Chicken Shawarma
Tender, spiced chicken cooked on a vertical rotisserie—or your stovetop—wrapped in warm pita or flatbread with pickled vegetables, tahini sauce, and fresh herbs. Swappable proteins and wraps let you build a custom shawarma every time.
Ingredients
Method
In a bowl, whisk together shawarma spice blend, olive oil, lemon juice, minced garlic, salt, and pepper. Add chicken strips and toss to coat evenly. Let marinate for at least 15 minutes (or overnight for deeper flavor).
Heat a large cast-iron skillet or heavy pan over medium-high heat until just smoking. Add chicken in a single layer (work in batches if needed) and sear until the edges are deeply browned and cooked through, 3–4 minutes per side. Internal temperature should reach 165°F. Transfer to a plate.
Warm pita or tortillas over a flame or in a dry skillet for 10–15 seconds per side until soft and pliable.
Lay a warm wrap on a plate. Spread a line of tahini-lemon sauce down the center. Top with cooked chicken, sliced red onion, cucumber, tomato, and fresh parsley. Season lightly with salt and pepper.
Fold or wrap and serve immediately with extra tahini sauce on the side for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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