Turkish Chicken Shawarma with Spiced Yogurt Sauce

Ingredients

• 1 kg chicken thighs
• 150 ml plain yogurt
• 3 tbsp olive oil
• 4 clove garlic cloves
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground sumac
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 piece pita bread
• 2 piece tomatoes
• 1 piece cucumber
• 1/2 piece red onion

Instructions

1. Prepare spice marinade

   Mince 3 garlic cloves very finely. In a large bowl, whisk together 100ml yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, sumac, oregano, salt, and pepper for 2-3 minutes until well combined and fragrant. The marinade should be thick and coat the back of a spoon. Do not add too much liquid or the spices won't adhere properly.

2. Marinate the chicken

   Cut chicken thighs into 3cm strips, removing any excess fat. Add chicken to the marinade and massage thoroughly for 2-3 minutes until every piece is well coated. Cover tightly and refrigerate for minimum 2 hours or overnight. The chicken should be completely red-orange from the spices. Do not marinate for more than 24 hours or the acid will make the meat mushy.

3. Make yogurt sauce

   Mince remaining garlic clove finely. Mix 50ml yogurt with minced garlic and a pinch of salt in a small bowl for 1 minute until smooth and creamy. Refrigerate until serving. The sauce should be thick enough to coat chicken without dripping. Do not add too much garlic or it will overpower the dish.

4. Prepare vegetables

   Dice tomatoes into 1cm cubes, removing seeds and excess juice. Slice cucumber into thin half-moons about 3mm thick. Slice red onion very thinly into strips. Arrange vegetables on separate plates and keep at room temperature for 15-20 minutes before serving. Do not prepare vegetables too far ahead or they will release water and become soggy.

5. Cook the chicken

   Heat a large skillet or grill pan over medium-high heat for 2-3 minutes until very hot. Add marinated chicken pieces in a single layer, cooking for 4-5 minutes without moving. Flip and cook another 4-6 minutes until golden brown and cooked through with internal temperature of 74°C. The chicken should be nicely charred on outside but still juicy inside. Do not overcrowd the pan or the chicken will steam instead of searing.

6. Warm pita and serve

   Heat pita bread in a dry pan over medium heat for 30-60 seconds per side until warm and pliable. Alternatively, wrap in damp paper towel and microwave for 20-30 seconds. Serve immediately with hot chicken, yogurt sauce, and prepared vegetables for assembling wraps. The pita should be soft and flexible, not crispy. Do not overheat or the bread will become tough and difficult to wrap.

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