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Chicken Shawarma

A recipe reminiscent of Middle Eastern street food that you can make at home.
Author: GalleyPirate

Ingredients

  • 2 Lemons, juiced
  • 1¼ cup EVOO
  • 1 tbsp Ground cumin
  • 1 tbsp Turmeric powder
  • 1 tbsp Ground coriander
  • 1 tbsp Paprika
  • ¼ tsp Ground cloves
  • ½ tsp Cinnamon
  • 1+ tsp Alepo pepper
  • 1 tsp Sumac
  • 4 cloves Garlic, pressed
  • Kosher salt & pepper
  • 6 Boneless, skinless chicken thighs
  • 1 Large onion, sliced

For Assembly

  • 6 Pocket pitas
  • Tzatziki sauce
  • Baby arugula
  • 1 Red onion, sliced
  • 1 Cucumber, sliced
  • 1 Tomato, sliced

Instructions

  • In a medium sized bowl, squeeze the juice out of two lemons, add the olive oil and press 4 garlic cloves into the lemon juice/EVOO. Combine your dry spices into the mixture.
  • Whisk to combine. Cut the chicken thighs in half. You want them small enough absorb the marinade but not so small as to fall through the grate on the grill. Slice the onion and combine the thighs and onion into the marinade. Refrigerate for at least an hour and up to a day.
  • While your thighs are marinating, slice up some tomatoes, cucumbers and red onion. Tear up some arugula leaves and throw into a pile.
  • Heat your grill. If using propane, get the temperature up to at least 550º. If using charcoal, use direct heat, low hot coals. 
  • (NOTE: If using your oven, heat it to 450º. Roast under high heat for about 10 minutes, then flip and cook an extra 6-10 minutes. If you have a broiler, light that and brown each side a little. Once they are done, remove to a platter and slice up.)
  • Throw your marinated thighs onto the grill. Keep the fire hot. A little flaming will give the thighs a nice charred flavor. Grill one one side until browned, then flip to brown the other side, about 2-4 minutes depending on how hot your grill is. Once they are browned on both sides and cooked through (slightly firm to the touch but still have some "spring" to them), remove to a platter.
  • Warm your pita bread on your grill, in your oven, or even in your microwave. Slice your grilled Shawarma thighs into bite sized pieces to fit into the pocket pitas.
  • Assemble your pocket pita sandwiches, or have each of your guests fill their own! Be sure to dollop on generous amounts of tzatziki sauce and serve!

Notes