Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) boneless, skinless chicken thighs
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (60 ml) olive oil
- 6 cloves garlic, grated or finely minced
- 2 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 1/2 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 tsp freshly ground black pepper
- Garlic sauce: 3/4 cup (180 g) plain Greek yogurt, 3 tbsp (45 ml) mayonnaise, 2 cloves garlic, 1 tbsp (15 ml) lemon juice, 1/2 tsp salt
- Quick pickles: 1/2 cup (120 ml) white vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar, 1 1/2 tsp kosher salt, sliced red onion + cucumber + radish
- To serve: 6 pita breads, chopped parsley, sliced tomatoes, shredded lettuce (optional)
Do This
- 1. Make quick pickles: boil vinegar + water + sugar + salt; pour over sliced veggies; chill 30+ minutes.
- 2. Mix marinade (lemon, olive oil, garlic, spices, salt) and coat chicken; marinate 2 hours (or up to 12 hours).
- 3. Stir together garlic sauce; refrigerate until serving.
- 4. Light charcoal grill for two-zone cooking; heat to 450–500°F (232–260°C).
- 5. Grill thighs 5–7 minutes per side, until charred and 175°F (79°C) internal temp; rest 5–10 minutes.
- 6. Slice chicken thin; warm pitas briefly over the grill.
- 7. Build pitas with garlic sauce, chicken, pickles, and herbs; serve immediately.
Why You’ll Love This Recipe
- Big shawarma flavor at home: lemon, garlic, cumin, and warm spices taste restaurant-level without special equipment.
- Charcoal makes it: grilling over coals adds that smoky, slightly crisp edge shawarma is known for.
- Make-ahead friendly: marinate the chicken and prep the sauce/pickles earlier for fast assembly.
- Choose-your-own adventure: serve in pita, over rice, or on a salad with the same components.
Grocery List
- Produce: lemons, garlic, red onion, cucumber, radishes (optional but great), tomatoes, parsley, lettuce (optional)
- Dairy: plain Greek yogurt
- Pantry: olive oil, kosher salt, black pepper, ground cumin, smoked paprika, ground coriander, ground turmeric, ground cinnamon, ground allspice, white vinegar, granulated sugar, mayonnaise, pita bread
Full Ingredients
Chicken Shawarma Thighs
- 2 lb (907 g) boneless, skinless chicken thighs (trim excess fat if needed)
- 1/4 cup (60 ml) fresh lemon juice (about 2 large lemons)
- 1/4 cup (60 ml) extra-virgin olive oil
- 6 garlic cloves, finely grated or very finely minced
- 2 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 1/2 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 tsp freshly ground black pepper
Tangy Garlic Sauce (Easy Yogurt Garlic Sauce)
- 3/4 cup (180 g) plain Greek yogurt (2% or whole milk recommended)
- 3 tbsp (45 ml) mayonnaise
- 2 garlic cloves, finely grated
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp kosher salt
- 2 tbsp (30 ml) cold water, as needed to thin to a drizzle-able consistency
Quick Pickled Veggies
- 1/2 medium red onion, thinly sliced
- 1/2 English cucumber, halved lengthwise and thinly sliced
- 4 radishes, thinly sliced (optional)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp kosher salt
For Serving
- 6 pita breads
- 1 cup (30 g) chopped fresh parsley
- 2 medium tomatoes, thinly sliced or chopped
- 2 cups (70 g) shredded lettuce (optional)
- Extra lemon wedges (optional)
Step-by-Step Instructions
Step 1: Make the quick pickled veggies
Add the sliced red onion, cucumber, and radishes (if using) to a heatproof bowl or a 1-quart (1 L) jar.
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium heat and stir until the sugar and salt dissolve completely, about 1 minute.
Pour the hot brine over the vegetables. Press the veggies down so they’re mostly submerged. Let cool to room temperature (about 20 minutes), then refrigerate for at least 30 minutes while you prep everything else.
Step 2: Mix the shawarma marinade
In a large bowl, whisk together the lemon juice, olive oil, grated garlic, kosher salt, cumin, smoked paprika, coriander, turmeric, cinnamon, allspice, and black pepper.
Tip: Grating the garlic helps it blend into the marinade and cling to the chicken, so you get more flavor in every bite.
