Egyptian Spiced Chicken Shawarma

Name: Egyptian Spiced Chicken Shawarma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 2 lbs (900 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces; 6 cloves (30 g) garlic, minced; 2 tsp (5 g) ground cumin; 1½ tsp (4 g) ground cinnamon; ½ tsp (1 g) ground cloves; 1 tsp (2½ g) paprika; 3 tbsp (45 ml) fresh lemon juice; 3 tbsp (45 ml) olive oil; 1 tsp (6 g) kosher salt; ½ tsp (1½ g) black pepper; ½ cup (120 ml) tahini; 2 tbsp (30 ml) fresh lemon juice; 3 tbsp (45 ml) water; ¼ tsp (1½ g) kosher salt; 4 whole pita bread, 6-inch (15 cm); 2 whole (300 g) ripe tomato, diced; ¾ cup (150 g) pickled turnips

From the MyKitchenBank Kitchen

Tender, deeply spiced chicken thighs seasoned with warm Egyptian spices—cinnamon, cloves, and cumin—then pan-fried until caramelized. Served in warm pita with tahini sauce, pickled turnips, and fresh tomatoes for an authentic street-food experience at home.

Prep: 20 min
Cook: 25 min
Wait: 2 hr
Total: 2 hr 45 min
Makes: 4 shawarma sandwiches

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Steps

Before you start

Marinate the chicken at least 2 hours (or overnight) for deeper spice penetration
Pat chicken dry before cooking for better browning
Warm pita bread just before serving

1
Prepare the spice marinade
- In a large bowl, combine the minced garlic, cumin, cinnamon, cloves, paprika, lemon juice, olive oil, salt, and black pepper.
- Whisk until well blended and smooth.
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Ready when: marinade is fully combined and fragrant
Tip: Toast the whole spices (if using) in a dry pan first for deeper flavor, then grind them fresh
2
Marinate the chicken
- Add the chicken thigh pieces to the marinade bowl and toss well until every piece is coated.
- Transfer to a 9×13-inch (23×33 cm) baking dish or zip-top bag.
- Cover the dish or seal the bag and refrigerate for at least 2 hours, preferably overnight.
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Ready when: chicken is well coated and has rested
Tip: Longer marinating (8–12 hours) develops richer, more complex spice flavor
3
Remove chicken from fridge
- Take the chicken out of the refrigerator 15 minutes before cooking.
- Pat the pieces dry with paper towels—this is crucial for achieving a caramelized, golden crust.
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Ready when: chicken is patted dry and glistens
Tip: Moisture on the surface will steam the chicken instead of browning it; dry it thoroughly
4
Heat the pan and cook chicken
- Heat a large 12-inch (30 cm) skillet over medium-high heat for 1 minute.
- Working in two batches so the chicken isn't crowded, place the pieces in the hot dry pan (reserve the marinade).
- Let them sit undisturbed for 3 minutes until they develop a golden-brown crust on the bottom.
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Ready when: chicken bottom is deep golden brown
Tip: Don't crowd the pan—use two batches so steam doesn't prevent browning
5
Stir and continue cooking first batchOven 165°F / 75°C
- Stir the chicken pieces and continue cooking for 4–5 minutes more, stirring occasionally, until all sides are caramelized and cooked through (internal temperature 165°F / 74°C).
- Transfer the cooked chicken to a clean plate.
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Ready when: chicken is opaque throughout and reaches 165°F (74°C) internally
Tip: Use an instant-read thermometer to ensure the thickest piece reaches a safe temperature
6
Cook the second batchOven 165°F / 75°C
- Add the second batch of chicken pieces to the same pan (no need to add oil; there's enough residue).
- Let sit for 3 minutes, then stir and cook for 4–5 minutes more until caramelized and cooked through (165°F / 74°C internal temperature).
- Return the first batch to the pan.
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Ready when: second batch is opaque and reaches 165°F (74°C) internally
Tip: Combine both batches in the pan at the end to keep the first batch warm
7
Finish with reserved marinade
- Reduce heat to medium and pour any reserved marinade liquid into the pan with the combined chicken.
- Stir gently for 1 minute until the marinade becomes slightly thickened and coats the chicken pieces.
- This adds a final layer of spiced flavor.
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Ready when: marinade coats the chicken and smells intensely aromatic
Tip: If using a zip-top bag, save every bit of marinade for this step
8
Make the tahini sauce
- In a small bowl, whisk together the tahini, lemon juice, water, and salt until smooth and pourable.
- The sauce should be creamy and drizzle off a spoon—add more water if it's too thick.
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Ready when: sauce is smooth, creamy, and pale
Tip: Whisk constantly to prevent tahini from separating; a fork works if you don't have a whisk
9
Warm the pita and assembleOven 300°F / 150°C
- Warm the pita bread in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 2 minutes.
- Open each pita to form a pocket.
- Divide the spiced chicken evenly among the four pitas, then top each with diced tomato and pickled turnips.
- Drizzle generously with tahini sauce.
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Ready when: pita is warm and flexible
Tip: Warm pita just before serving so it stays soft and steamy—cold pita will crack when wrapped

Good to know

Tips

Toast your own whole cumin, cinnamon, and cloves if you have them—grinding fresh spices moments before use adds a layer of aroma that transforms the dish
The key to shawarma is the caramelized crust on the chicken. Don't skip drying the pieces after marinating, and don't overcrowd the pan
Pickled turnips are traditional and provide a bright, acidic counterpoint to the rich spices. Find them in Middle Eastern markets or make your own with white vinegar and salt
Serve with extra lemon wedges and hot sauce on the side for those who like more acid or heat

Make ahead

Marinate the chicken up to 12 hours ahead. The spice marinade develops deeper flavor over time. Cook the chicken and make the tahini sauce up to 4 hours before serving; reheat the chicken gently in a 300°F (150°C) oven for 5–7 minutes.

Storage & reheating

Leftover cooked chicken keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes or in a 300°F (150°C) oven for 5–7 minutes until warm. Tahini sauce keeps for up to 5 days refrigerated. Freeze cooked chicken (without sauce) for up to 2 months; thaw and reheat as above.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Use breast meat if preferred, but thighs stay juicier and more flavorful. Reduce cooking time to 10–12 minutes total per batch, and watch closely to avoid drying out.
tahini → Greek yogurt (plain, full-fat). Mix yogurt with lemon juice and minced garlic for a tangier sauce. Use equal amounts by volume.
ground cinnamon → ground allspice. Allspice delivers similar warmth and sweetness. Use the same amount (1.5 tsp).
pita bread → flatbread or naan. Any soft bread works; warm it the same way. For an open-faced version, serve on a plate with a fork.