Shawarma
The story
Shawarma lives or dies on two things: the spice on the chicken and the garlic sauce that goes with it. The bread is traditionally a delivery mechanism, thin and neutral, chosen specifically to get out of the way. The Shawarma Biscuit takes the opposite position. Warm-spiced chicken thighs, roasted until the edges char, piled onto a District Biscuit with toum-style garlic sauce, pickled turnip, and fresh herbs, where the base is an actual participant.
Pita has one advantage, which is that it folds. It also has one enormous disadvantage, which is that it tears the moment anything wet touches it, and shawarma is nothing but wet. Garlic sauce, chicken juices, tahini, pickle brine. The District Biscuit's crisp, buttery edges shrug all of that off, while the flaky layers take on the garlic sauce and turn into the best bite of the sandwich rather than the failure point.
This is the culinary canvas going somewhere unexpected and landing it. Warm spice, sharp pickle, aggressive garlic, cool herb, and buttery layers underneath. It should not work as well as it does.
Why you'll love it
- Real shawarma spice and garlic sauce without a vertical spit or a trip across town.
- The District Biscuit handles garlic sauce and chicken juices that would tear a pita in half.
- The marinade takes five minutes and does all the heavy lifting while the oven works.
- Pickled turnip brings acid and color, and it keeps for weeks once you make it.
- Works as a build-your-own spread for a crowd with almost no extra effort.
Ingredients
- 4 District Biscuits, warmed and split
- 1.5 lb boneless skinless chicken thighs
- 2 tsp each cumin, coriander, and smoked paprika
- 1 tsp each turmeric, cinnamon, and allspice
- 4 cloves garlic, minced, plus juice of 1 lemon and 3 tbsp olive oil
- 1/2 cup mayonnaise blended with 4 more cloves garlic and 1 tbsp lemon juice
- 1/2 cup pickled turnip or pickled red onion, sliced thin
- 1 cup shredded romaine and 1/2 cup chopped parsley
- 1 tomato, diced, and 1/4 cup tahini thinned with water
- Salt and black pepper
How to build it
-
1
Whisk the cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, minced garlic, lemon juice, olive oil, 2 tsp salt, and pepper into a thick marinade.
-
2
Toss the chicken thighs in the marinade until fully coated and let them sit at least 20 minutes, or up to overnight in the fridge for deeper flavor.
-
3
While the chicken marinates, blend the mayonnaise, additional garlic, and lemon juice into a fast toum-style garlic sauce and refrigerate it.
-
4
Heat the oven to 425F and spread the thighs in a single layer on a sheet pan, leaving space between them so they roast instead of steam.
-
5
Roast for 22 to 25 minutes, then run the pan under the broiler for 2 minutes to char the edges the way a spit would.
-
6
Rest the chicken 5 minutes, then slice it against the grain into thin strips, which is what gives shawarma its texture.
-
7
Warm the District Biscuits in a 350F oven for 5 minutes, split them, and spread garlic sauce generously on both cut faces.
-
8
Layer sliced chicken, pickled turnip, romaine, tomato, and parsley, drizzle with thinned tahini, cap, and serve immediately.
Pro tips & swaps
- Thighs only. Breast meat dries out under this much spice and this much heat and loses the whole point.
- Space the thighs on the pan. Crowded chicken steams, and you lose the charred edges that make it read as shawarma.
- Slice against the grain and slice thin. Thick chunks eat like roast chicken instead of shawarma.
- The garlic sauce should be more aggressive than feels reasonable. It gets tamed by everything else in the build.
- Marinate overnight and roast a double batch. Leftover shawarma chicken is one of the most useful things to have in a fridge.
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 Shawarma Biscuit ahead of time?
Yes, easily. Marinate the chicken up to 24 hours ahead, make the garlic sauce up to 4 days ahead, and roast the chicken up to 3 days ahead. Warm the sliced chicken briefly in a hot skillet and assemble on freshly warmed District Biscuits.
What's the best biscuit to use for a shawarma sandwich?
A sturdy, flaky biscuit with crisp edges, like a District Biscuit, is ideal because shawarma is loaded with garlic sauce, tahini, and chicken juices. Pita tears under that load, while the District Biscuit's buttery layers absorb the sauce and hold together.
Can I substitute the chicken in this recipe?
Yes. Lamb shoulder is traditional and outstanding with the same spice blend, and thick planks of cauliflower or pressed tofu take the marinade well for a meat-free version. Adjust roasting time to the protein.
Is there a gluten-free or vegetarian version of the Shawarma Biscuit?
Vegetarian works well with roasted cauliflower or chickpeas in the same marinade. Gluten-free is harder since the District Biscuit is wheat-based, so check with the District Biscuit cafe about gluten-free options. The rest of the build is naturally gluten-free.
How do I get charred edges without a shawarma spit?
High heat plus a short broil. Roast at 425F on a spaced-out sheet pan, then finish under the broiler for 2 minutes. The dry heat mimics the crisping that happens on the outside of a rotating spit.
What should I serve or drink with a Shawarma Biscuit?
Fattoush salad, hummus, or crisp cucumber and tomato with lemon all work. For drinks, mint lemonade is the classic pairing, and a dry rose or a cold pilsner handles the garlic well.
How many calories are in a Shawarma Biscuit?
A single build lands roughly in the 550 to 700 calorie range, driven largely by the garlic sauce and tahini. Swapping half the mayonnaise for Greek yogurt in the garlic sauce cuts it noticeably without losing the punch.
How do I store and reheat leftovers?
Store the sliced chicken, garlic sauce, pickles, and biscuits in separate containers for up to 3 days. Reheat the chicken in a hot dry skillet for 2 minutes and re-crisp the District Biscuit at 350F, then rebuild fresh.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure is why they hold up under garlic sauce and tahini where pita and ordinary bread tear or go soggy. It is your culinary canvas, built to carry big flavor from first bite to last.
