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Chicken Shawarma

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Chicken Shawarma is a flavorful Middle Eastern dish made with tender chicken marinated in aromatic spices, garlic, lemon, and yogurt. Perfect for wraps, rice bowls, or salads, this homemade version delivers bold, authentic-inspired flavor with simple ingredients.

Ingredients

  • 2 lb boneless, skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 4 garlic cloves, minced
  • 1/2 cup plain yogurt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Pita bread, lettuce, tomatoes, cucumbers, red onion, pickles, garlic sauce, or tahini sauce for serving (optional)

Instructions

  1. In a large bowl, combine the olive oil, lemon juice, garlic, yogurt, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
  2. Add the chicken thighs and toss until evenly coated in the marinade.
  3. Cover and refrigerate for at least 2 hours, preferably overnight.
  4. Preheat the oven to 425°F (220°C), or prepare a grill or skillet over medium-high heat.
  5. Arrange the marinated chicken on a baking sheet or cooking surface.
  6. Cook for 20 to 25 minutes in the oven, or until the chicken reaches an internal temperature of 165°F (74°C). If grilling, cook for about 6 to 7 minutes per side.
  7. For extra color, broil the chicken for 2 to 3 minutes after baking.
  8. Remove from heat and let rest for 5 minutes.
  9. Slice the chicken into thin strips.
  10. Serve in pita bread, over rice, or on a salad with your favorite toppings and sauces.

Notes

  • Chicken thighs provide the juiciest and most flavorful results.
  • Marinating overnight develops the best flavor.
  • Serve with garlic sauce, tahini, hummus, or fresh vegetables.
  • Store cooked chicken in the refrigerator for up to 4 days.
  • The marinated chicken can be frozen for up to 3 months before cooking.

Nutrition

Find it online: https://thefamilycooking.com/chicken-shawarma-2/