Classic Chicken Shawarma Recipe

I want a fully tested, step-by-step recipe that delivers an authentic Arabic chicken shawarma, prepared in the most traditional way possible yet adapted to a sous-vide cook-through. The flavour profile must come from a yogurt-based marinade—thick, tangy and warmly spiced—so the meat is fragrant and juicy before it ever touches heat.

Here’s what I need from you:

• Precise ingredient list (metric + imperial) with easily sourced spices
• Detailed instructions for the yogurt marinade: order of spices, resting time and refrigeration tips
• Clear sous-vide parameters (temperature, time, bagging method), followed by a brief high-heat finish that mimics a vertical spit’s char without losing moisture
• Slicing technique for the classic thin ribbons and advice on holding the meat warm for service
• Serving notes that keep the dish rooted in tradition—garlic sauce, pickles, flatbread—plus any make-ahead or storage guidance
• Short chef’s notes explaining why each step matters, so I can replicate the flavours consistently

Acceptance criteria: the final recipe must yield tender, well-seasoned chicken with a recognisable shawarma aroma and a lightly charred exterior when finished; it should be repeatable in a home kitchen with standard equipment.

If that sounds clear, let’s bring real shawarma to the table.