Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil (for marinade)
- 3 tablespoons fresh lemon juice (divided)
- 2 teaspoons Shawarma spice blend (or mix of cumin, paprika, and turmeric)
- 1 head fresh garlic (about 8–10 large cloves)
- 1 cup neutral oil (e.g., canola or grapeseed, for sauce)
- 1 teaspoon kosher salt (divided)
- 4 pieces pita bread
Instructions
- Step 1: Slice the chicken thighs into thin, bite-sized strips. In a bowl, toss the chicken with 1/4 cup olive oil, 2 tablespoons lemon juice, the Shawarma spice blend, and 1/2 teaspoon salt. Mix thoroughly, cover, and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Step 2: Prepare the Garlic Sauce (Toum). Peel the garlic cloves and place them in a food processor with 1 tablespoon lemon juice and 1/4 teaspoon salt. Process until the garlic is very finely minced. With the motor running on low, slowly drizzle in the 1 cup of neutral oil, drip by drip at first, then in a slow stream, until the mixture emulsifies into a thick, fluffy, white paste.
- Step 3: Heat a large skillet or cast iron pan over medium-high heat until hot. Remove the chicken from the marinade and cook in batches, avoiding overcrowding the pan, until deeply browned and cooked through (about 6-8 minutes per batch). Remove the cooked chicken and allow it to rest briefly on a cutting board.
- Step 4: Warm the pita bread in a dry skillet or oven until soft and slightly puffed. To assemble the shawarma, slice the rested chicken into thin strips, if necessary, and place a generous portion onto the warm pita.
- Step 5: Spread a layer of the prepared Garlic Sauce (Toum) over the chicken, then roll or fold the pita tightly to secure the filling, serving immediately.
Notes
- Keep the leftover cooked chicken in a sealed container for up to 4 days, but refrigerate the Toum separately immediately, as it tends to thicken significantly when cold.
- To best revive the leftover chicken, spread it thinly on a baking sheet and reheat it in a 350°F oven for about 5-7 minutes until sizzling hot, which preserves the texture better than microwaving.
- Enhance the street-food experience by adding thinly sliced tomatoes, fresh parsley, and a few pickled turnips or cucumber spears inside the wrap for crunch and acidity.
- The secret to perfect, non-breaking Toum is patience: ensure your neutral oil is added drop by slow drop initially, maintaining a very steady, thin stream once the mixture begins to thicken to achieve a lasting, fluffy emulsion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American