Description

This shawarma recipe was born in a tiny apartment, with me covered in spice and Arabic pop blasting in the background. It started with a too-spicy, overly smoky fail—but ended as my favorite weeknight win. Now, every wrap tastes like a trip to a bustling Beirut street market. It’s juicy, tangy, warmly spiced chicken hugged by garlic mayo and zesty onions, all wrapped in pillowy flatbread. Whether you’re feeding friends or your own craving heart, this shawarma brings joy with every bite. Let’s take a flavor trip—no passport needed!

Ingredients

Scale

For Chicken

2 lbs boneless chicken thighs
1 tsp each: black pepper, cumin, red chili powder, turmeric
1 tbsp each: garlic powder, onion powder
2 tbsp tomato paste
2 tbsp lemon juice + 3 tbsp olive oil

Garlic Mayo

1 cup mayo
5 garlic cloves, minced
Juice of ½ lemon
1 tbsp chopped parsley
Salt to taste

Sumac Onions

1 red onion, thinly sliced
1 tbsp vinegar + 1 tsp salt (for soaking)
1 tbsp sumac + 1 tbsp lemon juice

To Assemble

6–8 pita or flatbreads
Harissa (optional)
Pickled turnips or cucumber salad (optional)

Instructions

Marinate Chicken (5 mins + 30 mins rest): Mix chicken with all marinade ingredients in a ziplock. Chill 30 mins (or overnight).
Cook Chicken (15 mins): Sear in batches in hot skillet, 5–7 mins per side, until golden and cooked through.
Garlic Mayo (3 mins): Stir together mayo, garlic, lemon, parsley, and salt. Chill.
Sumac Onions (7 mins): Soak onion in salted vinegar water 10 mins. Drain, dry, toss with lemon juice and sumac.
Assemble Wraps (5 mins): Warm pita, spread garlic mayo, layer chicken, onions, and optional harissa. Wrap tight and serve hot.

Notes

No sumac? Use lemon zest + dash vinegar.
Leftovers = great in eggs or salads!
Grill chicken for extra smoky flair.

Prep Time: 15 mins (+ marinate)
Cook Time: 15 mins

Nutrition

Serving Size: 6–8
Calories: 470 kcal per serving