Step 3: Marinate the chicken thighs
Add the chicken thighs to the bowl and toss until evenly coated. Cover and refrigerate for at least 2 hours and up to 12 hours. (If you’re short on time, 30 minutes at room temperature works, but 2 hours is the sweet spot.)
Food-safety note: If marinating longer than 30 minutes, keep the chicken refrigerated.
Step 4: Make the tangy garlic sauce
In a small bowl, stir together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and salt. Add cold water 1 tablespoon (15 ml) at a time until it’s creamy and easy to spread or drizzle.
Cover and refrigerate until serving. The flavor improves after 15–30 minutes as the garlic mellows.
Step 5: Prep a charcoal grill for smoky, high-heat cooking
Light a chimney of charcoal (about 1 full chimney, 5–6 quarts / 4.5–5.5 L). When the coals are mostly ashed over, pour them onto one side of the grill to create a two-zone fire (hot side and cooler side).
Put the cooking grate on, cover the grill, and preheat for 5 minutes. Aim for a grill temperature of 450–500°F (232–260°C) over the hot zone.
Clean and oil the grates: use grill tongs and a folded paper towel dipped in a little neutral oil.
Step 6: Grill the chicken thighs until charred and juicy
Remove chicken from the marinade and let excess drip off (no need to wipe it clean). Place thighs on the hot side of the grill and cover.
Grill for 5–7 minutes on the first side, until you see deep grill marks and some char at the edges. Flip and grill another 5–7 minutes.
Check doneness with an instant-read thermometer inserted into the thickest part: pull the chicken at 175°F (79°C) for thighs (they stay juicier at this temperature). If the exterior is charring too quickly, move the thighs to the cooler zone to finish cooking gently.
Transfer to a plate and rest for 5–10 minutes to keep the juices in the meat.
Step 7: Slice thin and build shawarma pitas
Warm the pita breads briefly over the grill (about 20–30 seconds per side) until pliable and lightly toasted.
Slice the rested chicken thinly across the grain. For the most “shawarma-like” texture, angle your knife and shave the chicken into bite-sized strips.
To assemble: spread 1–2 tablespoons of garlic sauce inside each pita, add a generous pile of sliced chicken, top with pickled veggies, tomatoes, and parsley (and lettuce if using). Serve immediately, with extra garlic sauce on the side.
Pro Tips
- Go for thin slices: Shawarma is all about those tender, thin shavings. Let the chicken rest, then slice as thin as you can.
- Two-zone charcoal = control: Start on the hot side for char, then move to the cooler side if the spices begin to darken too fast.
- Use a thermometer: Chicken thighs are best around 175°F (79°C)—juicy and tender, not dry.
- Don’t skip the pickles: The tangy crunch balances the rich, smoky chicken and garlicky sauce.
- Warm the pitas: A quick toast makes them soft and flexible, and it adds a subtle smoky flavor.
Variations
- Oven broiler option: Broil on a foil-lined sheet pan 6 inches (15 cm) from the element for 6–8 minutes per side, until 175°F (79°C), then slice and serve. (You’ll miss the charcoal smoke, but the spices still shine.)
- Spicy shawarma: Add 1 tsp Aleppo pepper or 1/2 tsp cayenne to the marinade for a warm, lingering heat.
- More traditional garlic sauce feel: Swap the yogurt sauce for toum-style by blending 6 garlic cloves, 1/2 tsp salt, 1/2 cup (120 ml) lemon juice, and slowly streaming in 1 cup (240 ml) neutral oil until thick (best with a food processor).
Storage & Make-Ahead
Make-ahead: Marinate the chicken up to 12 hours in advance. The garlic sauce can be made up to 3 days ahead (store covered in the fridge). Quick pickles are best after 1 hour and keep well for up to 7 days refrigerated.
Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Keep sauce and pickles separate.
Reheating: Reheat chicken in a skillet over medium heat with a splash of water for 3–5 minutes, or in a 350°F (177°C) oven for 10–12 minutes, until hot. Avoid microwaving too long, which can toughen the meat.
Nutrition (per serving)
Approximate, per 1 stuffed pita (1/6 of recipe), including chicken, 1 pita, garlic sauce, and pickled veggies: 650 calories, Protein: 38 g, Fat: 32 g, Carbohydrates: 52 g, Fiber: 4 g, Sugars: 6 g, Sodium: 1250 mg.
