Sarah's 🥙 Chicken Shawarma Recipe
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Chicken Shawarma Wraps
with Tahini Sauce
Overnight-marinated halal chicken thighs grilled to a deep char, sliced thin, and wrapped in warm pita with crisp vegetables and creamy tahini sauce. The street-food experience at home.
Shawarma's signature flavor isn't one spice — it's the layering of eight. Cumin and coriander give the earthy base, paprika adds color and mild sweetness, turmeric brings warmth and that distinctive golden hue, and cinnamon with allspice are the notes that make it taste unmistakably Middle Eastern rather than just "spiced chicken." The yogurt in the marinade does two things: it tenderizes the meat and helps the spices penetrate deeper during the overnight rest.
We use Al Maaedah halal boneless skinless chicken thighs rather than breasts. Thighs have more fat, which means they char on the grill without drying out — and that char is non-negotiable for authentic shawarma flavor. Plan the marinade the night before and the actual cook is under 20 minutes.
For the classic street-style feel: Once the wrap is assembled, wrap it tightly in foil and let it sit for 2–3 minutes before eating. Everything steams together inside — the pita softens, the chicken releases its juices into the vegetables, and the tahini becomes part of every bite. Worth the extra wait.
Ingredients
Chicken & marinade
- 2 lbs / 900gAl Maaedah halal boneless thighs
- 4 tbspPlain yogurt
- 3 tbspOlive oil
- 4 clovesGarlic, minced
- 1 lemonJuiced (~3 tbsp)
- 1 tbspWhite vinegar
- 2 tspGround cumin
- 2 tspGround coriander
- 2 tspPaprika
- 1½ tspGround turmeric
- 1 tspGround cinnamon
- 1 tspGround allspice
- ½ tspCayenne pepper (adjust to taste)
- 2 tspSalt
- 1 tspBlack pepper
Tahini sauce
- ½ cupTahini (sesame paste)
- 3 tbspFresh lemon juice
- 1 cloveGarlic, minced or grated
- ¼ cupCold water (add more as needed)
- ½ tspSalt
Why cold water? Adding cold water to tahini loosens it without separating the oils. Warm water can make the sauce grainy. Whisk vigorously and it will come together smooth.
Make it ahead: Tahini sauce keeps refrigerated for up to 1 week. It thickens as it sits — just whisk in a tablespoon of cold water to bring it back to drizzling consistency.
For serving
- 4–5Fresh pita breads, warmed
- 1 cupShredded romaine or iceberg lettuce
- 2 mediumTomatoes, sliced or diced
- 1English cucumber, sliced
- ½Red onion, thinly sliced
- HandfulFresh parsley or mint leaves
- OptionalPickled turnips (authentic & highly recommended)
Pickled turnips: The pink, tangy pickled turnips found at Middle Eastern grocery stores are not just garnish — their sharp acidity cuts the richness of the chicken and tahini in a way no other topping does.
Why so many spices? Each one plays a specific role in building authentic shawarma flavor. Skipping even one noticeably flattens the final taste — it's worth having them all on hand.
Cumin
Earthy, warm base note
Coriander
Citrusy, floral depth
Paprika
Color and mild sweetness
Turmeric
Golden hue, earthy warmth
Cinnamon
The "Middle Eastern" note
Allspice
Complex, clove-like finish
Cayenne
Adjustable background heat
Black pepper
Sharp top note
Instructions
Phase 1 — Marinade (8–24 hrs, overnight best)
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1
Build the marinade
In a large bowl, whisk together the yogurt, olive oil, minced garlic, lemon juice, and white vinegar until combined. Add all spices — cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne, salt, and black pepper — and whisk until the marinade is smooth and evenly colored throughout.
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2
Coat and refrigerate
Add the chicken thighs and turn to coat every surface thoroughly. Cover the bowl tightly with plastic wrap or transfer to a zip-lock bag. Refrigerate for a minimum of 8 hours — overnight is strongly recommended. The yogurt and acids need time to penetrate the meat and the spices need time to meld. A rushed 1-hour marinade produces noticeably flat results.
Phase 2 — Tahini sauce (make anytime)
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3
Whisk the tahini sauce
In a bowl, combine tahini, lemon juice, garlic, and salt. The mixture will seize up and look thick and paste-like at first — that's normal. Add cold water one tablespoon at a time, whisking vigorously after each addition. Keep going — after 3–4 tablespoons it will suddenly loosen into a smooth, creamy, pourable sauce. Taste and adjust salt and lemon. Refrigerate until needed.
Phase 3 — Grill the chicken
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4
Preheat and prep
Preheat your grill to medium-high (around 400–425°F). Remove the chicken from the fridge 20 minutes before grilling. Lift each thigh from the marinade and let any excess drip off — heavy marinade coating can burn on a hot grill before the chicken is cooked through. Lightly oil the grates.
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5
Grill until charred and cooked through
Place chicken thighs on the grill and cook 5–7 minutes per side until deeply charred on the surface and cooked through to 165°F (74°C) at the thickest point. Don't move them for the first 3 minutes — you want defined grill marks and a proper char, not just grey cooked chicken. The char is flavor.
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6
Rest and slice
Transfer grilled chicken to a cutting board and rest for 5 minutes — this keeps the juices in the meat rather than on the board. Slice into thin strips across the grain. The sliced chicken should show a juicy interior with charred, spiced edges on the outside.
Phase 4 — Assemble the wraps
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7
Warm the pita and build
Warm pita directly on the grill or in a dry pan for 30–45 seconds per side until pliable and lightly charred at the edges. Lay flat and layer vegetables first — lettuce, cucumber, tomato, red onion, and pickled turnips if using. Pile sliced chicken over the vegetables, drizzle generously with tahini sauce, and scatter fresh parsley or mint. Roll tightly or serve open-faced.
Wrap layer guide
Serving suggestions
Variations
🍚 Shawarma rice bowl
Skip the pita and serve sliced chicken over fragrant Lebanese rice with pine nuts, tahini drizzle, and a fresh salad alongside.
🔥 Oven or broiler method
No grill? Roast at 425°F for 20–25 minutes, then broil the last 3–4 minutes for charring. Works surprisingly well.
🥙 Laffa-style
Use a large flatbread instead of pita, spread with hummus, and layer the fillings for a bigger, heartier wrap.
🥗 Shawarma salad
Slice the grilled chicken over a chopped salad of romaine, tomato, cucumber, and parsley, dressed with tahini sauce and lemon.
🧆 Add falafel
Combine with crispy falafel in the same wrap for a mixed shawarma — popular in many Middle Eastern cities.
🌡️ Indoor grill pan
A ridged cast-iron grill pan over high heat gives excellent char marks and flavor — nearly indistinguishable from an outdoor grill.
Storage
Grilled chicken
Keeps 4 days refrigerated. Store sliced, reheat in a hot pan or briefly under the broiler to revive the char.
Freezer
Grilled chicken freezes well for up to 2 months. Thaw overnight and reheat in a skillet over high heat.
Tahini sauce
Keeps 1 week refrigerated. Whisk in cold water a tbsp at a time to restore drizzling consistency.
Nutrition (per serving, approx.)
* Estimates only. Values are per wrap based on 5 servings, including pita, tahini sauce, and vegetables. Does not include optional pickled turnips or additional sides.
Made these shawarma wraps?
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