(chicken Shawarma) Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and pat dry. Combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4–6 hours (up to overnight) for best flavor.

Cook chicken

Remove chicken from refrigerator 15 minutes before cooking. Heat a large skillet or grill over medium-high heat and add a little oil if using a skillet. Cook thighs 4–6 minutes per side until well browned and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain into bite-sized strips.

Whisk together 1/2 cup yogurt, 2 teaspoons zhug, 1 teaspoon lemon juice and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust zhug for heat or lemon for brightness. Chill until ready to assemble.

Combine the diced tomatoes, 1/4 cup finely diced red onion, chopped parsley, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Stir gently and let sit 10–15 minutes to allow flavors to marry.

Place 1/2 cup thinly sliced red onion in a small bowl. Add 1 teaspoon lemon juice, 1/2 teaspoon olive oil, 1 teaspoon sumac and 1/8 teaspoon salt. Toss and let sit at least 10 minutes. The onion will soften and take on a tangy, slightly fruity flavor from the sumac.

Warm the naan: brush each naan lightly with 1 teaspoon olive oil and warm in a preheated 350°F (175°C) oven for 4–6 minutes or warm briefly in a dry skillet until pliable and slightly browned.

Assemble the shawarma: Lay a warmed naan on a plate. Spread 1–2 tablespoons zhug-yogurt sauce over the center of each naan. Top with a handful (about 1/2 cup) of arugula, then arrange sliced chicken (about 4 oz per naan). Spoon 2–3 tablespoons tomato relish over the chicken, scatter 2 tablespoons crumbled feta, and add a tablespoon of the sumac-onion. Finish with a sprinkle of micro cilantro and optional extra sumac or red pepper flakes to taste.

Serve immediately while naan and chicken are warm. Provide extra zhug-yogurt sauce on the side if desired.