Description

Juicy, smoky chicken thighs marinated in yogurt and warm spices, grilled and finished with a sticky apricot and chipotle glaze. Served in warm flatbread with crisp vegetables and fresh herbs, this shawarma balances sweet, smoky, and tangy flavors for a memorable weeknight or party meal.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
1/2 cup Greek yogurt
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
1/2 cup apricot preserves
2 chipotle peppers in adobo, finely chopped
6 flatbreads or pita
1 cup sliced cucumber
1 cup sliced tomato
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro or parsley

Instructions

Preheat Your Equipment: Preheat a grill pan or outdoor grill to medium-high heat, about 400 to 425°F.
Combine Ingredients: In a large mixing bowl, whisk together 1/2 cup Greek yogurt, 3 tablespoons olive oil, 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 2 teaspoons smoked paprika, 1/2 teaspoon ground turmeric, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons lemon juice. Add 2 pounds chicken thighs and toss until fully coated. Cover and refrigerate for at least 4 hours or overnight.
Prepare Your Cooking Vessel: Lightly oil the grill grates or grill pan to prevent sticking and ensure even searing.
Assemble the Dish: In a small bowl, mix 1/2 cup apricot preserves with 2 finely chopped chipotle peppers in adobo until smooth. Keep glaze nearby for basting.
Cook to Perfection: Remove chicken from the marinade and place on the hot grill. Grill about 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. In the final 2 minutes of cooking, brush the apricot-chipotle glaze onto both sides and allow it to caramelize slightly without burning.
Finishing Touches: Transfer chicken to a cutting board and let rest 5 minutes to lock in juices. Thinly slice the chicken against the grain for maximum tenderness. Warm flatbreads briefly on the grill.
Serve and Enjoy: Build shawarmas by placing sliced chicken on warm flatbreads, topping with sliced cucumber, tomato, red onion, chopped cilantro or parsley, and extra glaze or a drizzle of yogurt or tahini if desired. Wrap and serve immediately.

Notes

Marinate the chicken overnight for deeper flavor and more tender texture.
Brush the glaze on during the last 2 minutes of cooking to avoid burning the sugars.
Let the chicken rest before slicing to keep it juicy, and always slice against the grain.
Warm flatbreads on the grill for 20 to 30 seconds per side for best texture.

Nutrition

Serving Size: 1 shawarma (approx.)
Calories: 370
Sugar: 12 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 95 mg

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