Chicken Shawarma Pita

Ingredients

Equipment Needed

• •12-inch cast iron skillet or grill pan
• •Large mixing bowl
• •Sharp knife for slicing

Instructions

1. 1

   Build the marinade

   Whisk together the yogurt, two tablespoons of olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cardamom, salt, pepper, and lemon juice in a large bowl. The mixture should be fragrant and golden. Taste it. The spices should be bold but balanced, with the yogurt tempering their heat.

   If your spices smell dusty rather than vibrant, they are too old. Good spices have presence. Seek out a spice merchant who turns over inventory regularly.
2. 2

   Marinate the chicken

   Add the chicken thighs to the marinade, turning each piece to coat completely. The yogurt should cling to every surface. Cover the bowl and refrigerate for at least eight hours, or overnight. This patience rewards you. The acids in yogurt and lemon tenderize the meat while the spices perfume it through.

   Two hours will do in a pinch, but eight hours transforms the texture entirely. Plan ahead when you can.
3. 3

   Prepare the vegetables

   Slice the tomatoes into half-moons, about a quarter inch thick. Cut the cucumber into thin rounds. Shred the cabbage fine, as you would for slaw. Pick the parsley and mint leaves from their stems. Drain the pickled turnips. Arrange everything within reach. Assembly goes quickly once the chicken is done.

4. 4

   Cook the chicken

   Remove chicken from the refrigerator thirty minutes before cooking. Heat a cast iron skillet over medium-high heat until a drop of water sizzles immediately. Add the remaining tablespoon of olive oil. Shake excess marinade from each thigh and lay them flat in the pan. Do not crowd them. Cook undisturbed for five to six minutes until deeply golden and slightly charred on the bottom. Flip and cook another four to five minutes until cooked through. The internal temperature should reach 165F, but good thigh meat stays juicy well past that point.

   Resist the urge to move the chicken. That caramelized crust is where the flavor lives. Let it form.
5. 5

   Rest and slice

   Transfer the chicken to a cutting board and let it rest for five minutes. The juices need time to redistribute. Slice against the grain into strips about half an inch wide. The edges should show some char, the interior should be tender and moist.

6. 6

   Warm the pita

   Place each pita directly over a gas flame for about twenty seconds per side, or in the still-hot skillet for thirty seconds per side. The bread should be pliable and warm, with a few spots of char. Stiff pita will crack when you fold it. Warm pita embraces its filling.

7. 7

   Assemble the shawarma

   Spread a generous spoonful of garlic sauce down the center of each warm pita. Layer on the sliced chicken, followed by tomatoes, cucumber, and a handful of shredded cabbage. Tuck in several pieces of pickled turnip. Scatter parsley and mint over everything. The herbs go last so they stay vibrant. Fold the pita around the filling and serve immediately.

   Do not be timid with the garlic sauce. Its richness is the glue that binds all these flavors together.

Chef Tips

• •The best chicken for this comes from birds raised on pasture. The fat has flavor, and the meat has texture. Ask your farmer how the birds lived.
• •Make your own toum if you have the patience. It is nothing but garlic, lemon juice, salt, and oil emulsified into a cloud. The store-bought versions are acceptable, but homemade has an aliveness that transforms the sandwich.
• •If tomatoes are not in season, leave them out entirely. A mealy winter tomato adds nothing. In colder months, double down on the pickled turnips and add a squeeze of fresh lemon instead.
• •Leftover chicken keeps well for three days. Reheat gently in a pan to revive the edges. Cold shawarma chicken over salad greens makes an honest lunch.

Advance Preparation

• •Chicken can marinate for up to 24 hours. Longer than that and the acids begin to break down the texture too much.
• •Vegetables can be prepped several hours ahead and stored covered in the refrigerator. Keep the herbs whole until just before serving.
• •Pickled turnips keep for weeks in the refrigerator. Make or buy them well in advance.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)