Step 1
5 minSlice the chicken thighs into thin strips, about ¼ of an inch thick and add to a large mixing bowl.
Ingredients used:
- 680 g•Chicken thighs

Tender, smoky chicken shawarma wrapped in warm pita with creamy toum and tangy pickles. A perfect balance of spice, char, and richness that captures true Middle Eastern comfort food.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 55 min | Servings 4 | Serving Size 1 Wrap | Est. Cost $20.0 |
Est. Calories 788 per serving | Carbs 40g (15%) | Protein 37g (74%) | Fats 53.5g (69%) | Daily Diet 2000 cal (39%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.

Chicken thighs
680 g
sliced into thin strips (¼ inch thick)

Garlic cloves
2 clove
peeled

Hot pepper paste
2 tbsp

Yogurt
60 ml

White vinegar
1 tbsp
or lemon juice

Olive oil
2 tbsp

Beef tallow
3 tbsp
or ghee

Ground cumin
0.5 tsp

Ground coriander
0.5 tsp

Ground allspice
0.5 tsp

Smoked paprika
0.5 tsp

Ground cardamom
0.5 tsp

Chicken thighs
680 g
sliced into thin strips (¼ inch thick)

Garlic cloves
2 clove
peeled

Hot pepper paste
2 tbsp

Yogurt
60 ml

White vinegar
1 tbsp
or lemon juice

Olive oil
2 tbsp

Beef tallow
3 tbsp
or ghee

Ground cumin
0.5 tsp

Ground coriander
0.5 tsp

Ground allspice
0.5 tsp

Smoked paprika
0.5 tsp

Ground cardamom
0.5 tsp
Ground clove
¼ tsp

MSG
0.5 tsp

Pita bread
4 piece
large, or flatbread or thick tortillas

Garilc Sauce
4 tbsp

Spicy pickles
1 cup
thinly sliced

Pomegranate molasses
2 tbsp
for drizzling

Cooking oil
60 ml
for smoking

Charcoal
1 piece
hot coal for smoking
Slice the chicken thighs into thin strips, about ¼ of an inch thick and add to a large mixing bowl.
In a food processor or blender, add the garlic, hot pepper paste, yogurt, vinegar or lemon juice, olive oil, cumin, coriander, allspice, smoked paprika, cardamom, clove, and MSG. Blend until nice and smooth.
Pour the marinade over the chicken and mix to coat all the chicken thoroughly. Let sit for at least 30 minutes and up to 24 hours in the refrigerator.
Preheat your broiler on high and add a heavy duty sheet tray to preheat in the oven.
Remove the hot sheet tray and add the tallow or ghee to melt. Carefully spread the marinated chicken out into one even layer on the tray.
Broil for 8-10 minutes until the chicken begins to brown and char slightly. Flip the chicken to cook the other side and return to the broiler for another 8-10 minutes, or until all the chicken is nicely charred.
Remove the pan from the broiler and transfer the chicken to a large shallow pan or heat proof dish. Reserve the sheet tray with the pan drippings.
Fill a small bowl with oil and set it in the center of the cooked chicken. Drop in a hot coal to create smoke, then cover the pot or dish and allow the chicken to smoke for 4-5 minutes.
Carefully discard the oil and coal. Set the smoked chicken aside.
Dip your pita bread into any remaining pan drippings from the chicken tray to coat both sides.
Smear the middle of the pita with a heaping tablespoon of garlic sauce.
Add a portion of cooked chicken on top of the garlic sauce, then layer with spicy pickles.
Roll up the wrap tightly. Mix hot pepper paste with a little water and brush on each side of the wrap.
Toast the wrap, seam side down, in a clean pan on medium-low heat until golden and crispy on both sides.
Serve immediately with extra garlic sauce and pomegranate molasses for drizzling over each bite.



