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Chicken Shawarma: Quick Juicy Wrap Victory
Print Recipe

Chicken Shawarma

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika smoked if you’ve got it
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon yes, cinnamon—trust the process
  • Salt and pepper to taste
  • Pitas wraps, or flatbreads for serving
  • Toppings: chopped tomato cucumber, red onion, parsley

Instructions

  • Whisk together olive oil, lemon juice, garlic, and all spices. It should smell bold enough to wake the neighbors.
  • Toss chicken in the marinade. Coat well. Let it marinate at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
  • Heat a heavy skillet over medium-high heat. A little smoke is a good sign. Add the chicken and sear 4–5 minutes per side until browned and cooked through.
  • Rest the chicken briefly, then slice into thin strips. If you’re feeling fancy, cut on an angle for more drama on the plate.
  • Warm the pitas briefly in the same pan or a separate toaster. Assemble by laying chicken, then toppings in the pita. Squeeze a little extra lemon if you’re feeling dramatic.