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Marination is a critical step in preparing savory chicken shawarma. It infuses the meat with flavors and helps tenderize it. The key to a successful marinade lies in the balance of spices and acidity. In this recipe, the mixture of yogurt, lemon juice, garlic, cumin, paprika, and other spices works to enhance the chicken's natural flavor. Aim for a marinating time of at least 2 hours, but overnight is optimal. This extended time allows the spices to penetrate the meat, resulting in a more flavorful and tender shawarma.
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Chicken Shawarma

Discover the irresistible flavors of homemade Chicken Shawarma! This Middle Eastern favorite features tender, marinated chicken spiced to perfection, served in warm pita with fresh veggies and creamy sauce. Perfect for any occasion, this versatile dish can be customized to suit your taste. Join us on a culinary journey and elevate your cooking with this delicious recipe. Let’s make shawarma night a family tradition! #ChickenShawarma #MiddleEasternCuisine #HomeCooking #Foodie #HealthyEating

Ingredients

1 lb boneless, skinless chicken thighs

3 cloves garlic, minced

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

1 tsp smoked paprika

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper (adjust to taste)

1/4 cup plain yogurt

3 tbsp olive oil

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Pita bread or flatbreads (for serving)

Optional toppings: sliced tomatoes, cucumbers, onions, pickles, and tahini sauce

Instructions

Marinate the Chicken: In a large bowl, combine minced garlic, cumin, coriander, turmeric, smoked paprika, cinnamon, cayenne pepper, yogurt, olive oil, lemon juice, salt, and pepper. Mix well to create a marinade.

    Prepare the Chicken: Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

      Cook the Chicken: Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for about 5-7 minutes on each side until fully cooked and golden brown, with an internal temperature of 165°F (75°C).

        Rest and Slice: Once cooked, remove the chicken from the heat and let it rest for 5 minutes. Then, slice the chicken into thin strips.

          Assemble the Shawarma: Warm the pita bread or flatbreads. Place a generous amount of sliced chicken in the center. Top with your choice of sliced tomatoes, cucumbers, onions, pickles, and a drizzle of tahini sauce.

            Garnish: Sprinkle chopped parsley over the top for a fresh touch. Roll up the bread to enclose the fillings and serve immediately.

              Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 4