Spiced, grilled & swaddled chicken thighs with the works from Cook This Book: Techniques That Teach and Recipes to Repeat (page 71) by Molly Baz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on February 14, 2026

    Made this several times and its sooo good! The quick pickled red onions is my go to recipe!

  • nicole_951dmi on February 13, 2026

    thought the chicken was delicious, used the cast iron since it’s snowy

  • MarieMacCheese on December 31, 2025

    I much prefer the NYTimes recipe for this one, and oven is easier than the grill for year round. What I will say is that I’m taking the cayenne from this recipe and adding it to the NYTimes one.

  • thefritschkitchen on June 24, 2025

    This was great - I made the marinade the night before and grilled them in the afternoon. This will be my go-to shawarma! I did my own recipe for pickled red onions and served with Smitten Kitchen's avocado-cucumber salad, which was a great accompaniment. Kids and spouse eat it up! 2 lbs were not enough - will definitely need to make more in the future.

  • luluinphilly on March 02, 2023

    THIS is the shawarma recipe that beats them all (I am looking at you sam sifton, smitten kitchen and serious eats) the yogurt marinade adds tenderness and molly's blend has an amped up amount of spices that leads to a more pronounced flavor at the end. We make this on repeat !

  • averythingcooks on April 23, 2022

    She calls for 2 lbs (ie 6 small boneless skinless thighs) & my 6 thighs (as usual) only weighed 1 lb - where do all these giant chickens live?? I halved the marinade and cooked the thighs in the air fryer which worked great. I had herbs to use and so added parsley & dill to the yogurt sauce and also chopped some romaine to include in the pitas. With a vinegary coleslaw on the side, we had a great dinner. I would repeat this chicken for sure.

  • TTTLauren on April 21, 2022

    Made it 3 times. i make a good red pepper hot sauce which I think is required to complete the dish. The marinade and the pickled onions worked out as well.

  • Emily Hope on June 09, 2021

    This was a well-liked version of grilled chicken in a pita, if not remarkably different from other similar recipes (e.g. Diana Henry has a few that remind me of this one) -- C did remark that perhaps the yogurt made things a little more moist. In addition to the yogurt sauce, made some 2-minute stick blender toum (Epicurious) because it's garlic season! Would def. do that again. Served with a greek-ish tomato and cucumber salad with feta.

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