Shawarma & GyrosMoroccanEasy

Moroccan Chermoula Chicken Shawarma

Name: Moroccan Chermoula Chicken Shawarma
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 cup (40 g) fresh cilantro, tender leaves and stems, tightly packed, roughly chopped; ½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, packed, roughly chopped; 5 cloves (15 g) garlic, peeled; ¼ lemon (25 g) preserved lemon, rinsed, pulp discarded, rind roughly chopped; 2 tsp (4 g) ground cumin; 1 tbsp (7 g) sweet paprika; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; ¼ tsp (½ g) cayenne pepper; 3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon; ⅓ cup (80 ml) extra-virgin olive oil; 1½ tsp (5 g) kosher salt (Diamond Crystal); 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry; 1 cup (240 g) plain whole-milk Greek yogurt; 1 small clove (3 g) garlic, finely grated; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (6 g) fresh mint leaves, finely chopped; ¼ tsp (1 g) kosher salt (Diamond Crystal); ½ medium (75 g) red onion, halved and very thinly sliced; 1 tsp (2 g) ground sumac; 2 medium (300 g) ripe tomatoes, cored and thinly sliced; 1 medium (200 g) cucumber, thinly sliced into half-moons; 6 rounds (420 g) pita or flatbread, about 7-inch (18 cm) rounds; 2 tbsp (30 g) harissa paste (optional)

From the MyKitchenBank Kitchen

Juicy grilled chicken thighs marinated in a bright chermoula of cilantro, parsley, cumin, paprika and preserved lemon, then sliced and piled into warm flatbread with garlicky mint yogurt, tomato, cucumber and sumac onions.

Prep: 35 min
Cook: 25 min
Wait: 4 hr 10 min
Total: 5 hr 10 min
Makes: 6 stuffed flatbreads

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Ingredients

6 servings

For the chermoula chicken
1 cup (40 g) fresh cilantro, tender leaves and stems, tightly packed, roughly chopped
½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, packed, roughly chopped
5 cloves (15 g) garlic, peeled
¼ lemon (25 g) preserved lemon, rinsed, pulp discarded, rind roughly chopped
2 tsp (4 g) ground cumin
1 tbsp (7 g) sweet paprika
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
¼ tsp (0.5 g) cayenne pepper
3 tbsp (45 ml) fresh lemon juice, from about 1 large lemon
⅓ cup (80 ml) extra-virgin olive oil
1½ tsp (5 g) kosher salt (Diamond Crystal)
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, patted dry
For the mint yogurt sauce
1 cup (240 g) plain whole-milk Greek yogurt
1 small clove (3 g) garlic, finely grated
1 tbsp (15 ml) fresh lemon juice
2 tbsp (6 g) fresh mint leaves, finely chopped
¼ tsp (1 g) kosher salt (Diamond Crystal)
To serve
½ medium (75 g) red onion, halved and very thinly sliced
1 tsp (2 g) ground sumac
2 medium (300 g) ripe tomatoes, cored and thinly sliced
1 medium (200 g) cucumber, thinly sliced into half-moons
6 rounds (420 g) pita or flatbread, about 7-inch (18 cm) rounds
2 tbsp (30 g) harissa paste (optional)

Equipment (7)

Gas or charcoal grill (or a large cast-iron grill pan)
Food processor or blender (or sharp knife and a mortar)
Large zip-top bag or 9×13-inch (23×33 cm) baking dish
Instant-read thermometer
Tongs
Cutting board and sharp chef's knife
Small and medium mixing bowls

Steps

Before you start

Plan ahead: the chicken needs at least 4 hours in the marinade (up to 12 hours in the fridge) for the best flavor.
Rinse the preserved lemon under cold water and discard the pulp; only the rind is used. It is salty, so don't add extra salt to the chermoula.
Use an instant-read thermometer. Thighs are forgiving, but the thermometer tells you exactly when they are done.
Clean and oil the grill grates well so the marinated chicken doesn't stick.

