Chicken Shawarma

Yes—marinate the chicken up to 24 hours ahead. Cook the chicken up to 4 hours before serving, let it cool, and refrigerate. Reheat gently in a 300°F oven for 8–10 minutes until warmed through, or reheat in a skillet over medium heat with a splash of water for 5 minutes, stirring occasionally.

Cumin and paprika are essential; omit turmeric if needed and it will still taste authentic. You can use 2 tablespoons of store-bought shawarma spice mix instead of measuring individual spices.

You're overcooking it—chicken thighs should only reach 165°F internal temperature. Use a meat thermometer. Also, don't skip the marinade; the oil and acid keep the meat moist during cooking.

Yes—preheat to 425°F, spread marinated chicken on a baking sheet in a single layer, and roast for 15–18 minutes until internal temperature reaches 165°F. You'll get less caramelization than pan-searing, so broil for the last 2 minutes if you want more color.

Warm pita, tahini sauce, hummus, tabbouleh, cucumber-tomato salad, and pickled turnips or onions are traditional. Rice or roasted vegetables work too.

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water for 3–4 minutes, stirring often, until steaming. Don't microwave—it dries the meat out.