Shawarma, a Levantine Arab dish, involves marinating meat (traditionally lamb, but chicken is popular) in spices, then slow-roasting on a vertical spit. Sliced thinly and served in a platter with pita, garlic sauce (toum), pickles, tomatoes, and fries—it’s flavorful, juicy, and aromatic with influences from Ottoman cuisine.

This homemade version captures the essence without a rotisserie.

Ingredients (serves 4):

• 1kg chicken thighs, boneless
• Marinade: yogurt, garlic, lemon juice, olive oil, cumin, paprika, cinnamon, cardamom, turmeric, black pepper
• Pita bread
• Garlic sauce: garlic, lemon, oil, salt
• Toppings: tomatoes, onions, pickles, parsley, tahini or fries

Step-by-Step Instructions:

1. Blend marinade spices with yogurt, garlic, and lemon; coat chicken and refrigerate overnight.
2. Bake or grill chicken at high heat until charred and cooked (or skewer and broil for spit effect).
3. Slice thinly.
4. Make toum: blend garlic with lemon, slowly add oil for emulsion.
5. Warm pita; arrange chicken with toppings and sauces.
6. Serve platter-style for wrapping or dipping.

Tips: Thighs stay juicier than breast; add sumac for tang.