Can I make chicken shawarma without a vertical skewer?

Yes. Marinate the chicken thighs for 4+ hours, then grill or pan-sear them in batches over medium-high heat until charred and cooked through (internal temp 165°F). You'll lose some char but retain full flavor.

How long should I marinate the chicken?

Marinate for at least 4 hours, ideally overnight. The yogurt and spices need time to penetrate the meat and tenderize it fully.

What can I use instead of full-fat yogurt?

Greek yogurt works well and adds tang; use the same amount. Avoid non-fat yogurt—fat carries flavor and helps tenderize.

Can I make this dairy-free?

Replace yogurt with equal parts tahini mixed with lemon juice and water to reach yogurt consistency. Flavor will shift slightly but remain authentic.

How do I know when the chicken is done on the skewer?

Cook until the exterior is deeply charred and crispy (3–5 minutes per rotation). Internal temperature should reach 165°F. Meat should shred easily when pierced.

Chicken Shawarma with Garlic Sauce

Name: Chicken Shawarma with Garlic Sauce
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lemon, zested and juiced; 4 large cloves garlic, grated; 1 inch piece ginger, grated; 2 tbsp olive oil; 1/4 cup full-fat yogurt; 3/4 tsp ground cumin; 3/4 tsp ground coriander; 3/4 tsp paprika; 3/4 tsp turmeric; 1/2 tsp ground cardamom; 1/4 tsp allspice; 1/4 tsp ground cloves; 1/4 tsp cayenne pepper; freshly ground black pepper, to taste; 3.25 lbs boneless, skinless chicken thighs; kosher salt, to taste; 1 large onion, halved; 1 large lavash bread; 1/2 cup toum (garlic sauce); 1/2 cup pickled red cabbage; 2 tbsp fresh parsley, chopped; 3 dill pickle spears, sliced lengthwise; 1 tbsp pomegranate molasses

CookOSBeta

Chicken Shawarma with Garlic Sauce | CookOS

Ingredients

1 lemon, zested and juiced
4 large cloves garlic, grated
1 inch piece ginger, grated
2 tbsp olive oil
1/4 cup full-fat yogurt
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp paprika
3/4 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp cayenne pepper
freshly ground black pepper, to taste
3.25 lbs boneless, skinless chicken thighs
kosher salt, to taste
1 large onion, halved
1 large lavash bread
1/2 cup toum (garlic sauce)
1/2 cup pickled red cabbageoptional
2 tbsp fresh parsley, choppedoptional
3 dill pickle spears, sliced lengthwiseoptional
1 tbsp pomegranate molassesoptional

23 Ingredients

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Instructions

1
In a large bowl, combine the zest of one lemon and the juice of half the lemon. Grate in the garlic and ginger.
2
Add the olive oil, yogurt, cumin, coriander, paprika, turmeric, cardamom, allspice, ground cloves, cayenne, and black pepper. Mix to combine.
3
Add the chicken thighs to the marinade and mix thoroughly to coat. Cover and marinate in the refrigerator for a few hours or overnight.
4
When ready to cook, season the marinated chicken with kosher salt.
5
Place one half of a large onion, cut-side down, onto the base of a vertical skewer.
6
Stack the marinated chicken thighs onto the skewer, crisscrossing them as you layer.
7
Top the chicken stack with the other half of the onion to protect it from over-browning.
8
Place in a preheated 350°F (175°C) convection oven and cook for 1 hour and 45 minutes.
9
Remove the shawarma from the oven, baste with the pan juices, and let it rest for 10 minutes.
10
Vertically slice the chicken off the skewer.
11
To assemble, lay out a large flatbread and spread a generous amount of toum down the center.
12
Top with the carved chicken, pickled cabbage, fresh parsley, and dill pickle spears. Drizzle with pomegranate molasses.
13
Roll the flatbread up tightly. Brush the outside with some of the reserved chicken grease from the cooking pan.
14
Toast the wrap on a griddle or flat-top pan, seam-side down first, until golden brown and crispy on all sides.
15
Wrap in parchment paper to serve.