Chicken Shawarma
Tender, juicy chicken bursting with warm spices, perfect for pita bread, rice, or salad. This homemade Chicken Shawarma recipe is easier than you think and packed with flavor.
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
Instructions
- 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.
- Add the chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Preheat oven to 400°F (200°C), grill to medium-high heat, or heat a skillet over medium-high heat.
- For oven: Arrange chicken on a baking sheet and bake for 25-35 minutes. For grill: Grill chicken for 5-7 minutes per side. For stovetop: Cook chicken in a skillet with olive oil for 6-8 minutes per side, or until cooked through (165°F/74°C).
- Let the chicken rest for 5-10 minutes, then slice thinly against the grain.
- Warm pita bread and fill with sliced chicken shawarma. Add desired toppings like tomatoes, cucumbers, red onion, and tahini sauce or hummus.