Can I use chicken breast instead of thighs?

Chicken thighs are preferred for their fat content and tenderness when marinated, but breasts work if sliced thin and marinated longer (4+ hours). Watch carefully during broiling to avoid drying out.

What if I don't have a charcoal smoker?

Broil the marinated chicken until cooked through for authentic Middle Eastern flavor without the smoke. The yogurt and spice marinade still delivers complex taste, though you'll lose the charcoal char.

How do I know when the chicken is done?

Broil until the internal temperature reaches 165°F (74°C) at the thickest part. The exterior should be lightly charred and the meat tender enough to slice thinly.

Can I make the marinade ahead?

Yes. Combine the pepper paste, yogurt, garlic, spices, olive oil, and vinegar up to 24 hours ahead. Add chicken thighs 2–4 hours before cooking for best flavor absorption.

What type of hot pepper paste works best?

Harissa is traditional for Middle Eastern shawarma, but any hot pepper paste (sriracha, sambal oelek, gochujang) will work. Adjust quantity to your heat tolerance.

Spicy Chicken Shawarma with Garlic Sauce

Name: Spicy Chicken Shawarma with Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 6 cloves garlic; 1.5 tbsp hot pepper paste; 1/4 cup full-fat plain yogurt; 1 tbsp olive oil; 1 tsp white vinegar; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1/2 tsp allspice; 1/4 tsp ground cardamom; 1/8 tsp ground cloves; 1 tsp salt; 1/4 tsp MSG; 1 tbsp beef tallow; 1 charcoal briquette; 1 tsp neutral oil, for smoking; 4 large pita breads; 1/2 cup toum (garlic sauce); 1/2 cup spicy pickles, sliced; 1 tbsp hot pepper paste, for basting; 1 tbsp water, for basting; 1 tsp olive oil, for basting; Pomegranate molasses, for garnish

CookOSBeta

Spicy Chicken Shawarma with Garlic Sauce | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs
6 cloves garlic
1.5 tbsp hot pepper paste
1/4 cup full-fat plain yogurt
1 tbsp olive oil
1 tsp white vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp allspice
1/4 tsp ground cardamom
1/8 tsp ground cloves
1 tsp salt
1/4 tsp MSGoptional
1 tbsp beef tallow
1 charcoal briquetteoptional
1 tsp neutral oil, for smokingoptional
4 large pita breads
1/2 cup toum (garlic sauce)
1/2 cup spicy pickles, sliced
1 tbsp hot pepper paste, for basting
1 tbsp water, for basting
1 tsp olive oil, for basting
Pomegranate molasses, for garnishoptional

24 Ingredients

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Instructions

1
In a food processor or blender, combine garlic, hot pepper paste, yogurt, olive oil, vinegar, cumin, coriander, paprika, allspice, cardamom, cloves, salt, and optional MSG.
2
Blend the marinade until it forms a smooth paste.
3
Slice the boneless, skinless chicken thighs into very thin strips.
4
In a large bowl, combine the sliced chicken with the marinade. Mix well to ensure all the chicken is evenly coated.
5
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for best results.
6
Preheat your oven's broiler to its highest setting. Place a large sheet pan in the oven to get very hot.
7
Carefully remove the hot pan from the oven. Add the beef tallow and spread it across the pan as it melts.
8
Spread the marinated chicken onto the hot pan in a single, thin layer.
9
Place the pan under the broiler and cook for about 20 minutes, flipping the chicken midway through, until it's cooked through and slightly charred on the edges.
10
For an optional smoky flavor, transfer the cooked chicken to a large pan. Create a small boat from aluminum foil, place it in the center of the chicken, and add a teaspoon of neutral oil.
11
Using tongs, place a lit charcoal briquette into the oil boat and immediately cover the pan with a lid to trap the smoke. Let it smoke for 5-10 minutes.
12
Take a large pita bread and press it into the flavorful drippings left on the baking sheet to absorb the flavor.
13
Lay the pita flat and spread a generous layer of toum (garlic sauce) over the surface.
14
Arrange a line of the smoked chicken down the center of the pita, and top with sliced spicy pickles.
15
Tightly roll up the pita to form the shawarma wrap.
16
In a small saucepan, gently heat the remaining hot pepper paste with water and oil to create a basting sauce.
17
Place the wrap seam-side down on a hot griddle or pan. As it toasts, brush the top and sides with the warm hot pepper paste sauce.
18
Serve hot, optionally garnished with an extra dollop of toum and a drizzle of pomegranate molasses.