g) garlic cloves, finely grated; 2 tsp (4 g) ground cumin; 2 tsp (5 g) sweet paprika; 1 tsp (3 g) ground turmeric; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) ground allspice; ¼ tsp (½ g) cayenne pepper (optional); 1 tsp (2 g) freshly ground black pepper; 1½ tsp (9 g) fine sea salt; ¾ cup (185 g) plain whole-milk yogurt; 1 small clove (3 g) garlic clove, finely grated; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1½ g) fine sea salt; 4 pieces (240 g) large pita breads (8-inch / 20 cm), warmed; 2 medium (300 g) medium ripe tomatoes, cored and thinly sliced; 2 small (200 g) Persian or small cucumbers, thinly sliced; ½ medium (60 g) red onion, very thinly sliced; ¼ cup (15 g) fresh flat-leaf parsley, leaves roughly chopped

From the MyKitchenBank Kitchen

Boneless chicken thighs soak in a lemony yogurt marinade with garlic, cumin, paprika and turmeric. They roast on a sheet pan until browned at the edges and juicy inside, with an optional quick broil for char. Pile the sliced chicken into warm pitas with a tangy garlic yogurt sauce and fresh vegetables.

Prep: 42 min
Cook: 21 min
Wait: 4 hr 25 min
Total: 5 hr 28 min
Makes: 4 loaded pita sandwiches (from 2 lb / 900 g raw chicken)

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Ingredients

4 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, trimmed of large fat pieces and patted dry
½ cup (125 g) plain whole-milk yogurt
3 tbsp (45 ml) extra-virgin olive oil
1 whole (100 g) large lemon, zested, then juiced (about 3 tbsp / 45 ml juice)
5 cloves (15 g) garlic cloves, finely grated
2 tsp (4 g) ground cumin
2 tsp (5 g) sweet paprika
1 tsp (3 g) ground turmeric
1 tsp (2 g) ground coriander
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground allspice
¼ tsp (0.5 g) cayenne pepper (optional)
1 tsp (2 g) freshly ground black pepper
1½ tsp (9 g) fine sea salt
For the garlic yogurt sauce
¾ cup (185 g) plain whole-milk yogurt
1 small clove (3 g) garlic clove, finely grated
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1.5 g) fine sea salt
To serve
4 pieces (240 g) large pita breads (8-inch / 20 cm), warmed
2 medium (300 g) medium ripe tomatoes, cored and thinly sliced
2 small (200 g) Persian or small cucumbers, thinly sliced
½ medium (60 g) red onion, very thinly sliced
¼ cup (15 g) fresh flat-leaf parsley, leaves roughly chopped

Equipment (7)

Large mixing bowl (non-porous glass or stainless steel)
Rimmed baking sheet, 18×13-inch (46×33 cm), lined with foil
Instant-read thermometer
Microplane or fine grater
Sharp knife and cutting board
Small bowl for the sauce
Dry skillet for warming pitas

Steps

Before you start

Plan ahead: the chicken marinates for 4 hours (2 hours minimum, up to 24 hours in the fridge). The 328-minute total assumes the 4-hour marinade.
Use full-fat plain yogurt. Low-fat or sweetened yogurt makes a thin marinade that won't brown well.
Grate or finely mince the garlic. Large chunks can burn and taste bitter at 450°F (230°C).
Line your rimmed baking sheet with foil and keep an instant-read thermometer handy.
Timing of the cook: about 18 minutes of roasting at 450°F (230°C), plus an optional 2 to 3 minutes of broiling for char.

