Middle Eastern Chicken Shawarma Recipe

Homemade Chicken Shawarma wrapped in pita bread

Middle Eastern Chicken Shawarma Recipe

This recipe teaches you how to make delicious chicken shawarma with a flavorful marinade and yogurt sauce, served with pita bread, vegetables, and optional hot sauce.

Course dinner

Cuisine middle eastern

Keyword chicken, shawarma

Prep Time 10

Cook Time 15

Marinating time 2

Servings people

Calories 358.9kcal

Ingredients

Chicken

2 lbs boneless boneless skinless chicken thighs

Marinade

¼ cup plain Greek yogurt
¼ cup olive oil
¼ cup lemon juice about 2 lemons
6 cloves garlic minced
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
salt and pepper to taste

Assembling:

Topping Ideas: sliced tomatoes cucumber, lettuce, pickles, tahini sauce, or garlic sauce

Instructions

Marinate:

In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Cook:

Remove the chicken from the marinade, allowing any excess to drip off.
Stovetop: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil to the pan, and let it heat up. Add the marinated chicken. Sauté the chicken for 6-8 minutes on each side, or until fully cooked and golden brown. If needed, cook the chicken in batches to avoid overcrowding the pan.
Oven method: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the chicken thighs on the prepared baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the edges are slightly charred.
While the chicken is cooking, prepare your desired toppings and warm up your pita or flatbread.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Chop into bite-size or slice the chicken into thin strips.

Assemble:

To assemble the shawarma, spread a layer of tahini or garlic sauce onto the warm pita or flatbread. Add the sliced chicken and your choice of toppings.
Wrap the filling with the flatbread, and enjoy your delicious homemade chicken shawarma.
Don't forget napkins—this tasty dish can get a little messy!

Nutrition