This crispy chicken shawarma features yogurt-marinated boneless chicken thighs broiled until golden, then assembled in pita with garlic sauce, pickles, and a spicy red paste layer that crisps up when toasted for authentic street-food texture at home.
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In a food processor or blender, combine garlic, 2 tbsp tomato paste, yogurt, lemon juice, olive oil, and shawarma spices. Blend until a smooth marinade forms.
Pour the marinade over the thinly sliced chicken thighs and mix thoroughly to coat. Cover and marinate for at least 30 minutes, or overnight for best results.
Place a sheet tray in the oven and preheat the oven to a high broil setting for 10-15 minutes.
While the oven preheats, make the red paste. Heat neutral oil in a small pan over medium heat. Add 2 tbsp tomato paste and cook until fragrant. Stir in cayenne pepper and ketchup. Add a splash of water and whisk until a smooth paste forms. Set aside.
Carefully remove the hot sheet tray from the oven. Add beef tallow (if using), then immediately spread the marinated chicken in a thin, even layer.
Return the sheet tray to the oven and broil on high for 10-15 minutes, until the chicken is cooked through and charred in spots.
For an optional smoky flavor, transfer the cooked chicken to a pan. Create a small bowl from aluminum foil, place it in the center of the chicken, and add a little oil. Add a lit piece of natural charcoal to the oil and immediately cover the pan to trap the smoke for a few minutes.
To assemble, split a large pita bread round into two thin layers.
Lay a pita layer flat and spread a generous amount of toum (garlic sauce). Top with a pile of the cooked chicken and sliced pickles.
Fold, tuck, and roll the pita tightly to form a wrap.
Place the wrap seam-side down on a hot griddle or pan with some of the chicken pan drippings. Brush the top and sides of the wrap with the prepared red paste.
Flip the wrap and continue to toast, brushing all sides with the red paste, until crispy and golden brown all over.
Store cooked shawarma wrapped tightly at room temperature for up to 2 hours, or refrigerate in an airtight container for up to 3 days; reheat gently in a skillet or oven to restore crispness.
broiler or oven · skillet or griddle
Chicken thighs are preferred because they stay juicy during broiling. Breasts tend to dry out, but if using them, reduce cooking time and monitor closely to avoid overcooking.
Typical blends include cumin, coriander, paprika, garlic powder, black pepper, turmeric, and cinnamon. Use a store-bought blend or mix your own for consistent flavor.
After assembling and spreading the spicy red paste on the outside, toast the wrap in a skillet or oven until the exterior is golden and crispy, about 2-3 minutes per side.
Yes, marinate the chicken for up to 24 hours in the refrigerator. The longer marination deepens the spice flavor.
The shawarma itself is gluten-free, but pita bread contains gluten unless you use gluten-free pita. All other components are naturally gluten-free.
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