Name: Chicken Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs boneless (skinless chicken thighs); 1/2 cup plain yogurt; 1/4 cup lemon juice; 2 tablespoons olive oil; 6 cloves garlic (minced); 2 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon turmeric powder; 1 teaspoon ground coriander; 1/2 teaspoon allspice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste; Pita bread (for serving); Chopped tomatoes (for serving); Sliced cucumbers (for serving); Red onion (thinly sliced (for serving)); Tahini sauce or hummus (for serving)

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Chicken Shawarma is one of those dishes I could eat every single day. Seriously, the flavors are just incredible!

It’s perfect for a weeknight dinner, but it’s also great for a casual get-together with friends.

The best part is that it’s way easier to make at home than you might think. I’ll walk you through every step.

Recipe Overview: Chicken Shawarma

This Chicken Shawarma is all about tender, juicy chicken bursting with warm spices. It’s got that amazing savory flavor, with a hint of brightness from the lemon juice.

Think of it like a Middle Eastern taco or wrap.

You can serve it in pita bread, over rice, or even on a salad.

It is incredibly versatile.

I love setting out all the fixings and letting everyone build their own perfect bite.

Detailed Ingredients for Chicken Shawarma

Here’s what you’ll need to create this magic:

Chicken: 2 lbs boneless, skinless chicken thighs (you can use breasts, but thighs stay juicier)
Plain Yogurt: 1/2 cup (full-fat is best for flavor and tenderness)
Lemon Juice: 1/4 cup (freshly squeezed is key!)
Olive Oil: 2 tablespoons
Garlic: 6 cloves, minced (don’t skimp on the garlic!)
Spices:
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and black pepper to taste
For Serving (optional):
- Pita bread
- Chopped tomatoes
- Sliced cucumbers
- Red onion, thinly sliced
- Tahini sauce or hummus

Ingredient Notes & Substitutions:

If you don’t have allspice, you can use a pinch of ground cloves instead.

Feel free to adjust the cayenne pepper to your liking.

For a shortcut, you could use a pre-made shawarma seasoning blend, but I find making your own gives you the best, freshest flavor. You control all the ingredients that way.

Step-by-Step Instructions for the Perfect Chicken Shawarma

1. Make the Marinade: In a large bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne pepper (if using), salt, and pepper. Make sure everything is really well combined. This creates a flavor explosion for the chicken.

2. Marinate the Chicken: Add the chicken thighs to the bowl. Use your hands or tongs to thoroughly coat each piece of chicken with the marinade. Really massage it in there! Cover the bowl with plastic wrap or a lid.

3. Chill Time: Let the chicken marinate in the refrigerator for at least 30 minutes. Longer is better, though – even up to overnight! This allows the flavors to really penetrate the chicken and makes it super tender.

4. Get Cooking: You have a few options for cooking the chicken.

Oven: Preheat your oven to 400°F (200°C). Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 25-35 minutes, or until the chicken is cooked through and slightly browned. The internal temperature should reach 165°F (74°C).
Grill: Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through and nicely charred.
Stovetop: Heat a large skillet or grill pan over medium-high heat. Add a little olive oil to the pan. Cook the chicken for 6-8 minutes per side, or until cooked through.

5. Rest and Slice: Once the chicken is cooked, remove it from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute, resulting in more tender chicken. Then, slice the chicken thinly against the grain.

6. Assemble and Serve: Warm the pita bread, if using. Fill the pitas with the sliced chicken shawarma. Add your favorite toppings, like chopped tomatoes, cucumbers, red onion, and a drizzle of tahini sauce or a dollop of hummus.

Chicken Shawarma Variations & Tips

Spice it Up: Add a pinch of red pepper flakes to the marinade for extra heat.
Make it Ahead: You can marinate the chicken for up to 24 hours in advance. This is great for meal prepping.
Storage: Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken gently in a skillet, in the microwave, or in the oven until warmed through.
Serving Suggestions: Get creative! Serve the shawarma over rice, couscous, or a salad. Add some pickled turnips or a sprinkle of fresh parsley for extra flavor. Try using different flatbread.

Key Details

Prep time: 15 minutes (plus marinating time)
Cook time: 25-35 minutes (depending on cooking method)
Total time: 40-50 minutes (plus marinating time)
Servings: 6-8
Equipment you’ll need: Large bowl, baking sheet (or grill, or skillet), cutting board, knife