Preserved Lemon Chicken Shawarma

Name: Preserved Lemon Chicken Shawarma
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2¼ lb (1020 g) boneless, skin-on chicken thighs, patted dry; 3 tablespoons (30 g) preserved lemon rind, rinsed, finely minced; 4 tablespoons (60 ml) extra-virgin olive oil; 1½ teaspoons (7½ g) ground cumin; ½ teaspoon (2½ g) ground coriander; ½ teaspoon (1½ g) sweet paprika; ¼ teaspoon (½ g) cayenne pepper (optional); 4 cloves (20 g) garlic cloves, minced; ½ cup (15 g) fresh cilantro, finely chopped; ¾ teaspoon (4½ g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ whole (85 g) medium yellow onion, thinly sliced; ½ cup (120 ml) low-sodium chicken broth; ¾ cup (185 ml) plain Greek yogurt; 1 tablespoon (15 ml) fresh lemon juice; 8 pieces (360 g) pita bread, warmed; 1 medium (150 g) ripe tomato, diced; ½ whole (175 g) cucumber, diced; ¼ whole (40 g) red onion, thinly sliced

From the MyKitchenBank Kitchen

Tender, slow-roasted chicken thighs marinated in preserved lemon, warm spices, and cilantro, served in soft pita with yogurt sauce and fresh vegetables. The preserved lemon brings a complex, mellow tang that transforms the meat into something fragrant and deeply savory—more sophisticated than typical shawarma, with roots in Moroccan cooking traditions.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 1 hr
Total: 2 hr 35 min
Makes: 4 servings (8–10 wraps, with about 1½ lb cooked chicken)

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Ingredients

4 servings

2¼ lb (1020 g) boneless, skin-on chicken thighs, patted dry
3 tablespoons (30 g) preserved lemon rind, rinsed, finely minced
4 tablespoons (60 ml) extra-virgin olive oil
1½ teaspoons (7.5 g) ground cumin
½ teaspoon (2.5 g) ground coriander
½ teaspoon (1.5 g) sweet paprika
¼ teaspoon (0.5 g) cayenne pepper (optional)
4 cloves (20 g) garlic cloves, minced
½ cup (15 g) fresh cilantro, finely chopped
¾ teaspoon (4.5 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
½ whole (85 g) medium yellow onion, thinly sliced
½ cup (120 ml) low-sodium chicken broth
¾ cup (185 ml) plain Greek yogurt
1 tablespoon (15 ml) fresh lemon juice
8 pieces (360 g) pita bread, warmed
1 medium (150 g) ripe tomato, diced
½ whole (175 g) cucumber, diced
¼ whole (40 g) red onion, thinly sliced

Equipment (5)

Large bowl for marinating
9×13-inch (23×33 cm) baking dish or similar roasting pan
Instant-read thermometer
Sharp knife for slicing chicken
Small bowl for yogurt sauce

Steps

Before you start

Preheat oven to 325°F (163°C)
Make sure preserved lemons are rinsed and the flesh is separated from the rind (use only the rind)
Have pita bread at room temperature or warmed just before serving

