Chicken Shawarma
Chicken Shawarma is a bold, juicy, and flavorful Middle Eastern street food classic made easy at home. This recipe features tender marinated chicken thighs infused with aromatic spices and yogurt, delivering authentic savory taste with a juicy punch. Perfect for wraps, salads, and rice bowls, it offers versatile serving options and quick prep for busy weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (including marinating)
- Yield: 4 servings
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Middle Eastern
- Diet: Gluten-Free (if served without pita), Dairy (due to yogurt)
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs skinless, boneless chicken thighs
- 1 cup plain yogurt
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 tsp turmeric
- 1/4 tsp ground cinnamon
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the Marinade: In a large bowl, whisk together the yogurt, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, olive oil, lemon juice, salt, and pepper until well combined to form a fragrant, colorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring every piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, for maximum flavor absorption.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook each side for 5–7 minutes until slightly charred and fully cooked through, creating crispy caramelized edges.
- Rest and Slice: Remove the cooked chicken from heat and allow it to rest for a few minutes to retain all juices. Slice thinly against the grain for tenderness and easy serving.
- Assemble Your Shawarma: Serve the sliced chicken in warm pita bread or flatbreads with fresh vegetables like cucumber, tomato, and onions. Drizzle generously with garlic sauce or tahini to finish.
Notes
- Marinate Longer: For extra tender and flavorful chicken, marinate for 8 to 24 hours if possible.
- Use chicken thighs: They stay juicier and more flavorful than breasts when cooked quickly.
- High Heat Cooking: Cooking on medium-high heat creates caramelized edges essential for authentic shawarma texture.
- Slice Thinly: Cutting against the grain ensures every bite is tender and easy to chew.
- Rest Before Slicing: Allow cooked chicken to rest to lock in moisture before slicing.
Nutrition
- Serving Size: 1 serving (about 4 oz cooked chicken)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
Find it online: https://amandafood.com/chicken-shawarma/