1
Mix the marinade
- In a large bowl, combine ½ cup (125 g) yogurt, the olive oil, lemon zest and 3 tbsp (45 ml) lemon juice, grated garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne (if using), black pepper and 1½ tsp salt.
- Whisk until smooth and evenly orange-gold with no streaks of dry spice.
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Ready when: Marinade is thick, smooth and uniformly colored.
Tip: Turmeric stains. Use a non-porous bowl and wipe up spills right away.
2
Marinate the chicken
- Add the trimmed, dried chicken thighs to the bowl and turn them with your hands or tongs until every piece is thickly coated.
- Cover the bowl tightly (or transfer to a zip-top bag) and refrigerate for 4 hours.
- The minimum is 2 hours and the maximum is 24 hours.
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Ready when: Chicken is evenly coated and bright golden-orange.
Tip: Don't marinate longer than 24 hours. The lemon juice can turn the meat mushy.
3
Make garlic yogurt sauce
- While the chicken marinates, stir together ¾ cup (185 g) yogurt, the grated garlic clove, 1 tbsp lemon juice and ¼ tsp salt in a small bowl.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth, thick but spoonable, and tastes garlicky and tangy.
Tip: Raw garlic gets stronger as it sits. Use just one small clove for a mellow sauce.
4
Prep the toppings
- Slice the tomatoes and cucumbers into thin rounds or half-moons.
- Slice the red onion as thin as you can, then roughly chop the parsley leaves.
- Keep each in its own bowl or on a platter and refrigerate until serving.
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Ready when: Vegetables are in thin, even slices and the parsley is chopped.
5
Preheat the ovenOven 450°F / 230°C
- When the marinating time is up, take the covered bowl of chicken out of the fridge and leave it on the counter.
- Place an oven rack in the center position and preheat to 450°F (230°C).
- Line the baking sheet with foil.
- The chicken sits out for these 20 minutes only, never longer.
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Ready when: Oven reads 450°F (230°C) and the chicken has sat out for about 20 minutes.
Tip: Don't let the chicken sit at room temperature for more than 30 minutes.
6
Arrange on the pan
- Lift each thigh from the marinade, letting excess drip off but leaving a thick coating.
- Lay the thighs directly on the foil-lined baking sheet in a single layer with about 1 inch (2.5 cm) between them.
- Discard any marinade left in the bowl.
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Ready when: Thighs sit in one uncrowded layer, each with a thick coat of marinade.
Tip: Crowded chicken steams instead of browning. Use two pans if needed. Skip the wire rack: drips on bare foil at this heat can smoke.
7
Roast the chickenOven 450°F / 230°C
- Roast on the center rack at 450°F (230°C) for 15 to 18 minutes, flipping once at 8 minutes.
- After 15 minutes, push an instant-read thermometer into the thickest thigh.
- If it reads below 165°F (74°C), roast 1 to 3 minutes more and check again.
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Ready when: Edges are browned, juices run clear and the thickest thigh reads at least 165°F (74°C).
Tip: Open the oven quickly to flip so the heat stays high.
8
Optional broil for charOven 500°F / 260°C
- Only do this if every thigh already reads 165°F (74°C) or higher.
- For more char, move the rack so the chicken sits 5 to 6 inches (13 to 15 cm) below the element, switch the oven to broil on high and broil for 2 to 3 minutes, staying at the oven door.
- If your oven can't keep that distance, broil on the center rack for 1 to 2 minutes.
- Skip this step if the chicken is already well browned.
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Ready when: Edges have dark, slightly charred spots and the thickest thigh still reads at least 165°F (74°C).
Tip: Don't walk away. The yogurt coating goes from charred to burnt in under a minute.
9
Rest and warm pitas
- Turn off the oven.
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Meanwhile, warm each pita in a dry skillet over medium heat for about 30 seconds per side.
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Ready when: Pitas are soft, warm and pliable, with a few light toasted spots.
Tip: Wrap the warmed pitas in a clean towel to keep them soft.
10
Slice the chicken
- Slice the rested thighs against the grain into ¼-inch (6 mm) strips.
- Toss the strips with any juices left on the board so they stay moist and flavorful.
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Ready when: Strips are juicy, tender and evenly sized.
11
Assemble and serve
- Spread a spoonful of garlic yogurt sauce down the center of each warm pita.
- Top with a generous portion of chicken, then tomatoes, cucumbers, red onion and parsley.
- Drizzle with more sauce, fold the pita around the filling and serve immediately.
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Ready when: Pitas are filled, folded and the sauce is drizzled over the top.
Tip: Wrap the bottom half of each pita in parchment to keep drips contained.

Good to know

Tips

Leave a thick coating of marinade on the chicken when you transfer it to the pan. That coating is what chars and builds the shawarma flavor.
Check the temperature at 15 minutes. Thick thighs can be done earlier than you expect, and the garlic-yogurt coating burns if left in too long.
For a stovetop version, sear the thighs in a heavy skillet over medium-high heat for 5 to 6 minutes per side until they reach at least 165°F (74°C). Work in batches.
Add pickled turnips, pickles or a drizzle of tahini to the sandwiches for extra tang.

Make ahead

Marinate the chicken up to 24 hours ahead. The garlic yogurt sauce and sliced vegetables can be prepared up to 1 day ahead and kept covered in the fridge. Roast the chicken just before serving for the best texture.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooked chicken, sauce and vegetables separately in airtight containers for up to 4 days. Freezer: freeze cooked, sliced chicken for up to 3 months and thaw overnight in the fridge. To reheat, spread chicken on a sheet pan and warm at 400°F (200°C) for 8 to 10 minutes, or sear in a hot skillet for 3 to 4 minutes, until steaming hot (165°F / 74°C). The sauce does not freeze well.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Pound to an even thickness of ¾ inch (2 cm) and roast to 165°F (74°C) only, about 12 to 15 minutes, as breast dries out faster. Skip the broil.
plain whole-milk yogurt → unsweetened dairy-free yogurt such as coconut or soy. Use the same amount in both marinade and sauce. Browning will be slightly lighter.
large pita breads (8-inch / 20 cm) → flatbread, lavash or cooked rice. Serve the chicken over rice as a bowl for a gluten-free meal.
ground allspice → extra ¼ tsp cinnamon plus a pinch of ground cloves. Gives a similar warm, sweet spice note.