LevantineChicken Shawarma
Strips of chicken thigh marinated in garlic, lemon, vinegar and warm spices, seared in a very hot pan and rolled in pita with toum and pickles. Unlike lamb shawarma, it has no yogurt and comes with garlic sauce, not tahini.
- Prep:
- 25 minutes
- Cook:
- 20 minutes
- Waiting:
- 2 hours (Marinate the chicken in the fridge for at least 2 hours.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Blender or processor, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Marinating
2 hoursSlice the chicken thighs into thin strips. Mix half of the garlic, crushed, with the lemon juice, vinegar, olive oil, allspice, cinnamon, paprika, turmeric, salt and black pepper, coat the chicken and refrigerate for at least 2 hours.
Success cueEvery strip is coated and yellow-orange.
Watch outKeep raw chicken in the fridge and wash everything it touched.
- 02
Toum
10 minutesFor the toum, blend the garlic for the sauce with the salt and a little of its lemon juice until it is a paste. With the blender running, pour in the oil in a very thin stream, adding the rest of the lemon juice bit by bit, until thick and white.
Success cueThick, white and fluffy like mayonnaise.
Watch outPour the oil slowly; added too fast, the sauce splits.
- 03
Searing
12 minutesHigh heatHeat a large pan over high heat until very hot and cook the chicken for 8 to 10 minutes, stirring now and then, until browned at the edges and the thickest strip reaches 74°C.
Success cueBrowned, slightly charred edges.
Watch outChicken must reach 74°C in the thickest part.
- 04
Rolling
5 minutesSpread toum on the pita, add the chicken and pickles and roll it up tightly.
Success cueTight rolls with the filling inside.
- 05
Toasting
3 minutesMedium heatToast the rolls seam side down in a dry pan for 1 to 2 minutes until crisp.
Success cueCrisp, golden bread.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Spreading the chicken in one layer in a smoking-hot pan gives it the charred edges of a shawarma spit.
- • Use thighs, not breast; they stay juicy in a very hot pan.
- • Toum keeps for a week in the fridge in a closed jar.
Common mistakes
- • Crowding the pan, so the chicken steams and turns gray.
- • Using a blender jar that is too big for the toum, so the blade cannot catch the garlic.
Serving ideasServe with fries, more pickles and a fattoush salad.
Potential allergens
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
How is chicken shawarma different from lamb shawarma?
Chicken shawarma uses thighs marinated in garlic, lemon, vinegar and warm spices and is served with toum and pickles. Lamb shawarma uses yogurt-marinated lamb with cumin and cardamom and is served with tahini sauce and sumac onions.
Can I make it with chicken breast?
Yes, but cut it thinner and cook it for 5 to 6 minutes only, so it does not dry out.
Why did my toum split?
The oil went in too fast. Start again with a little garlic paste and whisk the split sauce into it slowly.
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