Late Night Chicken Shawarma Recipe (In Description)

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Издатель Jun 25, 2026

Recipe:

Servings: 4 People
Prep: 15 minutes
Marinade: 2 hours
Cook: 2 hours

Chicken & Shawarma Marinade:
2 lbs Chicken Thighs, pounded thin
½ cup Olive Oil
½ cup Harissa Paste
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Smoked Paprika
3/4 tsp Ground Turmeric
1/2 tsp Ground Cloves
1/2 tsp Cayenne Pepper
1/2 tsp Ground Cinnamon
1.5 tbsp Kosher Salt
1 White Onions, halved

Red Onions:
1 cup Sliced Red Onion
1 tbsp Lemon Juice
1 tsp Sumac Powder

Wrap:
5-6 Large Lavash Bread
Toum Sauce

Instructions:

Pound your chicken thighs thin (about ¼”)
Add the chicken to a bowl along with marinade ingredients. Mix together thoroughly until well coated. Place in the fridge for at least 2 hours.
Pull out the chicken and add to a trompo or skewer on an onion. Stack on top of each chicken until good. Add to the base some sliced onions and then set to the side.
Preheat your grill or oven to medium high heat (around 375F) for indirect cooking.
Add the shawarma to the oven to cook for 1.5-2 hours until the chicken is deep brown and cooked through (about 165F internal). Pull off once done and let rest.
In a bowl, add the red onions, lemon juice, olive oil and sumac.
Carve off chicken from the skewers and place on a warmed lavash bread with red onions. Wrap tightly and brush with some of the juice from the baking dish.
Add a cast iron skillet over the grill on high heat and sear off the shawarma wrap until crispy on all sides. Start with the seam side to make sure the wrap stays secure.
Once seared, pull off and serve with some toum sauce and fries. Enjoy!