Chicken Shawarma

1Preparation

1. Mix all the marinade ingredients in a bowl.
2. Turn the chicken thighs in the marinade until well coated.
3. Cover and refrigerate for at least 4 hours.
4. Blend the garlic with the salt, add the lemon juice, then pour in the oil in a thin stream while blending until the sauce is thick and white.

2Cooking

1. Spread the chicken in a single layer on a lined oven tray.

   ⏱ 2 min timer
2. Roast until cooked through and the juices run clear.

   ♨️ oven 220°C⏱ 25 min timer
3. Switch to the top grill (broiler) and cook until the edges brown and char slightly.

   ♨️ oven 250°C⏱ 5 min timer
4. Rest the chicken for 5 minutes, then slice it thinly.

   ⏱ 5 min timer

3Serving

1. Spread each flatbread with garlic sauce, add chicken, pickles and tomato, and roll up tightly.
2. Toast the wraps for a minute in a hot pan if you like, and cut them in half.

💡 Tips & common mistakes

• Common mistake: using chicken breast, which dries out quickly. Thighs stay juicy and taste closer to real shawarma.
• If the garlic sauce splits, start again with a fresh garlic clove and a little lemon, then blend the split mixture in gradually.
• Garlic sauce keeps in the fridge for two weeks in a sealed jar.

🔁 Substitutions

• Add fries inside the wrap, as many Syrian shops do.