Chicken Al Pastor Shawarma combines the smoky-sweet heat of Mexican al pastor with the wrapped preparation of a Middle Eastern shawarma, using a marinade of dried ancho, guajillo, and arbol chiles, pineapple, and citrus. The result is a bold fusion wrap topped with garlic sauce and pickles.
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Place the de-seeded ancho, guajillo, and arbol chiles in a heatproof bowl.
Pour boiling water over the chiles to fully submerge them. Let them sit to rehydrate for about 15-20 minutes.
In a blender or food processor, combine the chopped onion, garlic cloves, pineapple chunks with their juice, orange juice, and lime juice.
Add the rehydrated chiles to the blender, along with the paprika, cumin, oregano, cinnamon, and achiote powder.
Blend on high speed until a smooth marinade forms.
Pour the marinade over the chicken thighs in a large bowl. Season generously with salt and mix thoroughly to ensure all chicken is coated.
Cover the bowl and refrigerate to marinate for a minimum of 24 hours for best flavor.
Preheat your oven to 425°F (220°C). Heat vegetable oil in a large, oven-safe skillet over high heat.
Carefully place the marinated chicken thighs in the hot skillet. Sear for 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the chicken is cooked through and slightly charred.
Remove the chicken from the oven, let it rest for a few minutes, then slice it into thin strips.
To assemble the shawarma, lay a large pita bread flat and spread a layer of garlic sauce (toum) on it.
Arrange sliced pickles down the center, followed by a generous portion of the sliced al pastor chicken.
Tightly roll up the pita to form a wrap.
Place the wrap seam-side down on a hot griddle or pan to toast for a minute or two until golden and sealed.
For extra flavor, brush the outside of the toasted wrap with some of the leftover marinade from the cooking pan.
Serve immediately, with an optional drizzle of pomegranate molasses on top.
Store cooked chicken in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or wrap and warm in a cast-iron pan to restore texture. Assemble wraps fresh just before serving for best results.
blender or food processor (for chile paste) · grill or cast-iron skillet (for searing chicken)
Fresh chiles have different heat levels and flavor profiles. Dried chiles are essential here for the concentrated smoky-sweet base; fresh substitutes will change the dish significantly.
The recipe calls for adequate marinating time to absorb the chile-citrus flavors. Overnight is ideal, but 4–6 hours minimum will develop good flavor.
Yes. Use cauliflower steaks, mushrooms, or jackfruit and marinate the same way. Cooking time will be shorter for delicate vegetables.
Grilling or pan-searing over medium-high heat works best to develop color and char while keeping the meat moist. Avoid boiling or steaming.
Yes. Make the chile paste up to 2 days ahead, stored in an airtight container. Marinate the chicken no more than 24 hours to prevent over-softening.
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