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A handheld smartphone photo showing the charred edges of spice-rubbed Chicken Shawarma inside a pita.

Chicken Shawarma with Authentic Garlic Sauce and Charred Pita

This Chicken Shawarma features juicy, spice-rubbed chicken thighs seared to crispy perfection. Served in a charred pita with a thick, traditional garlic sauce, fresh parsley, red onion, and ripe tomatoes for an authentic street-food experience at home.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 2 lbs Boneless Skinless Chicken Thighs 907g, sliced into thin strips
  • 1 tbsp Ground Cumin 6g
  • 1 tbsp Ground Coriander 6g
  • 1 tsp Smoked Paprika 2g
  • 1/2 tsp Ground Cinnamon 1g
  • 2 tbsp Avocado Oil 30ml, for searing
  • 5 cloves Fresh Garlic 25g
  • 1/2 cup Neutral Oil 120ml, such as grapeseed
  • 2 tbsp Lemon Juice 30ml, freshly squeezed
  • 4 pieces White Pita Bread Soft, flour-based
  • 1/2 cup Fresh Parsley 15g, finely chopped
  • 1/2 medium Red Onion Sliced into thin crescents
  • 2 large Roma Tomatoes Small diced

Equipment

  • 1 Cast Iron Skillet 12-inch size for best heat retention
  • 1 High-speed blender For emulsifying the garlic sauce
  • 1 Chef's Knife For fine dicing and slicing

Method
 

Preparation
  1. In a large bowl, combine sliced chicken thighs with cumin, coriander, paprika, cinnamon, and oil. Toss to coat and marinate for 30 minutes.
  2. Pulse garlic, lemon juice, and salt in a blender. Slowly drizzle in oil while blending until a thick, white emulsion forms.
Cooking and Assembly
  1. Heat oil in a cast iron skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until dark brown edges appear.
  2. Warm pita bread over an open flame or in a dry pan until lightly charred and pliable.
  3. Spread garlic sauce on pita, top with chicken, red onion, tomatoes, and parsley. Drizzle with extra sauce and serve.

Notes

Use chicken thighs instead of breasts for the juiciest results and better charring.
For the garlic sauce, ensure the garlic is fresh to avoid any bitterness.