Lebanese shawarma vendors stack 60 pounds of marinated meat on vertical spits, rotating for 8 hours straight.
Chicken Shawarma with Homemade Tzatziki
Dive into the vibrant flavors of Chicken Shawarma right in your own kitchen! This mouthwatering dish features juicy marinated chicken, perfectly spiced for that authentic taste, and is complemented by a cool, creamy homemade tzatziki sauce. It's a delightful way to elevate your weeknight dinners with fresh ingredients and a dash of culinary adventure!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This isn't authentic Middle Eastern shawarma—it's what happened when Lebanese immigrants in 1960s Detroit discovered American home ovens and said 'sod the vertical rotisserie, we'll make this work horizontally.' Real shawarma spins on a spit for hours, but Michigan's Lebanese community cracked the code by slicing chicken thin, cranking the heat to 425°F, and letting those edges char like proper street-cart magic in suburban kitchens.
Regional Twist
In Aleppo, Syria, they double the cumin and swap Greek yogurt for thick labneh, then finish with a sprinkle of Aleppo pepper that makes cayenne look like child's play.
📝 Ingredients
Shopping List
- 2 lbs (907 g) boneless skinless chicken thighs
- 1 cup (237 ml) cherry tomatoes
- ½ cucumber cucumber
- 1 tbsp (15 ml) dill
- ⅓ cup greek yogurt
- 1 cup (237 ml) greek yogurt (for tzatziki)
- 1 ½ tsp (7 ml) ground cilantro
- ¼ cup (59 ml) parsley
- 1 small red onion
- 2 heads roasted garlic
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- cayenne (to taste)
- cumin (to taste)
- lemon juice (to taste)
- lemon juice (for tzatziki) (to taste)
- mayo (to taste)
- olive oil (to taste)
- olive oil (for salad) (to taste)
- olive oil (for tzatziki) (to taste)
- pepper (to taste)
- pepper (for salad) (to taste)
- pepper (for tzatziki) (to taste)
- salt (to taste)
- salt (for salad) (to taste)
- salt (for tzatziki) (to taste)
- smoked paprika (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Slice the chicken thighs into thin strips and place them in a big bowl.
- 2
Add the olive oil, tomato paste, yogurt, lemon juice, and all the spices. Mix until every piece is coated.
- 3
Let it marinate for at least 30 minutes or overnight if you have the time.
- 4
Cut the tops off two garlic heads, drizzle with a little oil and salt, wrap in foil, and set them in the same baking dish as the chicken.
- 5
Bake everything at 425°F for about 25 minutes, until the chicken is browned and slightly charred around the edges.
- 6
Squeeze the roasted garlic straight into the chicken and toss before serving.
- 7
For the tzatziki sauce, stir all ingredients together until creamy and chill for at least half an hour.
- 8
For the salad filling, mix everything in a bowl and refrigerate for about 10 minutes.
- 9
Warm your pita or naan, spread a layer of tzatziki, pile on the chicken, spoon over the salad, add more sauce, and fold it up.
💡 Pro Tips
- ✓Marinate chicken thighs for exactly 2-24 hours because yogurt's lactic acid tenderizes proteins optimally in this window, but beyond 24 hours it breaks down muscle fibers into mush.timing2-24 hours
- ✓Use chicken thighs instead of breasts because thighs contain 20% more intramuscular fat and stay juicy at the high 425°F temperature needed for proper charring.ingredient20% more fat
- ✓Bloom your spices (cumin, paprika, coriander) in the olive oil for 30 seconds at medium heat before adding to marinade to activate fat-soluble flavor compounds.technique30 seconds
- ✓Salt cucumber for tzatziki 30 minutes before use and drain to remove 60-70% of water content, preventing watery sauce that breaks emulsion.technique60-70% water removal
- ✓Roast garlic at exactly 400°F instead of 425°F because above 400°F the sugars caramelize too quickly and create bitter compounds before the starches fully convert.equipment400°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lebanese shawarma vendors stack 60 pounds of marinated meat on vertical spits, rotating for 8 hours straight.
