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Saturday, March 9, 2024

Best Shawarma

Since spices are the main ingredient in shawarma, you'll also need garlic powder, cumin, paprika, ground coriander, ground cardamom, ground ginger, turmeric, aleppo pepper, cinnamon, and ground cloves in addition to chicken thighs, fresh lemon juice, and olive oil.


To make the spice mix for shawarma, combine the ground cloves, cumin, paprika, ground coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and small bowl.

Combine the spice blend, lemon juice, and olive oil in a bowl with the chicken thighs. Add pepper and salt for seasoning. For at least two hours, marinate.

Make the shawarma sauce by combining the yogurt, tahini, garlic, and lemon juice while the chicken is marinating. Use salt and pepper to taste and season. When you're ready to eat, cover and store in the refrigerator.

Preheat a heavy-based frying pan or cast iron over medium-high heat. Cook the chicken for 3–4 minutes on each side, or until it's cooked through and caramelized.

Best Shawarma

Cut the chicken into bite-sized pieces and serve it hot with rice, salad, and a pita on a platter; alternatively, put the shawarma in a pita with lettuce, tomatoes, cucumbers, and onions and top with shawarma sauce. Optional: Before serving, return the chicken to the pan after slicing it into bite-sized pieces and cook it over high heat to add more char.


  • 2 lb boneless skinless chicken thighs
  • 3 tbsp extra virgin olive oil
  • 1/2 lemon juice only

Shawarma Spice Mix

  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground aleppo pepper optional
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves

Shawarma Sauce

  • 3/4 cups greek yogurt
  • 4 cloves garlic crushed
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • salt and freshly ground pepper to taste


  • 2 cups romain
  • 1 cups tomato cubed, tomatoes of choice
  • 1 cucumber sliced, optionally salted
  • 1/2 red onion sliced, optionally pickled
  • 4-8 fresh pita

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