Name: Herby Harissa Shawarma: The Ultimate Guide to Flavorful Wraps
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 4 cloves garlic, minced; 2 tablespoons harissa paste (adjust to your spice preference); 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (optional, for extra heat); Salt and freshly ground black pepper to taste; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro; 1 cup plain Greek yogurt; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh dill; 1 clove garlic, minced; 1 tablespoon lemon juice; 1 tablespoon olive oil; Salt and freshly ground black pepper to taste; Pita bread or flatbreads; Shredded lettuce; Sliced tomatoes; Sliced red onion; Cucumber, thinly sliced; Pickled turnips (optional); Hot sauce (optional)

Herby harissa shawarma, a culinary masterpiece that will transport your taste buds straight to the bustling streets of the Middle East! Imagine tender, marinated meat, infused with the fiery kick of harissa and the refreshing zest of fresh herbs, all wrapped in warm, pillowy pita bread. Are you ready to embark on a flavor adventure that's both incredibly satisfying and surprisingly easy to make at home?

Shawarma, with its roots deeply embedded in Ottoman Turkish cuisine, has become a beloved street food staple across the globe. The vertical rotisserie method, perfected over centuries, ensures that the meat is cooked to succulent perfection, with crispy edges and a melt-in-your-mouth interior. Our twist on this classic, the herby harissa shawarma, elevates the experience with a vibrant blend of herbs and the complex, smoky heat of harissa paste.

People adore shawarma for its incredible versatility and satisfying combination of flavors and textures. The juicy, flavorful meat, the creamy sauces, the crunchy vegetables, and the soft, warm bread all come together in perfect harmony. Plus, it's a relatively quick and convenient meal, perfect for a weeknight dinner or a weekend gathering. Get ready to experience the magic of homemade shawarma – you won't be disappointed!

Ingredients:

For the Shawarma Marinade:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
4 cloves garlic, minced
2 tablespoons harissa paste (adjust to your spice preference)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
For the Herby Yogurt Sauce:
1 cup plain Greek yogurt
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
For Serving:
Pita bread or flatbreads
Shredded lettuce
Sliced tomatoes
Sliced red onion
Cucumber, thinly sliced
Pickled turnips (optional)
Hot sauce (optional)

Preparing the Herby Harissa Shawarma:

Marinating the Chicken: In a large bowl, combine the chicken pieces, minced garlic, harissa paste, olive oil, lemon juice, dried oregano, dried thyme, smoked paprika, ground cumin, ground coriander, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Add the chopped fresh parsley and cilantro. Mix everything together thoroughly, ensuring that the chicken is evenly coated with the marinade.
Let it Rest: Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Marinate in the refrigerator for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I usually aim for at least 4 hours, but overnight is my go-to for maximum flavor.

Cooking the Shawarma:

Preheating the Oven (Optional): While you can cook this entirely on the stovetop, I find that finishing it in the oven helps to ensure the chicken is cooked through and slightly caramelized. Preheat your oven to 400°F (200°C).
Searing the Chicken: Heat a large skillet (preferably cast iron) over medium-high heat. Add a tablespoon of olive oil to the skillet. Once the oil is hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches to avoid overcrowding.
Achieving a Good Sear: Sear the chicken for 2-3 minutes per side, until it is nicely browned and slightly crispy. The goal here is to develop a good crust on the outside of the chicken, which will add a lot of flavor. Don't move the chicken around too much while it's searing; let it sit undisturbed to develop a proper sear.
Finishing in the Oven (Optional): If using the oven, transfer the skillet with the seared chicken to the preheated oven. Bake for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If you're not using the oven, continue cooking the chicken in the skillet over medium heat, stirring occasionally, until it is cooked through.
Resting the Chicken: Once the chicken is cooked, remove it from the skillet (or oven) and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Slicing the Chicken: Using a sharp knife, slice the chicken into thin strips.

Preparing the Herby Yogurt Sauce:

Combining the Ingredients: In a medium bowl, combine the Greek yogurt, chopped fresh mint, chopped fresh dill, minced garlic, lemon juice, and olive oil.
Seasoning to Perfection: Season with salt and freshly ground black pepper to taste. Mix everything together thoroughly until well combined.
Adjusting the Consistency: If the sauce is too thick, you can add a tablespoon or two of water to thin it out to your desired consistency.
Chilling the Sauce: Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together. This step is optional, but I find that it really enhances the flavor of the sauce.

