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Chicken Shawarma Authentic Flavor: 5 Secrets to Perfection

Chicken Shawarma Authentic Flavor
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Easy Homemade Chicken Shawarma Recipe: Authentic Flavor

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken thighs, trimmed
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons white vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 whole head garlic (10–12 cloves), peeled
  • 1 teaspoon salt (for Toum)
  • ¼ cup fresh lemon juice (for Toum)
  • ½ cup ice cold water
  • 2 cups neutral-flavored oil (canola, grapeseed, or sunflower)
  • 2 medium turnips, peeled, cut into ¼-inch sticks (optional)
  • 1 small slice of beetroot (optional, for color)
  • 1 cup water (for pickling)
  • ½ cup white vinegar (for pickling)
  • 1 tablespoon salt (for pickling)
  • 1 teaspoon sugar (for pickling)
  • 6–8 large pita breads or flatbreads
  • 1 large tomato, finely diced
  • ½ cup fresh parsley, finely chopped
  • Optional: Shredded lettuce, thinly sliced red onion, extra lemon wedges

Instructions

  1. Trim chicken thighs. In a bowl, combine olive oil, lemon juice, vinegar, and all dried spices (cumin, coriander, paprika, turmeric, garlic powder, onion powder, cardamom, cayenne, salt, pepper). Whisk well. Add chicken, coating completely. Cover and refrigerate 4-24 hours.
  2. Remove chicken from fridge 20-30 mins before cooking. Heat a large skillet over medium-high. Cook chicken in batches for 5-7 mins per side until browned and cooked through (165°F/74°C). Rest chicken 5-10 mins, then thinly slice against the grain.
  3. Peel garlic, removing any green germ. Process garlic and 1 tsp salt in a food processor until smooth paste. Add ¼ cup lemon juice; process 30 seconds. With processor running, slowly drizzle in 2 cups neutral oil, alternating with ½ cup ice water, until thick, white, and fluffy. Refrigerate 30 mins.
  4. Peel and cut turnips into ¼-inch sticks. Pack into a jar, add beetroot if using. In a saucepan, boil 1 cup water, ½ cup white vinegar, 1 tbsp salt, and 1 tsp sugar until dissolved. Pour hot brine over turnips. Cool, then cover and refrigerate 2-4 hours or overnight.
  5. Warm pita breads. Spread 1-2 tablespoons of Toum generously on warm pita. Layer sliced chicken, diced tomatoes, chopped parsley, and optional lettuce/red onion. Top with pickled turnip sticks. Fold one side, then bottom, then roll snugly. Serve immediately.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/chicken-shawarma-authentic-flavor/

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