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This DIY chicken shawarma brings Middle Eastern magic straight to your home. It's a crowd-pleaser that turns basic ingredients into something that'll wow everyone while making you feel cozy and satisfied.
I first whipped up this shawarma trying to match an amazing meal we had during our Lebanon trip. These days my family begs for it every week, and we all sit around making our own wraps with all the tasty extras.
Ingredients
- Chicken thigh fillets: They stay juicier and more flavorful when grilled thanks to their fat content. Try to get ones with similar thickness so they cook evenly.
- Garlic and lemon juice: They make the meat tender and add a nice zing to everything.
- Olive oil: Don't skimp here - grab a decent bottle since it's the base of your marinade.
- Spice blend: Mixing coriander, cumin, paprika, and allspice gives you that true shawarma taste. Grinding your own spices makes everything taste way better.
- Pita bread: If you can, grab some from a local Middle Eastern store for the real deal.
- Fresh vegetables: Crunchy lettuce, ripe tomatoes and thin red onion slices add freshness and texture.
- Yogurt sauce: This cool sauce balances out all those warm spices. Greek yogurt works best since it's thicker.
Step-by-Step Instructions
- Prepare the marinade:
- Mix up your garlic, lemon juice, olive oil, and all those spices in a big bowl and whisk them really well. The oil helps stick flavors to the chicken while the lemon starts breaking down the meat.
- Marinate the chicken:
- Make sure every bit of chicken gets covered in that tasty mixture. Let it hang out in your fridge for at least an hour, but overnight is even better. The longer it sits, the more flavor gets into the meat.
- Make the sauce:
- Mix your yogurt, mayo, Sriracha, garlic powder and onion powder until it's nice and smooth. The creamy stuff and spicy stuff work together perfectly. Pop it in the fridge so all those flavors can get friendly.
- Grill the chicken:
- Cook those marinated thighs on medium-high for about 6-8 minutes on each side until you see some nice charring but the inside stays juicy. Look for good grill marks and check it hits 165°F inside. Let it rest a bit before cutting it up.
- Slice and assemble:
- Cut your chicken into thin strips across the grain so it's super tender. Warm your pitas a little and stack on sauce, veggies and meat. How you build it actually matters if you want your shawarma to stay together.
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Allspice is my hidden trick in this dish. Lots of home cooks leave it out but this one thing brings an authentic warmth that turns regular grilled chicken into proper shawarma. My neighbor from Lebanon even told me it reminded her of home cooking!
Make Ahead Options
You can mix up the marinade three days early and keep it in the fridge in a sealed container. This actually makes it taste better as the spices have more time to develop. Making the yogurt sauce a day ahead also helps because the garlic gets less sharp and blends in better. You can even grill and slice the chicken two days before serving - just reheat it with a tiny bit of water so it doesn't dry out.
Substitutions Guide
Want something lighter? Swap chicken breast for thighs but cook it less so it doesn't get dry. Turkey cutlets work great too without changing much else. If you don't eat meat, firm tofu or seitan can replace chicken - just marinate them at least two hours. Need dairy-free sauce? Use coconut yogurt instead, but you might want to add a little lemon juice to get that tangy kick.
Serving Suggestions
Real shawarma comes with lots of sides. Try setting out some pickled veggies, especially turnips and cucumbers, for brightness. A simple tabbouleh salad goes really well with it - the fresh herbs match up nicely with the warm spices. For a fancy spread, add hummus, baba ganoush, and warm olives. Some folks even stuff french fries right into their shawarma wrap for extra crunch.
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This meal brings both joy and excitement to my family dinner every single week. Have fun with all the rich flavors and feel free to mix in whatever extras you love most!
Frequently Asked Questions
- → How long should the chicken marinate?
Let the chicken sit in the marinade for at least an hour. If you’ve got extra time, leave it overnight for maximum flavor.
- → Can I switch to another chicken cut?
Sure thing! Chicken breasts work too, but thighs tend to stay juicier and pack more flavor after cooking.
- → What’s the easiest way to heat pita bread?
Warm it briefly in the oven wrapped in foil or give it a quick flip on a hot grill.
- → Can I make the sauce less or more spicy?
Totally! Add less Sriracha for a milder kick, or pile on extra to turn up the heat.
- → What sides go well with this wrap?
Try pairing it with hummus, some crispy fries, or a cucumber yogurt salad for a complete meal.
- → How can I tell if the chicken is done cooking?
Check the internal temperature—it should hit 165°F (74°C). Grill marks are a good sign, too!