1
Make the spice paste
- In a large mixing bowl, combine the minced preserved lemon rind, olive oil, ground cumin, coriander, paprika, cayenne (if using), minced garlic, fresh cilantro, salt, and black pepper.
- Stir until you have a fragrant, paste-like mixture.
- This is your marinade.
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Tip: Don't skip mincing the preserved lemon rind finely—larger pieces won't distribute the flavor evenly through the meat.
2
Marinate the chicken
- Add the patted-dry chicken thighs to the marinade and turn them several times to coat all sides evenly.
- Let them sit at room temperature for at least 1 hour, or cover and refrigerate for up to 8 hours.
- If marinating longer than 1 hour, remove from the fridge 20 minutes before cooking.
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Tip: Longer marinating (4–8 hours) deepens the preserved lemon flavor; even 1 hour makes a noticeable difference.
3
Preheat the ovenOven 325°F / 165°C
- Preheat your oven to 325°F (163°C).
4
Arrange chicken in baking dish
- Spread the thinly sliced onion over the bottom of a 9×13-inch (23×33 cm) baking dish.
- Arrange the marinated chicken thighs skin-side up on top of the onions, spacing them about ½ inch apart.
- Drizzle any remaining marinade over and around the chicken.
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Tip: Skin-side up ensures the skin crisps and turns golden as the chicken roasts.
5
Add broth and roastOven 325°F / 165°C
- Pour the chicken broth around (not over) the chicken into the bottom of the baking dish.
- Cover the dish with foil and place it in the preheated 325°F (163°C) oven.
- Roast for 50 minutes covered.
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Tip: Keep the foil on during the first half of cooking to ensure the chicken stays moist without browning the skin too early.
6
Uncover and finish roastingOven 325°F / 165°C
- Remove the foil and return the dish to the oven for another 20–25 minutes, until the chicken skin is golden brown and crispy and the internal temperature at the thickest part of a thigh reaches 165°F (74°C).
- The juices should run clear when pierced.
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Ready when: Skin is golden and crispy, internal temperature 165°F (74°C)
Tip: If the skin isn't browning enough after uncovering, increase the oven temperature to 375°F (190°C) for the last 8–10 minutes.
7
Rest the chicken
- Remove the baking dish from the oven and let the chicken rest for 10 minutes.
- This allows the juices to redistribute and keeps the meat tender when you slice it.
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Tip: Don't skip this step—resting makes a real difference in texture.
8
Make the yogurt sauce
- While the chicken rests, whisk together the Greek yogurt, fresh lemon juice, and a small pinch of salt in a small bowl.
- Stir until smooth.
- This cooling sauce balances the warm spices.
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Tip: Make this just before serving so the yogurt stays cold and creamy.
9
Slice the chicken
- Using a sharp knife, slice the rested chicken thighs into ½-inch (1.25 cm) wide strips, removing the bones if they're still attached and discarding any excess fat if desired.
- Arrange the sliced chicken on a warm serving platter and spoon some of the roasting juices (along with the onions) over the top.
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Tip: Thinner slices make better wraps; don't worry if some pieces are different sizes.
10
Warm the pitaOven 325°F / 165°C
- Wrap the pita bread in a clean kitchen towel and warm it in the oven at 325°F (163°C) for 3–4 minutes, or warm them briefly in a dry skillet over medium heat, turning once, until soft and pliable.
- Do not skip this—warm pita holds the filling better and tastes much better.
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Ready when: Pita is soft and pliable
Tip: Overheating pita makes it dry and brittle; 3–4 minutes is plenty.
11
Assemble and serve
- Lay out a warm pita bread.
- Spread a spoonful of yogurt sauce down the middle, then layer in a generous handful of the sliced preserved-lemon chicken, some of the roasted onions, diced tomato, diced cucumber, and red onion slices.
- Roll up and serve immediately, with extra yogurt sauce on the side.
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Tip: Don't overstuff—the wraps should be rollable and easy to eat. Serve extra sliced vegetables and sauce on the side.

Good to know

Tips

Preserved lemons are essential to this recipe's character—they're not the same as fresh lemon. Look for them in the international aisle or at Middle Eastern and North African markets, or make your own by packing halved lemons with salt in a jar for 3–4 weeks.
If you can't find boneless chicken thighs, use bone-in thighs and simply remove the bones after roasting; they'll take the same time but provide more flavor to the pan juices.
Don't skip warming the pita—it makes the difference between a flabby wrap and one that's soft, flexible, and delicious.
For serving a crowd, set out the chicken and all the component pieces (yogurt sauce, vegetables, warm pita) separately and let guests assemble their own wraps.

Make ahead

Marinate the chicken for up to 8 hours in the refrigerator. Once roasted and cooled, sliced chicken will keep refrigerated for up to 3 days and can be gently reheated in a 300°F (150°C) oven for 10 minutes. The yogurt sauce can be made 1 day ahead and stored, covered, in the refrigerator.

Storage & reheating

Store leftover sliced chicken, separated from the pita and fresh vegetables, in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for about 10 minutes until warm through. Pita can be stored in an airtight bag at room temperature for 2 days, then warmed as needed. Yogurt sauce keeps refrigerated for up to 2 days. Do not freeze the yogurt sauce (it will separate), but you can freeze the cooked chicken for up to 3 months; thaw overnight in the refrigerator and reheat gently.

Substitutions

preserved lemon rind → finely grated zest of 2 fresh lemons mixed with 1 teaspoon of salt. Fresh lemon zest won't provide the same mellow, complex flavor as preserved lemons, but it adds bright acidity. Use the mixture as a 1:1 volume substitute.
plain Greek yogurt → sour cream or labneh. Greek yogurt can be replaced with an equal amount of sour cream (tangier, thinner) or labneh (thicker, more Middle Eastern). Both pair beautifully with the preserved lemon.
fresh cilantro → fresh mint or flat-leaf parsley. Cilantro brings a distinctive note, but fresh mint offers a cooling quality and parsley is more neutral. Either works—use the same amount.
pita bread → flatbread, naan, or large lettuce leaves. Any soft, pliable flatbread works, or for a lighter option, use large butter lettuce or romaine leaves as a wrap.