Chicken Shawarma with Homemade Tzatziki
Dive into the vibrant flavors of Chicken Shawarma right in your own kitchen! This mouthwatering dish features juicy marinated chicken, perfectly spiced for that authentic taste, and is complemented by a cool, creamy homemade tzatziki sauce. It's a delightful way to elevate your weeknight dinners with fresh ingredients and a dash of culinary adventure!
The Story
This isn't authentic Middle Eastern shawarma—it's what happened when Lebanese immigrants in 1960s Detroit discovered American home ovens and said 'sod the vertical rotisserie, we'll make this work horizontally.' Real shawarma spins on a spit for hours, but Michigan's Lebanese community cracked the code by slicing chicken thin, cranking the heat to 425°F, and letting those edges char like proper street-cart magic in suburban kitchens.
Regional Twist
In Aleppo, Syria, they double the cumin and swap Greek yogurt for thick labneh, then finish with a sprinkle of Aleppo pepper that makes cayenne look like child's play.
📝 Ingredients
Shopping List
- 2 lbs (907 g) boneless skinless chicken thighs
- 1 cup (237 ml) cherry tomatoes
- ½ cucumber cucumber
- 1 tbsp (15 ml) dill
- ⅓ cup greek yogurt
- 1 cup (237 ml) greek yogurt (for tzatziki)
- 1 ½ tsp (7 ml) ground cilantro
- ¼ cup (59 ml) parsley
- 1 small red onion
- 2 heads roasted garlic
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- cayenne (to taste)
- cumin (to taste)
- lemon juice (to taste)
- lemon juice (for tzatziki) (to taste)
- mayo (to taste)
- olive oil (to taste)
- olive oil (for salad) (to taste)
- olive oil (for tzatziki) (to taste)
- pepper (to taste)
- pepper (for salad) (to taste)
- pepper (for tzatziki) (to taste)
- salt (to taste)
- salt (for salad) (to taste)
- salt (for tzatziki) (to taste)
- smoked paprika (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Slice the chicken thighs into thin strips and place them in a big bowl.
- 2
Add the olive oil, tomato paste, yogurt, lemon juice, and all the spices. Mix until every piece is coated.
- 3
Let it marinate for at least 30 minutes or overnight if you have the time.
- 4
Cut the tops off two garlic heads, drizzle with a little oil and salt, wrap in foil, and set them in the same baking dish as the chicken.
- 5
Bake everything at 425°F for about 25 minutes, until the chicken is browned and slightly charred around the edges.
- 6
Squeeze the roasted garlic straight into the chicken and toss before serving.
- 7
For the tzatziki sauce, stir all ingredients together until creamy and chill for at least half an hour.
- 8
For the salad filling, mix everything in a bowl and refrigerate for about 10 minutes.
- 9
Warm your pita or naan, spread a layer of tzatziki, pile on the chicken, spoon over the salad, add more sauce, and fold it up.
💡 Pro Tips
- ✓Marinate chicken thighs for exactly 2-24 hours because yogurt's lactic acid tenderizes proteins optimally in this window, but beyond 24 hours it breaks down muscle fibers into mush.timing2-24 hours
- ✓Use chicken thighs instead of breasts because thighs contain 20% more intramuscular fat and stay juicy at the high 425°F temperature needed for proper charring.ingredient20% more fat
- ✓Bloom your spices (cumin, paprika, coriander) in the olive oil for 30 seconds at medium heat before adding to marinade to activate fat-soluble flavor compounds.technique30 seconds
- ✓Salt cucumber for tzatziki 30 minutes before use and drain to remove 60-70% of water content, preventing watery sauce that breaks emulsion.technique60-70% water removal
- ✓Roast garlic at exactly 400°F instead of 425°F because above 400°F the sugars caramelize too quickly and create bitter compounds before the starches fully convert.equipment400°F