Ingredients

For the chicken & marinade

• 2 lbs (900 g) Al Maaedah boneless, skinless chicken thighs
• 4 tbsp plain yogurt
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced (about 3 tbsp)
• 1 tbsp white vinegar
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 ½ tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• ½ tsp cayenne pepper (adjust to spice preference)
• 2 tsp salt
• 1 tsp black pepper

 

For serving

• Fresh pita bread (warmed or lightly toasted)
• Crisp vegetables: sliced cucumbers, tomatoes, red onion, shredded lettuce, pickled turnips (optional but authentic)
• Fresh parsley or mint leaves

 

Tahini Sauce

• ½ cup tahini (sesame paste)
• 3 tbsp lemon juice
• 1 clove garlic, minced or grated
• ¼ cup cold water (more as needed for drizzling consistency)
• ½ tsp salt

 

Instructions

1. Marinate the chicken

 

1. In a large bowl, whisk together yogurt, olive oil, garlic, lemon juice, vinegar, and all spices until smooth.
2. Add the chicken thighs, coat well, cover, and refrigerate overnight (minimum 8 hours, up to 24 hours) for maximum flavor.

 

2. Make the tahini sauce

 

1. In a bowl, whisk tahini, lemon juice, garlic, and salt.
2. Slowly add cold water a tablespoon at a time, whisking until creamy and pourable.

 

3. Grill the chicken

 

1. Preheat grill (medium-high heat).
2. Remove chicken from marinade and let excess drip off.
3. Grill chicken for 5–7 minutes per side, until nicely charred and cooked through (internal temp 165°F / 74°C).
4. Let rest 5 minutes, then slice into thin strips.

 

4. Assemble shawarma wraps

 

1. Warm pita bread.
2. Layer with lettuce, cucumber, tomato, onion, and pickled turnips.
3. Add sliced grilled chicken.
4. Drizzle generously with tahini sauce.
5. Sprinkle fresh parsley or mint.
6. Roll up or serve open-faced.

 

👉 Sarah's tip: If you want the classic street-style feel, wrap the stuffed pita in foil for a few minutes so everything steams together before eating.