Egyptian Shawarma
Egyptian shawarma features thin slices of marinated chicken stacked and roasted with a spice blend heavy in coriander, cumin, and turmeric then wrapped in flatbread with tahini and pickles. It is street food perfection, combining smoky charred edges with juicy meat and bold condiments.
Heavily spiced Egyptian chicken shawarma with tahini sauce wrapped in warm flatbread.
Nutrition per serving
Ingredients
protein
marinade
serving
Instructions
Marinate the Chicken
Combine yogurt with ground coriander, turmeric, cumin, garlic, lemon juice, salt, and black pepper in a bowl. Coat chicken thighs thoroughly and marinate for at least 2 hours in the refrigerator or overnight for best results.
Cook the Chicken
Heat a grill pan or cast iron skillet over high heat until smoking hot. Cook marinated chicken thighs for 5 to 6 minutes per side until nicely charred on the outside and fully cooked through with no pink remaining.
Slice and Rest
Remove chicken from heat and let rest for 5 minutes then slice thinly against the grain or chop into shawarma style strips. The resting period ensures the juices stay inside the meat.
Assemble and Serve
Warm flatbread and spread tahini sauce down the center. Layer sliced chicken, pickled turnips, tomato, and parsley then roll tightly and serve immediately with extra tahini on the side.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.