Ayesha's Chicken Shawarma
Description: You gotta stand back while you bite into this chicken shawarma sandwich because it's so JUICY and flavorful 🤤🤤
Watch Ayesha Nurdjaja on #BobbysTripleThreat Tuesday at 8|7c.
Get the recipe 👇
Chicken Shawarma
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 5 hr (includes marinating and chilling times)
Active: 30 min
Yield: 4 servings
Chicken shawarma is one of the undisputed stars on the Shuka menu. You know how I love a sandwich! I’m sharing a version here that captures all the addictive spice, crunch and sauciness of the original. It’s the same legendary flavor you crave, just way easier to pull off in your own kitchen.
Ingredients
Chicken:
3 tablespoons minced garlic
3 tablespoons lemon juice
2 tablespoons ground cumin
2 tablespoons spicy smoked paprika
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon ground turmeric
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 large white onion, thinly sliced
Serving:
Pita
Garlic Yogurt, recipe follows
Pickled Cabbage, recipe follows
Fresh cilantro, parsley and mint leaves
Garlic Yogurt:
1 cup full-fat plain yogurt
1/2 teaspoon kosher salt
Zest and juice of 1/2 lemon
2 cloves garlic
Pickled Cabbage:
2 cups shredded red cabbage
1 1/2 cups red wine vinegar
1/4 cup granulated sugar
1/4 cup kosher salt
Directions
For the chicken: Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl until well combined. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.
Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and refrigerate until ready to cook.
Preheat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.
Add the onions to the baking sheet, then lay the marinated chicken on top of the onions. Do not overcrowd the chicken. Roast until the chicken is cooked through and crispy around the edges, about 25 minutes.
Turn the oven to broil and continue to cook until the chicken is nicely charred, about 2 minutes more (see Cook’s Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Mix with the onions and chicken juices.
For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and mixed herb leaves.
Garlic Yogurt:
Add the yogurt, salt and lemon zest and juice to a medium bowl. Using a rasp grater, grate the garlic into the bowl. Mix together until well combined. Store refrigerated for up to 4 days.
Pickled Cabbage:
Place the cabbage in a tall container with a lid.
Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Bring to a boil, then immediately pour the liquid over the cabbage. Cover tightly and bring to room temperature, then refrigerate for at least 3 hours before using.
Cook’s Note
You can also cook the chicken on the grill.
Copyright 2026 Television Food Network, G.P. All rights reserved. Close description
Watch Ayesha Nurdjaja on #BobbysTripleThreat Tuesday at 8|7c.
Get the recipe 👇
Chicken Shawarma
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 5 hr (includes marinating and chilling times)
Active: 30 min
Yield: 4 servings
Chicken shawarma is one of the undisputed stars on the Shuka menu. You know how I love a sandwich! I’m sharing a version here that captures all the addictive spice, crunch and sauciness of the original. It’s the same legendary flavor you crave, just way easier to pull off in your own kitchen.
Ingredients
Chicken:
3 tablespoons minced garlic
3 tablespoons lemon juice
2 tablespoons ground cumin
2 tablespoons spicy smoked paprika
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon ground turmeric
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 large white onion, thinly sliced
Serving:
Pita
Garlic Yogurt, recipe follows
Pickled Cabbage, recipe follows
Fresh cilantro, parsley and mint leaves
Garlic Yogurt:
1 cup full-fat plain yogurt
1/2 teaspoon kosher salt
Zest and juice of 1/2 lemon
2 cloves garlic
Pickled Cabbage:
2 cups shredded red cabbage
1 1/2 cups red wine vinegar
1/4 cup granulated sugar
1/4 cup kosher salt
Directions
For the chicken: Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl until well combined. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.
Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and refrigerate until ready to cook.
Preheat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.
Add the onions to the baking sheet, then lay the marinated chicken on top of the onions. Do not overcrowd the chicken. Roast until the chicken is cooked through and crispy around the edges, about 25 minutes.
Turn the oven to broil and continue to cook until the chicken is nicely charred, about 2 minutes more (see Cook’s Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Mix with the onions and chicken juices.
For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and mixed herb leaves.
Garlic Yogurt:
Add the yogurt, salt and lemon zest and juice to a medium bowl. Using a rasp grater, grate the garlic into the bowl. Mix together until well combined. Store refrigerated for up to 4 days.
Pickled Cabbage:
Place the cabbage in a tall container with a lid.
Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Bring to a boil, then immediately pour the liquid over the cabbage. Cover tightly and bring to room temperature, then refrigerate for at least 3 hours before using.
Cook’s Note
You can also cook the chicken on the grill.
Copyright 2026 Television Food Network, G.P. All rights reserved. Close description
