Chicken Shawarma by Cooking Master

Chicken Shawarma

CHICKEN SHAWARMA

By CookingMaster by Carmine –

Serves: 4–6 wraps | Prep: 15 min + marinate | Cook: 12–30 min

Street-Style, Juicy, Irresistible,Authentic, Flavor-Packed, Street-Style

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Ingredients

Marinade & Chicken

• 1½ lbs (680 g) boneless, skinless chicken thighs, cut into 1-inch strips
• ½ cup (120 g) full-fat Greek yogurt
• 3 Tbsp (45 ml) extra-virgin olive oil
• 2 Tbsp (30 ml) fresh lemon juice
• 4 garlic cloves, finely minced
• 1 tsp (3 g) ground cumin
• 1 tsp (3 g) ground coriander
• 1 tsp (3 g) smoked paprika
• ½ tsp (1.5 g) ground turmeric
• ¼ tsp (1 g) ground cinnamon
• ½ tsp (1.5 g) freshly ground black pepper
• 1 tsp (5 g) kosher salt
• Optional: pinch cayenne or chili flakes

For Serving

• 6–8 warm pita or flatbreads
• Garlic yogurt sauce (½ cup yogurt + 1 garlic clove + 1 Tbsp lemon juice + salt)
• Tahini sauce (tahini + lemon + water + salt)
• Sliced cucumbers, tomatoes, red onion, lettuce, pickles

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Instructions

1. Prepare the Marinade (5 min)

In a large mixing bowl, whisk together yogurt, olive oil, lemon juice, and minced garlic until creamy. Add cumin, coriander, paprika, turmeric, cinnamon, pepper, and salt. Stir until the marinade turns a vibrant golden-orange and smells intensely fragrant. Taste a tiny bit — it should be bold, tangy, and slightly salty. Adjust with extra lemon or salt if needed.

2. Marinate the Chicken 

Add chicken strips to the bowl. Use your hands (or tongs) to massage the marinade into every piece, ensuring full coverage. Cover with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 2 hours; overnight (8–24 hrs) is best for deep flavor penetration. Flip the bag halfway if marinating longer.

3. Cook the Chicken

Skillet Method (12–15 min – Best Char)

• Heat a heavy skillet or grill pan over medium-high. Add 1 tsp oil.
• Cook chicken in batches without crowding. Sear 5–6 min per side until deeply golden with charred edges.
• Check internal temperature: 165°F (74°C). Juices should run clear.

Oven Method (25–30 min – Hands-Off)

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
• Spread chicken in a single layer. Bake 25–30 min, flipping once.
• Broil on high for 2 min at the end for crispy, blistered edges.

Pro Skewer Hack (Authentic Street Style) Thread marinated strips onto metal skewers, packing tightly. Stand upright in a deep baking dish or lay across the oven rack. Bake at 400°F for 25 min, rotating. Finish under broiler.

4. Rest & Slice (5 min)

Transfer chicken to a cutting board. Rest 5 min — this locks in juices. Slice against the grain into thin, bite-sized strips. The exterior should be caramelized and slightly crisp; inside juicy and aromatic.

5. Assemble Shawarma Wraps

• Warm pita: Microwave 20 sec or toast in a dry skillet.
• Spread sauce: Garlic yogurt or thinned tahini.
• Layer: Shawarma strips + crisp lettuce + juicy tomato + cool cucumber + tangy pickles + thin red onion.
• Roll tightly. Optional: press wrap in a hot skillet 1 min per side for a toasted crust.

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Pro Tips from Carmine

• Make Garlic Yogurt Sauce: Whisk ½ cup yogurt, 1 minced garlic, 1 Tbsp lemon juice, pinch salt. Let sit 15 min.
• Tahini Sauce: ¼ cup tahini + 2 Tbsp lemon juice + 3–4 Tbsp warm water + salt. Whisk until pourable.
• Meal Prep: Cooked chicken stays juicy 3–4 days in fridge. Reheat gently in skillet with a splash of water.
• Freezer-Friendly: Freeze marinated raw chicken up to 3 months. Thaw overnight, cook as usual.
• Vegetarian Twist: Swap chicken for cauliflower florets or halloumi — same marinade, roast 20 min.

  Serves: 4–6 wraps Prep: 15 min + marinate Cook: 12–30 min

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