Easy Chicken Shwarmara

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This easy Stovetop Chicken Shawarma is made with thinly sliced chicken thighs marinated in Greek yogurt, lemon and warm spices, then seared until juicy with crispy, caramelized edges. Wrap it in warm pita with homemade garlic sauce, pickled red onions, crispy fries and pickles for the ultimate homemade shawarma.

Prep Time20

Cook Time20

Course: dinner

Cuisine: Mediterranean

Keyword: Gyro, Shawarma

Servings:

Author: Toni Chapman

Ingredients

1 lb chicken thighs
1 lb chicken breasts
½ cup plain yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp tomato paste

Spices

2 teaspoons paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cinnamon
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon allspice
1 teaspoon coriander

Garlic Sauce

6 garlic cloves
½ cup olive oil
1 tbsp lemon juice

For the Shwarmara

6 large pitas
sliced onions
1 cup french fry
sliced pickles

Instructions

Marinate the chicken: Slice the chicken thighs into thin strips. Add the chicken to a large bowl, then add the Greek yogurt, olive oil, lemon juice, garlic powder, cumin, paprika, salt, coriander, turmeric, cinnamon, and black pepper. Toss until every piece of chicken is completely coated in the marinade. Cover and marinate in the refrigerator for at least 1 hour, or overnight for even more flavor.
Sear the chicken: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with a drizzle of olive oil. Once the pan is hot, add half of the chicken in a single layer and let it cook undisturbed for 2 to 3 minutes so it can develop a deep golden-brown crust. Stir the chicken until browned around the edges and completely cooked through. Transfer to a clean plate, add another small drizzle of olive oil if needed, and repeat with the remaining chicken.
Make the garlic sauce: Add fresh garlic cloves and a pinch of salt to a blender or food processor. Blend until finely chopped. With the blender running, slowly drizzle in olive oil until the garlic becomes smooth and creamy. Add a squeeze of fresh lemon juice and blend again until combined.
Assemble the shawarma: Warm the pita in a dry skillet until soft and movable, then spread a generous amount of garlic sauce down the center. Add the hot chicken shawarma, pickled red onions, crispy fries, and pickles if desired. Drizzle with a little more garlic sauce, fold the bottom of the pita over the filling, then roll it tightly into a wrap. For an extra crispy finish, place the shawarma seam-side down in a hot skillet for 1 to 2 minutes, flip, and toast the other side. Slice in half and serve immediately.

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