Chicken Shawarma is a flavorful Middle Eastern dish made with marinated chicken cooked to perfection—juicy, spiced, and often served in wraps, bowls, or with rice. 🌯🍗
Ingredients (Serves 4)
For the Chicken Marinade:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 3 tbsp plain yogurt
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper (optional, for heat)
- ½ tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
For Serving:
- Pita bread or flatbreads
- Sliced tomatoes, cucumber, and onions
- Fresh parsley or cilantro
- Garlic sauce, tahini, or tzatziki
Instructions
- Marinate the Chicken
- In a bowl, combine yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice.
- Add chicken and coat thoroughly.
- Cover and refrigerate at least 1 hour, preferably overnight for best flavor.
- Cook the Chicken
- Oven Method: Preheat oven to 400°F (200°C). Spread chicken on a baking sheet and bake 20–25 minutes until cooked through.
- Skillet Method: Heat a little oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and fully cooked.
- Optional: Slice cooked chicken and sear quickly in a hot skillet for extra char.
- Assemble Shawarma
- Place chicken in pita or flatbread.
- Add sliced vegetables and drizzle with garlic sauce, tahini, or yogurt sauce.
- Garnish with fresh herbs.
Tips
- Use chicken thighs for juicier results; breasts work too.
- For extra flavor, grill the chicken or use a broiler to mimic traditional shawarma.
- Serve with rice, hummus, or pickled vegetables for a complete meal.
If you want, I can also give a “quick weeknight chicken shawarma” recipe that uses just 5 ingredients and cooks in under 20 minutes, still full of flavor.
Do you want me to do that?
