Print Recipe

Chicken Shawarma

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main
Servings: 6 servings
Author: Based on a recipe from Richard Blais

Ingredients

For the chicken marinade

  • 1/4 cup extra virgin olive oil
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon allspice
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper
  • 6 boneless skinless chicken thighs

For the yogurt sauce

  • 1 cup Greek yogurt
  • Juice of 2 limes
  • 1 clove garlic minced

For the pitas

  • 6 pitas halved
  • 1/4 cup chopped mint
  • 1/4 cup chopped cilantro

Instructions

For the chicken marinade

  • In a bowl, whisk together the oil, cumin, paprika, allspice, turmeric, garlic powder and cinnamon. Season with salt and pepper to taste.
  • Add the chicken thighs, turning to coat. Set aside.
  • Fire up grill for direct and indirect cooking.
  • Shake off any excess marinade from the chicken and place the thighs onto the grill over direct heat. Note that the marinade contains oil which might cause flare-ups. If you do encounter a flare-up simply move the chicken to indirect heat until it stops.
  • Cook chicken until lightly charred and the internal temperature reaches 175 F.
  • Transfer chicken to platter. Cover and let rest 5 minutes.

For the yogurt sauce

  • Whisk together the yogurt, lime and garlic. Season with salt and pepper to taste.

For the pitas

  • Slice chicken into strips and divide between the pitas.
  • Add chopped mint and cilantro and the yogurt sauce.