1
Blend the chermoula
- In a food processor, combine the cilantro, parsley, 5 garlic cloves, preserved lemon rind, cumin, paprika, coriander, turmeric, cayenne, 3 tbsp (45 ml) lemon juice, olive oil and 1½ tsp salt.
- Pulse 10 to 15 times, scraping down the sides once, until it forms a coarse, spoonable green paste with small flecks of herb still visible.
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Ready when: Coarse, vivid green-orange paste, not a smooth purée
Tip: Don't over-process; a fully smooth purée turns dull and bitter.
2
Marinate the chicken
- Place the chicken thighs in a large zip-top bag or baking dish.
- Add about three-quarters of the chermoula and turn and massage the chicken until every piece is fully coated.
- Cover the remaining chermoula and refrigerate it.
- Seal or cover the chicken and refrigerate for at least 4 hours or up to 12 hours.
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Ready when: Chicken is evenly coated with no bare patches
Tip: Marinating longer than 12 hours can make the texture mushy because of the lemon juice.
3
Make the yogurt sauce
- In a small bowl, stir together the Greek yogurt, grated garlic clove, 1 tbsp lemon juice, chopped mint and ¼ tsp salt.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Smooth, thick, pale sauce flecked with green mint
4
Prep the toppings
- Toss the sliced red onion with the sumac in a small bowl and rub it in with your fingers for 20 seconds until the onion looks pink and slightly softened.
- Slice the tomatoes and cucumber and arrange them on a platter with the onion.
- Set out the harissa, if using.
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Ready when: Onion is bright pink and slightly limp
5
Preheat the grillOven 450°F / 230°C
- About 15 minutes before cooking, take the chicken out of the fridge.
- Heat a gas grill on high with the lid closed for 10 minutes (or light charcoal until coals are covered in white ash).
- Scrape the grates clean with a grill brush, then lower gas to medium-high, about 450°F (230°C).
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Ready when: Grill thermometer reads about 450°F (230°C) and grates are clean
Tip: Wipe the grates with an oiled paper towel held in tongs to prevent sticking.
6
Grill the chickenOven 175°F / 80°C
- Lift the thighs from the marinade and scrape off the thick clumps of paste, leaving a thin coating (discard the used marinade).
- Lay the thighs on the grill and cook with the lid closed for 5 to 6 minutes.
- Flip once and cook another 5 to 6 minutes, until deeply browned with charred edges and the thickest part reads 175°F (80°C).
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Ready when: Deep brown with charred edges; thickest part reads 175°F (80°C) and juices run clear
Tip: If flare-ups happen, move the chicken to a cooler part of the grill until flames die down. Don't brush on any marinade that touched raw chicken.
7
Rest the chicken
- Transfer the chicken to a cutting board and let it rest, uncovered, for 10 minutes so the juices redistribute.
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Ready when: Juices no longer pool when pressed
Tip: Use this time to warm the flatbread.
8
Warm the flatbread
- Lay the flatbreads on the grill over medium-high heat for 30 to 45 seconds per side, until warm, pliable and lightly marked with grill lines.
- Stack them in a clean towel to keep warm.
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Ready when: Soft, puffed in spots, with light char marks
Tip: Watch closely; thin bread scorches in seconds.
9
Slice the chicken
- Slice the rested thighs against the grain into ¼-inch (6 mm) strips.
- Toss with 2 to 3 tablespoons of the reserved fresh chermoula (the portion that never touched raw chicken) so the meat is glossy and fragrant.
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Ready when: Strips are coated in bright green herb paste
Tip: Cutting against the grain keeps the strips tender.
10
Assemble and serve
- Spread about 2 tablespoons yogurt sauce on each warm flatbread.
- Top with a portion of chicken, tomatoes, cucumber and sumac onions, plus harissa if you like heat.
- Fold or roll tightly and serve at once with extra yogurt sauce.
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Tip: Wrap the bottom half in parchment paper for easy, mess-free eating.

Good to know

Tips

Thighs of uneven thickness cook unevenly; pound the thickest parts lightly so they are about 1 inch (2.5 cm) thick all over.
Scraping off excess marinade before grilling prevents the herbs and garlic from burning and turning bitter.
No grill? Cook in a very hot cast-iron grill pan or under a broiler, 5 to 6 minutes per side, with the vent fan on.
Keep the reserved chermoula separate from raw chicken so it is safe to use as a finishing sauce.

Make ahead

"Make the chermoula up to 3 days ahead and refrigerate it covered with a thin film of olive oil. The chicken can marinate up to 12 hours. The yogurt sauce keeps 2 days; add the mint within a few hours of serving for the freshest color."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store cooked chicken in an airtight container up to 4 days; keep yogurt sauce and vegetables separate. Freezer: freeze cooked, sliced chicken up to 3 months; thaw overnight in the fridge. Reheat chicken in a skillet over medium heat for 3 to 4 minutes with a splash of water or oil until steaming hot (165°F/74°C), and rewarm the bread on a dry skillet."

Substitutions

preserved lemon → Finely grated zest of 1 lemon plus an extra ¼ tsp salt. Less complex and fermented in flavor, but still bright and citrusy.
boneless, skinless chicken thighs → Boneless, skinless chicken breasts, pounded to an even 1-inch (2.5 cm) thickness. Grill to 165°F (74°C) and not beyond, as breasts dry out more easily.
plain whole-milk Greek yogurt → Plain dairy-free yogurt or tahini sauce. Thin tahini with lemon juice and water for a dairy-free option.
pita or flatbread, about 7-inch (18 cm) rounds → Warm naan, lavash or large lettuce leaves. Lettuce leaves make a lighter, gluten-free option.

chermoula chicken flatbread grilling marinated moroccan shawarma weeknight-friendly

Steps

Blend the chermoula

Marinate the chicken

Make the yogurt sauce

Prep the toppings

Preheat the grillOven 450°F / 230°C

Grill the chickenOven 175°F / 80°C

Rest the chicken

Warm the flatbread

Slice the chicken

Assemble and serve

Good to know

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