Craving authentic Middle Eastern flavors? Learn to make irresistibly delicious chicken shawarma at home with this surprisingly simple recipe.
Unlock the secrets to juicy, spice-infused chicken that will transport your taste buds straight to the heart of the Middle East!
Ingredients for Chicken Shawarma
Okay, so let's talk ingredients – trust me, it's easier than trying to spell "shawarma" correctly on the first try! You'll need about 2 pounds of boneless, skinless chicken thighs. Trust me, thighs are way more flavorful, but breasts can do the trick too.
Now, for the magic marinade! Grab a garlic clove – minced, please – and mix it with 1 tablespoon each of ground coriander, cumin, and cardamom. A teaspoon of cayenne—or half if you're spice-averse—adds zest, plus 2 teaspoons of smoked paprika. This flavor profile is key to getting that deeply authentic taste. A dash of salt, some pepper, 2 tablespoons of lemon juice, and 3 tablespoons of olive oil, and you're golden!
Mix it all up in a ziplock bag – then it's marinade time! Don't skimp; let that chicken soak in all those glorious flavors!
Preparing the Yogurt Sauce
With the chicken marinating, let's whip up a yogurt sauce that'll knock your socks off! This part's super easy, I promise.
I start by grabbing a bowl and tossing in one cup of Greek yogurt. Then, I crush in one clove of garlic – you can mince it if you're feeling fancy, but I'm all about speed! A teaspoon of cumin goes in next, followed by a good squeeze of lemon juice. Don't be shy! For a similar refreshing taste that's Mediterranean-inspired, try adding crumbled feta cheese.
Now, I add a pinch of salt and pepper – to taste, of course. You know, "a pinch" is about 1/8 tsp!
I stir everything together until it's smooth. It should look creamy and delicious. I pop it in the fridge until we're ready to serve. That way, it'll be nice and cold when it hits that warm, juicy chicken. That's it – we're done. See? I told you it was easy!
Cooking the Chicken
Now, let's cook this chicken – I can already smell how amazing it will be! Get your skillet screaming hot over medium-high heat with a tablespoon of oil; alternatively, brush your BBQ with oil.
I'm telling you, the sizzle is the best part! Now, carefully lay the marinated chicken pieces–that have been sitting for at least 3 hours–on the hot surface. Don't overcrowd the pan; you might have to go in batches! Cook for 4-5 minutes on the first side—look for a lovely char.
Flip the chicken and cook for another 3-4 minutes. The second side always cooks faster, isn't that how it always goes? Remove the chicken from the heat, tent it loosely with foil, and let it rest for 5 minutes before slicing. This keeps it juicy!
Serving Suggestions
After you've rested the chicken and locked in all those tasty juices, it's time to figure out how to get this shawarma onto the table—and into everyone's happy bellies! I usually slice the chicken thinly; it makes it easier to pile onto flatbreads.
Now, grab those warm flatbreads—Lebanese bread or pita works great! Smear generously with Yogurt Sauce (or dairy-free Tahini, if you're into that).
Don't be shy! Toss on some lettuce, tomato, and then load up on that flavorful chicken shawarma. A little red onion adds a nice bite, too. I even like a sprinkle of cheese and hot sauce, if you're feeling adventurous!
Roll it all up tight, like you're giving it a hug, and take a big bite. It's seriously the best! This should be enjoyed immediately.
Recipe Notes
I've got some extra pointers for you to make this Chicken Shawarma even easier and more delicious – let's dive right into my notes!
Want to get ahead? Freeze the chicken in the marinade – it'll marinate as it defrosts! I even grilled it in the morning once for 50 people (talk about a crowd!), reheated it with the juices, and no one knew the difference!
For big Lebanese bread (think pizza-sized), use about 300g of raw chicken per person; for average appetites 200-250g should do the trick. I usually use six 5oz chicken pieces!
Though thigh is best–so juicy!–chicken breast works too. Just slice them thin, marinate, cook on high for 2 minutes each side until golden! Perfect!
If you wanna mix it up, make some Middle Eastern lentil rice (Mejadra). Baking is fine at 425F for 20-25 minutes if you don't have a grill, it still tastes good.
Short Recipe Version
Prep Time: 20 mins
Cook Time: 20 mins
Serving Size: 4
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, and pepper.
- Add chicken to the marinade, ensuring it's fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat oven to 400°F (200°C).
- Arrange chicken in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Let rest for a few minutes, then slice thinly.
Nutrition (per serving, estimated):
- Calories: 450
- Protein: 50g
- Fat: 25g
- Carbohydrates: 5g