Description
This Chicken Shawarma recipe brings the vibrant flavors of the Middle East to your kitchen with a perfectly spiced marinade and a creamy yogurt sauce. Tender, juicy chicken thighs are marinated overnight in a blend of aromatic spices, then quickly cooked on the stovetop or grill for a delicious charred finish. Served with fresh flatbreads, crisp lettuce, tomato, red onion, and optional cheese and hot sauce, this dish makes for a flavorful and satisfying meal perfect for any time of the week.
Ingredients
Scale
Chicken Marinade
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less heat)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper to taste
To Serve
- 4 – 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate Chicken: Combine all marinade ingredients—garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil—in a large ziplock bag. Add the chicken thigh fillets, seal the bag, and massage the marinade into the chicken to ensure even coating. Refrigerate and marinate for a minimum of 3 hours, preferably 24 hours, for maximum flavor infusion.
- Prepare Yogurt Sauce: In a bowl, mix Greek yoghurt, crushed garlic, cumin, a squeeze of lemon juice, salt, and pepper until smooth. Cover and refrigerate until ready to serve; the sauce will keep fresh in the fridge for up to 3 days.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil or lightly oil a BBQ grill/griddle and heat to medium-high. For an alternative, see notes for baking instructions.
- Cook the Chicken: Place marinated chicken pieces in the hot skillet or on the grill. Cook the first side for 4 to 5 minutes until it achieves a nice char. Flip and cook the second side for 3 to 4 minutes, as it cooks more quickly to prevent drying out. Ensure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the cooked chicken from heat and cover loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring tender and juicy meat.
- Assemble Shawarma Wraps: Warm the flatbreads if desired. Slice or shred the rested chicken. Lay out flatbreads and spread a generous amount of the yogurt sauce, then layer with sliced chicken, lettuce, tomato, red onion, and cheese if using. Add hot sauce according to taste. Roll up the flatbread tightly and serve immediately for a delicious meal.
Notes
- To bake the chicken instead of grilling or pan-frying, preheat the oven to 200°C (400°F). Arrange marinated chicken pieces on a baking tray lined with parchment paper and bake for 20-25 minutes or until cooked through.
- If you prefer less heat, reduce the cayenne pepper to 1/2 teaspoon or omit it completely.
- Chicken thighs are preferred for their juiciness and flavor, but chicken breasts can be used as a leaner alternative, adjusting cooking time accordingly.
- The yogurt sauce can be prepared up to 3 days in advance for convenience.
- Leftover shawarma can be stored in an airtight container in the fridge for up to 3 days.
