Chicken shawarma is one of those dinners that packs in so much flavor without being complicated. The warm spices, tender chicken and cool garlic yogurt sauce are so good tucked into a soft pita with fresh veggies.

I especially love giving the sliced chicken a few extra minutes in the skillet at the end. Those browned, slightly crispy edges make it even better and this is an easy dinner everyone can build just the way they like it.

Serves 4–6

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper, optional

For the Garlic Yogurt Sauce

• ¾ cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For Serving

• Warm pita or flatbread
• Shredded lettuce
• Diced tomatoes
• Thinly sliced cucumber
• Thinly sliced red onion
• Crumbled feta, optional

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, garlic powder, salt, pepper, cinnamon and cayenne. Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
2. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes per side, or until nicely browned and the internal temperature reaches 165°F.
3. Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice into thin strips.
4. Return the sliced chicken to the hot skillet and cook for another 2–3 minutes, stirring occasionally, until some of the edges are browned and slightly crisp.
5. While the chicken cooks, make the sauce. In a small bowl, stir together the Greek yogurt, mayonnaise, lemon juice, garlic, salt and pepper until smooth. Refrigerate until ready to serve.
6. Warm the pita or flatbread. Fill with chicken, lettuce, tomatoes, cucumber and red onion. Drizzle with garlic yogurt sauce and add feta if desired.

Little Tip: For those shawarma-style crispy edges, don’t skip putting the sliced chicken back into the skillet for a couple of minutes.