Thai Basil Chicken Shawarma with Tamarind Glaze

Name: Thai Basil Chicken Shawarma with Tamarind Glaze
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 lbs (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) chunks, patted dry; 3 tbsp (45 ml) fish sauce; 6 clove (30 g) garlic cloves, minced, minced; ¾ cup (25 g) fresh Thai basil leaves, roughly chopped, roughly chopped; 3 tbsp (45 ml) fresh lime juice; 1 tsp (2½ g) ground coriander; 1 tsp (2½ g) ground cumin; ½ tsp (1 g) black pepper; 1¼ tsp (7 g) kosher salt; 3 tbsp (45 g) tamarind paste; 2 tbsp (30 ml) fresh lime juice; 2 tbsp (25 g) palm sugar or light brown sugar; 1 tbsp (15 ml) soy sauce; 1 clove (5 g) garlic clove, minced, minced; 2 tbsp (30 ml) neutral oil (vegetable or canola); 4 piece pita bread (6-inch / 15 cm); 1 whole (300 g) English cucumber, thinly sliced, thinly sliced; ½ whole (75 g) red onion, very thinly sliced, very thinly sliced; ½ cup (15 g) fresh cilantro leaves; 1 whole lime, cut into wedges, cut into wedges (optional)

From the MyKitchenBank Kitchen

Tender marinated chicken thighs spiced with Thai basil, garlic, and fish sauce, grilled until charred and glazed with a bright tamarind-lime sauce. Served in warm pita with crisp cucumber, red onion, and cilantro—a Southeast Asian spin on the Middle Eastern classic.

Prep: 25 min
Cook: 18 min
Wait: 2 hr
Total: 2 hr 43 min
Makes: 4 shawarmas (8–10 ounces each)

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Ingredients

4 servings

For the chicken
2 lbs (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) chunks, patted dry
3 tbsp (45 ml) fish sauce
6 clove (30 g) garlic cloves, minced, minced
¾ cup (25 g) fresh Thai basil leaves, roughly chopped, roughly chopped
3 tbsp (45 ml) fresh lime juice
1 tsp (2.5 g) ground coriander
1 tsp (2.5 g) ground cumin
½ tsp (1 g) black pepper
1¼ tsp (7 g) kosher salt
For the glaze
3 tbsp (45 g) tamarind paste
2 tbsp (30 ml) fresh lime juice
2 tbsp (25 g) palm sugar or light brown sugar
1 tbsp (15 ml) soy sauce
1 clove (5 g) garlic clove, minced, minced
For the chicken
2 tbsp (30 ml) neutral oil (vegetable or canola)
For serving
4 piece pita bread (6-inch / 15 cm)
1 whole (300 g) English cucumber, thinly sliced, thinly sliced
½ whole (75 g) red onion, very thinly sliced, very thinly sliced
½ cup (15 g) fresh cilantro leaves
1 whole lime, cut into wedges, cut into wedges (optional)

Equipment (9)

Large bowl
Whisk
Grill or grill pan
Tongs
Instant-read thermometer
Small saucepan
Cutting board
4 to 6-inch (10–15 cm) skewers (optional, for threading chicken)
Pita bread warmer or foil

Steps

Before you start

Remove chicken from refrigerator 30 minutes before grilling so it cooks evenly
Preheat grill to medium-high (about 400°F / 200°C) for 10 minutes
Have all toppings prepped and in bowls ready to assemble

