Easy Chicken Shawarma

Steps

1. 1.

   1.

   Mix The Marinade** Stir yogurt, 1 tbsp olive oil, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne in a bowl. It should smell sharp and warm.

2. 2.

   Coat The Chicken

   Pat thighs dry. Add to the bowl and turn until every piece is coated. Cover and chill at least 1 hour, up to overnight. Longer is better. The yogurt tenderizes as it sits.

3. 3.

   Heat The Skillet

   Pull chicken from the fridge 10 minutes before cooking. Heat remaining 1 tbsp oil in a wide skillet over medium-high until shimmering. Shake excess marinade off each thigh.

4. 4.

   Cook Easy Chicken Shawarma

   Lay thighs in a single layer. Sear 5–6 minutes without moving until deep brown. Flip. Cook 5–7 minutes more until the thickest part hits 74°C (165°F). Work in batches if the pan is crowded. For oven: roast at 220°C (425°F) on a sheet pan 18–22 minutes, flipping once.

5. 5.

   Rest And Slice

   Rest 5 minutes on a cutting board. Slice thin against the grain. Scrape any browned bits from the pan onto the meat. That is flavor.

6. 6.

   Build The Wraps

   Warm flatbreads. Pile chicken, cucumber, and parsley. Sauce of your choice. Eat over the counter so drips land somewhere safe.