Assembling the Herby Harissa Shawarma:

Warming the Pita Bread: Warm the pita bread or flatbreads according to package instructions. You can warm them in a dry skillet, in the oven, or in a microwave. I prefer to warm them in a dry skillet for a slightly charred and crispy texture.
Layering the Ingredients: Spread a generous amount of the herby yogurt sauce onto the warmed pita bread. Top with shredded lettuce, sliced tomatoes, sliced red onion, and cucumber slices.
Adding the Shawarma: Add a generous portion of the sliced herby harissa shawarma to the pita bread.
Optional Toppings: If desired, add pickled turnips and hot sauce for extra flavor and spice.
Folding and Serving: Fold the pita bread in half or roll it up tightly. Serve immediately and enjoy!

Tips and Variations:

Spice Level: Adjust the amount of harissa paste and cayenne pepper to your desired spice level. If you're sensitive to heat, start with a smaller amount and add more to taste.
Vegetarian Option: Substitute the chicken with chickpeas or halloumi cheese for a vegetarian version. Marinate the chickpeas or halloumi in the same marinade as the chicken.
Grilling Option: Grill the chicken instead of searing it in a skillet. Thread the marinated chicken onto skewers and grill over medium heat until cooked through.
Serving Suggestions: Serve the shawarma with a side of hummus, baba ghanoush, or a simple salad.
Make Ahead: The chicken can be marinated and the yogurt sauce can be prepared ahead of time. Store them separately in the refrigerator until ready to use.
Leftovers: Leftover shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Homemade Harissa Paste: If you can't find harissa paste at your local grocery store, you can easily make your own. There are many recipes available online.
Bread Choice: While pita bread is traditional, you can also use other types of flatbreads, such as naan or lavash.
Adding Vegetables: Feel free to add other vegetables to your shawarma, such as bell peppers, zucchini, or eggplant.
Lemon Zest: Add a teaspoon of lemon zest to the yogurt sauce for an extra burst of citrus flavor.

Enjoy your homemade Herby Harissa Shawarma! I hope you love it as much as I do!

Conclusion:

This Herby Harissa Shawarma isn't just another recipe; it's a flavor explosion waiting to happen in your kitchen! From the vibrant, aromatic marinade to the perfectly crisped edges of the meat, every bite is a testament to the power of simple ingredients combined with a little bit of love. I truly believe this recipe will become a weeknight staple for you, just as it has for me. Why is it a must-try? Because it's incredibly versatile, surprisingly easy to make, and delivers restaurant-quality results without the restaurant price tag. The herby harissa marinade infuses the meat with a depth of flavor that's both spicy and refreshing, a delightful combination that will tantalize your taste buds. Plus, the recipe is easily adaptable to your preferences. Don't have harissa paste? A blend of chili powder, smoked paprika, and a touch of cumin will work in a pinch. Prefer chicken or lamb? Go for it! The beauty of this recipe lies in its flexibility. Now, let's talk serving suggestions! My personal favorite is to pile the shawarma onto warm pita bread with a generous dollop of creamy tzatziki sauce, crisp shredded lettuce, juicy tomatoes, and thinly sliced red onions. A sprinkle of fresh cilantro or parsley adds a final touch of freshness. But the possibilities are endless! Consider these variations: * Shawarma Bowls: Layer the shawarma over a bed of fluffy rice or quinoa, add roasted vegetables like bell peppers and zucchini, and drizzle with tahini dressing. * Shawarma Salad: Toss the shawarma with mixed greens, crumbled feta cheese, Kalamata olives, and a lemon-herb vinaigrette for a light and refreshing meal. * Shawarma Wraps: Use larger tortillas or wraps and add hummus, baba ghanoush, and pickled vegetables for a heartier option. * Shawarma Pizza: Top your favorite pizza dough with the shawarma, mozzarella cheese, and a sprinkle of red pepper flakes for a unique and flavorful pizza night. * Shawarma Skewers: Thread the marinated meat onto skewers and grill or bake for a fun and easy appetizer. The key to truly unlocking the potential of this Herby Harissa Shawarma is to experiment and find what you love best. Don't be afraid to get creative with your toppings and sides. The goal is to create a meal that's both delicious and satisfying. I'm so excited for you to try this recipe! I know you'll love the vibrant flavors and the ease of preparation. Once you've given it a go, I'd absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you'll enjoy. So, gather your ingredients, preheat your oven (or fire up your grill!), and get ready to embark on a culinary adventure. Happy cooking! I can't wait to see what you create!