1
Combine marinade
- In a large bowl, whisk together fish sauce, minced garlic, chopped Thai basil, lime juice, ground coriander, ground cumin, black pepper, kosher salt, and neutral oil until well combined.
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Ready when: marinade is smooth and fragrant
Tip: Fish sauce has a strong smell but mellows beautifully as it marinates—don't skip it
2
Marinate chicken
- Add the patted-dry chicken chunks to the marinade.
- Toss until every piece is thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for 2 hours (or up to 8 hours for deeper flavor).
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Ready when: chicken is well coated and fragrant after 2 hours
Tip: Marinate as long as possible—thighs are forgiving and absorb flavor beautifully
3
Make tamarind glaze
- While chicken marinates, heat a small saucepan over medium-low heat.
- Add tamarind paste, palm sugar, soy sauce, minced garlic, and 2 tablespoons (30 ml) of water.
- Stir occasionally for about 6 minutes until the sugar dissolves and the mixture thickens slightly.
- Stir in fresh lime juice.
- Remove from heat and set aside to cool.
- The glaze should coat the back of a spoon but still drizzle easily.
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Ready when: sugar is dissolved, mixture coats a spoon and smells tangy-sweet
Tip: Stir occasionally so the bottom doesn't scorch; if glaze gets too thick, thin it with a splash of water
4
Preheat grillOven 400°F / 205°C
- Heat your grill to medium-high (about 400°F / 200°C).
- Oil the grates well with a folded paper towel dipped in oil, using tongs.
- The grill should be hot enough that a drop of water sizzles immediately.
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Ready when: grates are smoking lightly and water droplets sizzle and evaporate
Tip: Clean, well-oiled grates prevent sticking and create better char
5
Remove chicken from fridge
- About 30 minutes before grilling, remove the marinated chicken from the refrigerator so it comes closer to room temperature, ensuring even cooking.
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Tip: Room-temperature chicken cooks more evenly and won't have cold centers
6
Grill chicken in batchesOven 165°F / 75°C
- Working in two batches to avoid crowding, place chicken pieces on the hot grill, spacing them ½ inch (1 cm) apart.
- Grill for 4–5 minutes on the first side without moving them—you want deep caramelization and char marks.
- Flip and grill for another 3–4 minutes until the second side is charred and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer in the thickest piece.
- Transfer cooked chicken to a plate and keep warm while you grill the second batch.
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Ready when: Dark caramel char on both sides; internal temp 165°F (74°C); meat is opaque and tender
Tip: Don't move the chicken too early—let it sit for 1 minute per side to develop char before peeking
7
Glaze chicken
- Transfer all the grilled chicken to a large bowl.
- Drizzle the tamarind glaze over the warm chicken and toss gently to coat.
- Let it rest for 2–3 minutes so the glaze soaks in.
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Ready when: Chicken is glossy and evenly coated; glaze clings to the meat
Tip: Warm chicken absorbs the glaze better than cooled chicken—work quickly
8
Warm pita and prep toppings
- While chicken rests, warm the pita bread over the grill (30 seconds per side), in a dry skillet (1 minute), or wrapped in foil in a warm oven.
- Have your cucumber slices, red onion, cilantro, and lime wedges ready in separate bowls.
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Ready when: Pita is warm and pliable, not crispy
Tip: Warm pita stays flexible and won't tear when you roll the shawarma
9
Assemble shawarmas
- Lay a warm pita on a flat surface or cutting board.
- Divide the glazed chicken evenly among the four pitas (about 6–8 ounces per wrap).
- Top each with a small handful of cucumber slices, a scatter of red onion, and a pinch of fresh cilantro.
- Fold or roll the pita around the filling, tuck in the sides, and serve immediately with lime wedges on the side.
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Ready when: Shawarma is tightly wrapped and all ingredients are visible
Tip: Don't overstuff—a light hand keeps the pita from bursting. Squeeze lime over just before eating

Good to know

Tips

Chicken thighs are forgiving on the grill—they stay moist even if slightly overcooked because of their fat content, unlike chicken breast
Don't be afraid of fish sauce; it's a complex, savory backbone that doesn't make the dish taste fishy once balanced with lime and basil
If you don't have a grill, bake the marinated chicken in a 425°F (220°C) oven for 14–16 minutes, then quickly char the pieces in a hot cast-iron skillet for 2–3 minutes per side before glazing
For vegetarian shawarma, substitute the chicken with extra-firm tofu or king oyster mushrooms (marinate and grill the same way)

Make ahead

Marinate the chicken up to 8 hours ahead. Make the tamarind glaze up to 2 days in advance and store in an airtight container in the refrigerator; warm gently before serving.

Storage & reheating

Leftover glazed chicken keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water, or in a 325°F (160°C) oven for 8–10 minutes. Pita, cucumber, and raw toppings are best served fresh. Leftover chicken can also be shredded and stirred into rice or added to salads.

Substitutions

fresh Thai basil leaves, roughly chopped → fresh basil or mint, roughly chopped. Thai basil has a peppery-anise note; regular basil is milder and mint adds coolness, but both work well with the tamarind
tamarind paste → 2 tablespoons lime juice plus 1 tablespoon soy sauce, or 1 tablespoon ketchup plus 1 tablespoon lime juice. Tamarind's sourness is distinctive, but lime-soy or lime-ketchup approximates the tangy-savory profile
palm sugar or light brown sugar → light brown sugar or honey, using the same weight. Palm sugar has a subtle caramel flavor, but brown sugar and honey both balance the glaze well
fish sauce → soy sauce (use 2 tablespoons instead of 3) plus 1 teaspoon Worcestershire sauce. Fish sauce is essential to Thai flavor, but this blend mimics its savory umami depth for those who avoid it