Chicken Shawarma
The story
Somewhere out there, a pita is quietly weeping. It knows. The moment you pile spit-roasted shawarma chicken, garlic toum, and snappy pickles onto a golden District Biscuit, the old rules of the wrap are officially over. This is Mediterranean street food that traded its passport for a buttery, flaky upgrade.
Here's the thing about shawarma: it's gloriously juicy, aggressively garlicky, and dripping with everything good. Bread surrenders. A soft bun goes to mush by bite three. But a District Biscuit? Crisp edges, flaky layers, and enough structural integrity to hold the whole spiced, saucy situation together without waving a white flag. It soaks up just enough of that toum to be dangerous, and none of the sog.
Off the spit, onto the biscuit. Lunch that eats like a reward. Dinner that makes you cancel your reservation. Your culinary canvas has never been this well-seasoned.
Why you'll love it
- Juicy, spiced shawarma chicken meets a biscuit that stays crisp instead of collapsing
- Garlic toum brings a creamy, punchy hit that soaks in without turning soggy
- Pickles and tomato cut the richness with cool, tangy crunch
- Handheld enough for lunch, hearty enough to close out dinner
- Restaurant-level flavor built on a base that actually holds the line
Ingredients
- 4 District Biscuits, warmed and split
- 1 lb boneless chicken thighs, sliced thin
- 2 tbsp shawarma spice blend (cumin, coriander, paprika, turmeric, cinnamon, garlic powder)
- 2 tbsp olive oil, plus more for the pan
- 1/2 cup garlic toum (whipped garlic sauce)
- 1/2 cup sliced dill or shawarma pickles
- 2 ripe tomatoes, sliced or diced
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- Fresh parsley, chopped, for finishing
How to build it
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1Warm the District Biscuits and split them horizontally, keeping the flaky tops intact for the lid.
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2Toss the sliced chicken thighs with shawarma spice, olive oil, lemon juice, salt, and pepper until fully coated; let sit 10 minutes if you have time.
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3Heat a splash of oil in a skillet over medium-high and sear the chicken in a single layer, undisturbed, until edges char and caramelize, about 3-4 minutes per side, then finish cooking through.
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4Rest the chicken a minute, then give it a rough chop so it piles easily onto the biscuit.
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5Spread a generous layer of garlic toum across the bottom half of each warm biscuit.
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6Mound on the shawarma chicken, then top with tomato and a tangle of pickles.
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7Finish with chopped parsley and an extra dot of toum, then crown with the biscuit lid and serve immediately.
Pro tips & swaps
- Chicken thighs beat breasts here — they stay juicy under high heat and take on more char, which is where shawarma flavor lives.
- Make the toum and the spice blend ahead; both keep for days and turn weeknight assembly into a two-minute job.
- Don't crowd the pan. Sear the chicken in batches so it caramelizes instead of steaming into sad, gray strips.
- For a make-ahead lunch, cook the chicken in advance and assemble fresh so the District Biscuit stays crisp — never pre-build and let it sit.
- Want heat? A drizzle of harissa or a few pickled chilies takes this from great to unforgettable.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Chicken Shawarma Biscuit ahead of time?
You can prep every component ahead — cook and refrigerate the shawarma chicken, and make the garlic toum up to several days in advance. Just assemble right before serving so the District Biscuit stays crisp and the layers stay distinct. Pre-built and left to sit is the one way to lose the crunch.
What is the best biscuit for shawarma?
A sturdy, flaky biscuit with crisp edges is essential, which is exactly what a District Biscuit delivers. Shawarma is juicy and saucy, so soft bread or a squishy bun turns to mush fast, while the District Biscuit's layers soak up just enough toum without collapsing. It's built to carry a heavy, flavorful load.
What can I substitute for garlic toum?
If you can't find toum, a thick garlic aioli or a garlicky Greek yogurt sauce both work beautifully and keep that creamy, punchy backbone. You can also whisk minced garlic and lemon into mayo in a pinch. Whatever you choose, keep it bold — the garlic is a defining part of this build.
Is there a vegetarian or gluten-free version of this biscuit?
For vegetarian, swap the chicken for roasted cauliflower or crispy chickpeas tossed in the same shawarma spice — the toum, pickles, and tomato carry it easily. The chicken and toppings are naturally gluten-free, so the only swap for gluten-free is the base; check with the District Biscuit cafe about options or use your preferred gluten-free biscuit.
How do I get restaurant-style char on the shawarma chicken at home?
Use chicken thighs, get your skillet or grill pan properly hot, and don't move the chicken while it sears — let it sit undisturbed so the spiced edges caramelize. Cooking in batches instead of crowding the pan is the trick, since crowding steams the meat instead of charring it. That caramelization is where the shawarma flavor really comes alive.
What should I serve or drink with the Chicken Shawarma Biscuit?
A crisp cucumber-tomato salad, lemony rice, or a side of extra pickles all round out the plate nicely. To drink, try mint lemonade, a dry rosé, or a hoppy lager to cut through the garlic and spice. It's a flexible build for both a casual lunch and a proper dinner spread.
How many calories are in a Chicken Shawarma District Biscuit?
A single assembled biscuit lands roughly in the 450-600 calorie range, depending on how heavy-handed you get with the toum and how large your biscuit is. The chicken brings solid protein, while the toum and biscuit account for most of the richness. Treat it as a satisfying, full meal rather than a light snack.
How do I store and reheat leftovers?
Store the components separately — chicken in an airtight container in the fridge for up to three days, toum and pickles chilled as well. Reheat the shawarma chicken in a hot skillet to revive the char, warm the District Biscuit in the oven or toaster to bring back its crisp edges, then assemble fresh. Reheating a fully built biscuit is the one thing to avoid.
What makes a District Biscuit different?
District Biscuits are premium, made with crisp edges and genuinely flaky layers that give you structure most breads and muffins can't. That's why they hold up under a juicy, saucy build like shawarma without going soggy — they're your culinary canvas. Every layer is designed to carry big flavor and stay intact from first bite to last.
