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Easy Chicken Shawarma Recipe

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4.2 from 5 reviews

This Easy Chicken Shawarma recipe brings the authentic flavors of Middle Eastern street food to your home kitchen. Marinated in a fragrant blend of warm spices and citrus, juicy chicken thighs are cooked to perfection by baking, grilling, or stovetop methods. Served with fresh vegetables, pita bread, and creamy yogurt tahini sauce, this versatile dish is perfect for a satisfying weeknight meal or casual gathering.

Ingredients

Spice Mix

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom

Chicken and Marinade

  • 2 lbs. boneless skinless chicken thighs (about 8 thighs)
  • 1½ teaspoons kosher salt
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 2 cloves garlic, minced (optional)

Serving

  • 6 pita bread or lavash bread
  • 1 cup yogurt tahini sauce or tzatziki
  • 1 large tomato, sliced
  • 2 cups chopped lettuce
  • ½ cup sliced pickles

Instructions

  1. Prepare the Spice Mix: In a large bowl, combine cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamom. Mix thoroughly to ensure even distribution of spices.
  2. Season the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Sprinkle kosher salt evenly on both sides of the chicken pieces.
  3. Combine Chicken and Spices: Transfer the salted chicken thighs into the bowl with the prepared spice mix.
  4. Add Marinade Ingredients: Pour lemon juice, olive oil, and minced garlic (if using) over the chicken and spices. Stir well to coat all chicken pieces evenly.
  5. Marinate: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight, allowing flavors to meld deeply into the meat.
  6. Cooking Method Selection: Choose your preferred cooking method: baking, stovetop, grilling, or vertical skewer baking. Ensure to follow the respective instructions below carefully for best results.
  7. To Bake: Preheat oven to 425°F (218°C). Arrange marinated chicken on a sheet pan placed in the middle rack. Bake for 18-20 minutes or until internal temperature reaches 165°F. For extra browning, broil on top rack for 2-3 minutes, monitoring closely.
  8. To Cook on Stovetop: Heat a large skillet over medium-high heat until hot. Place chicken thighs in the skillet without overcrowding. Cook first side for 4-5 minutes until lightly charred, then flip and cook for 3 additional minutes or until chicken reaches 165°F internally. Cook in batches if necessary.
  9. To Grill: Preheat grill to 450°F. Clean and oil grates thoroughly. Place chicken on grill, cover, and cook for 5 minutes on first side. Flip and cook for 3-4 more minutes until internal temperature hits 165°F.
  10. To Cook on Vertical Skewer Pan: Preheat oven to 375°F. Thread marinated chicken pieces closely onto vertical skewers, rotating each piece to secure the stack. Spoon remaining marinade over stack. Place on baking sheet and bake for 75-90 minutes, basting midway, until 165°F inside.
  11. Rest the Chicken: Remove cooked chicken from heat source. Cover loosely with foil and let rest for 5 minutes to redistribute juices.
  12. Prepare Garnishes and Wraps: While chicken rests, slice tomatoes, chop lettuce, and prepare yogurt tahini or tzatziki sauce. Warm pita or lavash breads if desired.
  13. Slice Chicken: Cut rested chicken into ½-inch strips, reserving any juices.
  14. Assemble Shawarma Wraps: Spread pita bread with yogurt tahini sauce, top with chicken strips, sliced tomatoes, lettuce, and pickles. Drizzle with reserved chicken juices and additional sauce as desired. Fold and serve immediately.

Notes

  • Marinating overnight intensifies the flavor and tenderizes the chicken for best results.
  • Adjust spice quantities according to your heat preference, especially black pepper and paprika.
  • If using chicken breasts instead of thighs, reduce cooking time slightly to prevent drying out.
  • For a gluten-free option, substitute pita bread with gluten-free wraps or lettuce leaves.
  • The vertical skewer method mimics traditional shawarma cooking but requires special equipment or a make-shift rig.
  • Use an instant-read thermometer to ensure chicken is safely cooked to 165°F internal temperature.
  • Leftover chicken shawarma can be refrigerated for up to 3 days and reheated gently before serving.

Find it online: https://cookedbygrace.com/easy-chicken-shawarma-recipe/