Description
This Chicken Shawarma recipe features tender, juicy chicken thighs marinated in a blend of aromatic Middle Eastern spices and yogurt, then grilled to perfection. Perfectly seasoned and smoky, it’s ideal for serving in pita or flatbreads with fresh veggies and flavorful sauces, offering a delicious taste of street food-inspired cuisine in your own kitchen.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
To Serve
- Pita or flatbread
- Tahini sauce
- Garlic sauce
- Lettuce
- Tomatoes
- Cucumbers
- Pickles
Instructions
- Prepare the marinade: In a large bowl, whisk together the minced garlic, plain Greek yogurt, olive oil, ground cumin, ground paprika, ground coriander, ground turmeric, ground cinnamon, ground allspice, optional cayenne pepper, salt, black pepper, and fresh lemon juice until fully blended.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
- Preheat cooking surface: Heat a grill or a skillet over medium-high heat to get it hot for cooking the chicken.
- Cook the chicken: Remove the chicken thighs from the marinade, letting excess drip off, and place them on the grill or skillet. Cook each side for about 5-6 minutes until the chicken is fully cooked through and has a nice charred exterior.
- Rest and slice: Let the cooked chicken rest for a few minutes to retain juices, then slice it thinly for serving.
- Serve: Serve warm in pita or flatbread, topped with tahini sauce, garlic sauce, fresh lettuce, tomatoes, cucumbers, and pickles for a complete shawarma experience.
Notes
- Chicken breasts can be used as an alternative, but thighs provide juicier, more flavorful results.
- For extra crispiness, broil the sliced chicken for 2–3 minutes before serving.
- Use non-dairy yogurt to make the dish dairy-free if needed.
- Omitting pita bread makes the dish gluten-free.
