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The Ultimate Homemade Chicken Shawarma Platter with Creamy Tahini Sauce

Close-up of grilled, sliced chicken shawarma drizzled with white sauce, served over tomato, red onion, and pita bread.
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Make authentic, flavorful chicken shawarma at home using an oven or grill. This recipe includes the essential spice blend and a simple, creamy tahini sauce.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Tahini Sauce: 1/2 cup tahini paste
  • 1/4 cup cold water (or more, to thin)
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • For Serving: Pita bread or laffa wraps
  • Sliced tomatoes
  • Thinly sliced red onion
  • Dill pickles

Instructions

  1. Combine the marinade ingredients: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, smoked paprika, cinnamon, cardamom, cayenne pepper (if using), salt, and black pepper.
  2. Marinate the chicken: Add the thinly sliced chicken thighs to the marinade. Toss well to coat every piece. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for the best flavor.
  3. Prepare the tahini sauce: In a small bowl, whisk together the tahini paste, cold water, lemon juice, minced garlic, and salt. If the sauce is too thick, add water one teaspoon at a time until you reach a smooth, pourable consistency. Set aside.
  4. Cook the chicken (Oven Method): Preheat your oven to 425°F (220°C). Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 18 to 22 minutes, flipping halfway through, until the chicken is cooked through and slightly caramelized at the edges.
  5. Cook the chicken (Grill/Pan Method): Heat a grill or large skillet over medium-high heat. Cook the chicken in batches, ensuring not to overcrowd the pan, for 4 to 6 minutes per side until nicely browned and cooked through.
  6. Achieve texture: Once cooked, let the chicken rest for 5 minutes. For a more traditional texture, you can quickly chop or thinly slice the cooked chicken against the grain before serving.
  7. Assemble the platter: Warm your pita bread or laffa wraps. Fill the bread with the cooked chicken shawarma, top generously with sliced tomatoes, red onion, dill pickles, and drizzle heavily with the creamy tahini sauce.

Notes

  • For an extra layer of flavor, thread the marinated chicken onto skewers before baking or grilling to allow better air circulation and crisping.
  • If you prefer a garlic sauce closer to toum, substitute the tahini in the sauce recipe with 1/2 cup of mayonnaise and increase the garlic to 3 cloves.
  • To mimic the texture of spit-roasted meat, place the cooked chicken under the broiler for the last 2 minutes to crisp the edges.

Nutrition

Find it online: https://cookingzenith.com/chicken-shawarma-recipe-homemade-tahini-sauce/