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Chicken Shawarma

Chicken Shawarma

By Rose HattabaughJune 11, 2021

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Traditional Middle Eastern shawarma roasts spiced meat on a vertical spit; as the exterior cooks, slices are carved away while the meat slowly rotates. Our easy weeknight chicken shawarma uses the intense heat of the broiler to char chicken thighs and onion slices that have been tossed with spices, olive oil and a little tahini to help with caramelization. Shawarma isn’t complete without a creamy, cooling sauce—we make ours by combining yogurt, olive oil, tahini, lemon and herbs. Serve with pita, along with sliced cucumber, tomatoes and lettuce for making sandwich wraps. Alternatively, offer a rice pilaf alongside.

Tip

Don’t use boneless, skinless chicken breasts. Thighs are best here, not only because they’re more flavorful, but also because they’re more resistant to overcooking, which is important when broiling.

Ingredients
  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground coriander

  • 2

    teaspoons hot paprika or 1¾ teaspoons sweet paprika plus ¼ teaspoon cayenne pepper

  • 1

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper

  • ⅓

    cup plus 1 tablespoon extra-virgin olive oil

  • 3

    tablespoons tahini, divided

  • 1

    teaspoon grated lemon zest, plus 3 tablespoons lemon juice, divided

  • 2

    pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds

  • 1

    medium red onion, halved and sliced ½ inch thick

  • 1

    cup plain whole-milk yogurt

  • 1

    cup lightly packed fresh mint, flat-leaf parsley or a combination, chopped

Step 1

In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1½ teaspoons salt and 2 teaspoons black pepper.

Measure 1 teaspoon of the mix into a medium bowl; set aside.

Into the remaining spice mix, whisk ⅓ cup oil, 1 tablespoon of tahini and 2 tablespoons of lemon juice. Add the chicken and onion, then toss to combine. Let stand at room temperature while the broiler heats.

Step 2

Heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil, then mist with cooking spray.

Meanwhile, to the reserved spice mix, add the yogurt, the remaining 1 tablespoon olive oil, the remaining 2 tablespoons tahini, the lemon zest, the remaining 1 tablespoon lemon juice and 2 tablespoons of mint.

Taste and season with salt and black pepper. Stir, then set aside until ready to serve.

Step 3

Transfer the chicken-onion mixture, along with its marinade, to the prepared baking sheet, then distribute in an even layer.

Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through.

Remove from the oven, sprinkle with the remaining mint and toss to combine.

Transfer the chicken to a serving platter and serve with the yogurt-tahini sauce.

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