Hey, my precious lambs! It’s Mariah Carey, kicking off the heels and firing up my kitchen for Mariah’s Culinary Butterfly. Today, I’m bringing you a dish that’s got my heart racing—This Street-Food Classic Will Become an At-Home Favorite with This Simple Recipe, and we’re talking Chicken Shawarma. Juicy, spiced chicken, tangy garlic sauce, all wrapped up in soft flatbread—it’s street-food heaven you can make right at home. I fell for this one wandering city streets years ago, and honey, I’ve cracked the code to bring it to my table. Grab a seat—we’re cooking this step-by-step, and I’m spilling all my tasty secrets.

I’ve always been a sucker for street food—that hustle, that smell, the way it hits your soul. Shawarma’s my jam—spinning on a spit, dripping with flavor, handed over in a warm wrap. First time I had it, I was out late after a show, scarfing it down under neon lights, sauce dripping on my shoes—pure bliss. Wanted that vibe at home, so I messed around—chicken, spices, a hot pan—and bam, it’s now a Carey classic. It’s quick, it’s bold, and it’s got that diva flair—perfect for when I’m craving something real without the trek.

We’re keeping it real—me and you, marinating, sizzling, maybe swaying to Heartbreaker while we wait. Takes about an hour with some chill time, and it’s a street-party vibe on your plate. So, blast some tunes, grab your skillet, and let’s make this shawarma magic happen, darling!

What You Need (For 4-6 Hungry Souls)

For the Chicken Shawarma

  • 2 pounds boneless chicken thighs (juicy—breasts work too, but thighs are king)
  • 3 tablespoons olive oil (extra virgin, ‘cause we’re extra)
  • 1 tablespoon ground cumin (earthy kick)
  • 1 tablespoon ground coriander (warm and toasty)
  • 1 teaspoon smoked paprika (smoky love)
  • 1 teaspoon ground turmeric (golden glow)
  • ½ teaspoon ground cinnamon (secret sweet vibe)
  • ½ teaspoon ground allspice (deep flavor)
  • 1 teaspoon garlic powder (or 3 fresh cloves, minced)
  • 1 teaspoon salt (kosher, my go-to)
  • ½ teaspoon black pepper (fresh-ground’s best)
  • Juice of 1 lemon (about 2 tablespoons—zesty pop)
  • 2 tablespoons plain yogurt (keeps it tender)

For the Garlic Sauce

  • ½ cup mayonnaise (creamy base)
  • ¼ cup plain yogurt (lightens it up)
  • 2 garlic cloves, minced (big ones—go bold)
  • 1 tablespoon lemon juice (fresh squeeze)
  • Pinch of salt (to taste)

For Serving

  • 6 flatbreads (pita, naan, or whatever’s soft)
  • 1 cup shredded lettuce (crisp and green)
  • 1 large tomato, sliced thin (juicy bites)
  • ½ red onion, sliced thin (sharp crunch)
  • Pickles (optional—dill or whatever’s tangy)
  • Fresh parsley, chopped (for that pop)

Gear

  • Big bowl (for marinating)
  • Skillet or grill pan (cast iron’s my baby)
  • Tongs or spatula
  • Small bowl (for sauce)
  • Knife and cutting board
  • Plastic wrap (for chilling)

Step 1: Marinate the Chicken

Let’s get this flavor party started, honey. Grab 2 pounds of boneless chicken thighs—thighs stay juicy, but breasts work if that’s your vibe. Pat ‘em dry with paper towels—wet meat won’t soak up the good stuff. Cut ‘em into strips—about 1-inch wide, not too small—keeps ‘em tender and quick to cook. Toss ‘em in a big bowl—give yourself room to mix.

Pour in 3 tablespoons olive oil—coats it nice. Add the cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, garlic powder, salt, and pepper—spices that scream street food. Squeeze that lemon juice in—brightens it up—and scoop in 2 tablespoons yogurt—keeps it succulent. Mix it with your hands—get in there, coat every strip. Cover with plastic wrap and chill it—30 minutes minimum, overnight if you’re a planner. Flavor’s gotta sink in deep.

First time I made this, I skipped the yogurt—chicken was good but dry. Learned it’s the secret—keeps it lush. Spilled half the spices on my counter once—clumsy day—still smelled like heaven.

Mariah’s Tip: Massage the marinade in—hands beat a spoon for this.

Step 2: Make the Garlic Sauce

While the chicken’s chilling, let’s whip up that sauce, lambs. Grab a small bowl—dump in ½ cup mayo and ¼ cup yogurt—creamy but light. Mince 2 big garlic cloves—fine, no chunks—and stir ‘em in. Squeeze in 1 tablespoon lemon juice—cuts the richness—and add a pinch of salt. Mix it ‘til smooth—should be thick, garlicky, with a tangy kick. Taste it—more lemon if you like it sharp. Cover and stick it in the fridge—lets the flavors meld.

I’ve over-garlicked this before—three cloves, whew, bold move. Dialed it back—two’s perfect. Made it once without chilling—still good, but cold’s better, trust me. Smells like a street cart already.

Mariah’s Tip: Grate the garlic if mincing’s a chore—same vibe, less work.

Step 3: Cook the Chicken

Time to sizzle, honey. Heat your skillet—cast iron or whatever’s big—over medium-high. Splash a teaspoon of olive oil—gets it going. Pull the chicken from the fridge—don’t wipe off the marinade, that’s flavor. Lay the strips in—single layer, no piling—cook 3-4 minutes a side. Should get golden, crispy edges—juicy inside. Flip with tongs—don’t mess too much, let it brown. Work in batches—takes 10-12 minutes total. Set ‘em on a plate when done.

Smells insane—spices popping, chicken sizzling. Burned my fingers snagging a piece once—couldn’t wait. First time, I overcrowded the pan—steamed instead of seared. Space is key—give ‘em room to shine.

Mariah’s Tip: Hot pan’s everything—test with a drop of water, should dance.

Step 4: Warm the Flatbreads

Grab your flatbreads—pita, naan, whatever’s soft. Heat ‘em quick—30 seconds a side in the same skillet, or wrap ‘em in foil and pop in a 300°F oven for 5 minutes. Should be warm, pliable—not crispy. Stack ‘em on a plate—keeps ‘em soft. I’ve skipped this—cold bread’s fine, but warm’s next-level.

Tore a pita once—too hot, my bad. Laughed it off—still ate it. Made ‘em for my crew—stack disappeared fast, had to heat more mid-meal.

Mariah’s Tip: Brush with a little oil—fancy touch if you’re feeling it.

Step 5: Assemble and Dig In

Time to build, lambs. Lay a flatbread flat—smear a big spoonful of garlic sauce down the middle. Pile on the chicken—generous, dripping with spice. Add shredded lettuce, tomato slices, red onion—crunch and juice. Toss in pickles if you’re tangy—dill’s my pick. Sprinkle parsley—green’s gotta pop. Roll it up—tight but not busting—or fold it taco-style if you’re messy like me.

First bite’s wild—juicy chicken, creamy sauce, fresh veg—street food in your kitchen. Made this for a late-night hang—folks went silent, just eating. Serve with extra sauce on the side—dipping’s clutch.

Mariah’s Tip: Double-wrap if it’s loaded—saves your lap.

Why I’m Obsessed

This shawarma’s my home-run hit—spicy, sweet, and so damn good. Brings the street to my table—easy but feels like a feast. Perfect when I’m craving that vibe without the hustle. Try it, snap a pic, hit me up on Mariah’s Culinary Butterfly. What’s your street fave, lambs? Holler!

Love,
Mariah