Description
This Chicken Shawarma recipe features tender, marinated chicken thighs seasoned with a blend of Middle Eastern spices, cooked to perfection in the oven or on the grill. Served with a tangy yogurt sauce, this dish is ideal for wraps, pita sandwiches, or rice bowls, offering a flavorful and aromatic meal that’s perfect for any day of the week.
Ingredients
Scale
Chicken Marinade
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Marinade: In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken thighs and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat Cooking Device: Preheat your oven to 425°F (220°C) or heat a grill or skillet over medium-high heat to prepare for cooking the chicken.
- Cook the Chicken: Remove the chicken from the marinade, shaking off any excess. Arrange the pieces on a baking sheet if using the oven, or place directly on the grill or in the skillet. Cook for 15 to 20 minutes, turning halfway through, until the chicken is fully cooked through and nicely charred on the edges.
- Rest and Slice: Allow the cooked chicken to rest for 5 minutes to retain its juices, then slice it thinly into strips suitable for serving.
- Make the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Mix until smooth and adjust seasoning to taste.
- Serve: Serve the sliced chicken shawarma with the yogurt sauce in pita bread or wraps, or over rice bowls, accompanied by fresh lettuce, tomatoes, and cucumbers for a complete meal.
Notes
- For deeper flavor, marinate the chicken overnight.
- Use boneless skinless chicken thighs for juicier, more flavorful results, but chicken breasts can be used as a leaner alternative.
- The cayenne pepper is optional; omit or adjust to control heat level.
- This recipe works well on the grill, in the oven, or in a skillet depending on your preference and available equipment.
- Serve with warm pita bread and fresh vegetables like cucumbers and tomatoes for an authentic shawarma experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
