Print

Chicken Shawarma

Chicken Shawarma
Print Recipe

Chicken Shawarma is a quick and easy Middle Eastern dish featuring juicy, spiced chicken thighs marinated in a blend of yogurt, lemon juice, and aromatic spices. Perfect for wraps, salads, or served with rice and veggies, this recipe brings authentic, bold flavors to your table in under 30 minutes.

Ingredients

Scale

Chicken

  • 1 lb chicken thighs, cut into thin strips

Marinade

  • 1/2 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Garnish (optional)

  • Fresh parsley or cilantro, chopped

Instructions

  1. Prepare the Marinade: In a medium bowl, combine yogurt, olive oil, lemon juice, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Stir well until everything is fully blended and fragrant. This marinade will tenderize and infuse the chicken with deep flavors.
  2. Marinate the Chicken: Cut the chicken thighs into thin strips for even cooking. Add the chicken to the bowl with marinade and toss to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, or preferably overnight, to maximize flavor absorption.
  3. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, cooking for about 4-5 minutes per side until golden brown and cooked through. The chicken should be juicy with a slight char that brings out its smoky aroma.
  4. Assemble Your Shawarma: Serve the cooked chicken shawarma in warm pita bread or flatbreads, topped with fresh parsley or cilantro. Add your favorite accompaniments like garlic sauce, tahini, chopped tomatoes, or pickles for an authentic finishing touch.

Notes

  • Marinate longer: The more time the chicken soaks, the deeper the flavor.
  • Slice chicken thinly: Ensures quick, even cooking and tender bites.
  • Use thigh meat: For juiciness and that classic shawarma texture.
  • Don’t overcrowd the pan: Cook in batches to get a nice sear on the chicken.
  • Rest after cooking: Let chicken rest a few minutes for juices to redistribute.

Nutrition

Keywords: Chicken Shawarma, Middle Eastern, chicken thighs, spiced chicken, quick chicken recipe, healthy chicken, shawarma wrap

Find it online: https://marycorner.com/chicken-shawarma/