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Chicken Shawarma-1

Chicken Shawarma

This Chicken Shawarma recipe brings the beloved flavors of Middle Eastern street food right into your kitchen. Tender pieces of chicken marinated in aromatic spices, then roasted or grilled and served in warm pita with your favorite toppings. Perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams boneless, skinless chicken thighs about 6 medium thighs
  • 120 ml plain yogurt 1/2 cup
  • 30 ml fresh lemon juice 2 tablespoons
  • 30 ml olive oil 2 tablespoons
  • 3 cloves garlic, minced
  • 5 ml ground cumin 1 teaspoon
  • 5 ml ground coriander 1 teaspoon
  • 5 ml ground paprika 1 teaspoon
  • 2.5 ml ground turmeric 1/2 teaspoon
  • 2.5 ml ground cinnamon 1/2 teaspoon
  • 1 ml cayenne pepper 1/4 teaspoon
  • 5 ml salt 1 teaspoon
  • 2.5 ml black pepper 1/2 teaspoon
  • 4 rounds pita bread
  • 1 small sliced cucumber
  • 2 small sliced tomato
  • 1/2 small sliced red onion
  • 15 grams fresh parsley, chopped 2 tablespoons, optional
  • 60 ml garlic sauce or tahini sauce 1/4 cup, optional

Equipment

  • 1 large mixing bowl
  • 1 grill pan or skillet
  • 1 baking tray if oven-roasting
  • 1 tongs
  • 1 measuring spoons
  • 1 aluminum foil optional, for keeping warm

Method
 

  1. In a large mixing bowl, combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper.
  2. Add chicken thighs and thoroughly coat with marinade. Cover and refrigerate for at least 1 hour, up to overnight for best flavor.
  3. Preheat grill pan, skillet, or oven to 220°C (425°F).
  4. Remove chicken from marinade, shaking off excess. Grill or pan-cook chicken thighs for 5-6 minutes per side, until cooked through and nicely charred. Alternatively, place chicken on a baking tray and roast in the oven for 20 minutes, turning once.
  5. Transfer cooked chicken to a cutting board, rest for 5 minutes, then slice thinly.
  6. Warm pita rounds. Fill each with sliced chicken, cucumber, tomato, red onion, and parsley. Drizzle with garlic sauce or tahini, if using.
  7. Serve immediately, wrapping in foil if desired to keep warm.

Notes

Marinating longer (overnight) gives deeper flavor.
Chicken breasts can be used, but thigh meat is more tender and juicy.
You can add pickles or lettuce for extra crunch.
Serve with a side of rice or salad for a complete meal.