Rating: 4 stars
42 Ratings
  • 5 star values: 24
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 8
  • 42 Ratings

Few things are quite as delicious as long-roasted shawarma-style chicken drizzled with creamy garlic-yogurt sauce. This simplified version draws on those robust Middle Eastern flavors, but uses boneless, skinless chicken thighs instead. After rubbing them with a spice mixture, you’ll quickly sear them and then tuck the juicy pieces into pillowy flatbreads. The best part might be the quickly browned onions, which pick up all the delicious pan drippings from the chicken. Serve any leftovers piled over rice or tossed with shredded romaine.


Credit: Greg DuPree

Recipe Summary

40 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine cinnamon, coriander, cumin, paprika, cloves, turmeric, and 2 teaspoons salt in a small bowl. Rub mixture evenly over chicken; set chicken aside.

  • Stir yogurt, mayonnaise, garlic, and 1 tablespoon vinegar in a small bowl. Toss tomatoes with oregano, pepper, 2 tablespoons oil, and remaining 1 teaspoon salt and 2 tablespoons vinegar in a medium bowl. Set bowls aside.

  • Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Working in 2 batches, add chicken to hot oil; cook, flipping once, until browned and a thermometer inserted in thickest portion registers 165°F, about 5 minutes per side. Transfer to a cutting board.

  • Add onion to skillet; cook over medium-high, stirring often and scraping up browned bits from bottom of skillet, until onion is browned, about 5 minutes. Remove from heat.

  • Shred chicken into bite-size pieces. Transfer to a serving platter with any accumulated juices. Add onion and any remaining juices in skillet to platter. Top with oregano. Serve with yogurt mixture, tomato salad, and naan.