Syrian Chicken Shawarma
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The Tale of Syrian Chicken Shawarma
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Shawarma evolved from the Ottoman Turkish döner kebab in the 19th century, with Levantine Arabs adapting the vertical spit-roasting technique and giving it the Arabic name "shawarma," derived from the Turkish "çevirme" (turning). Syria and Lebanon were both central to developing the garlic-sauce-and-flatbread form known today.
Ingredients
Scale:· 5 servings
- 2 lbs boneless chicken thighs
- 1/4 cup plain yogurt
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tsp shawarma spice blend
- 2 tbsp olive oil
- Pita bread, for serving
- Garlic sauce and pickles, for serving
- Salt, to taste
Instructions
- 1Whisk together yogurt, lemon juice, garlic, shawarma spice, olive oil, and salt.
- 2Marinate the chicken thighs in the mixture for at least 2 hours, or overnight.
- 3Sear the chicken on a hot griddle or grill until charred and cooked through.
- 4Let rest briefly, then slice into thin strips.
- 5Warm the pita and fill with the sliced chicken, garlic sauce, and pickles.
- 6Roll up tightly and serve immediately.
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