Shawarma | FoodieAtlas

Ingredients

For the Marinade:
2 lbs (900 g) boneless chicken thighs (or beef or lamb), thinly sliced
1/4 cup plain yogurt
1/4 cup olive oil
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon salt
Juice of 1 lemon
For the Sauce:
1 cup plain yogurt
2 tablespoons tahini
1 tablespoon lemon juice
2 cloves garlic, minced
Salt to taste
For Serving:
Pita bread or flatbreads
Sliced tomatoes
Sliced cucumbers
Sliced red onions
Fresh parsley, chopped
Pickles (optional)

Instructions

Prepare the Marinade

In a large mixing bowl, combine the yogurt, olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground allspice, ground black pepper, ground cardamom, salt, and lemon juice. Mix well.

Add the thinly sliced chicken (or beef or lamb) to the marinade and toss to coat thoroughly.

Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.

Cook the Shawarma

Preheat your grill, grill pan, or oven broiler to medium-high heat.

If using a grill or grill pan, cook the marinated meat for about 5-7 minutes on each side, or until fully cooked and slightly charred.

If using a broiler, spread the marinated meat on a baking sheet and broil for about 10-15 minutes, turning halfway through, until fully cooked and slightly charred.

Prepare the Sauce

In a small bowl, combine the yogurt, tahini, lemon juice, minced garlic, and salt. Mix well to create a creamy sauce.

Assemble the Shawarma

Warm the pita bread or flatbreads.

Place a portion of the cooked meat on each bread.

Top with sliced tomatoes, cucumbers, red onions, fresh parsley, and pickles if using.

Drizzle with the yogurt-tahini sauce.

Serve

Fold or roll the bread around the fillings to create a wrap.