Description

A bold, flavor-packed chicken shawarma recipe that’s tender, spiced to perfection, and easy to make at home. Juicy marinated chicken is oven-roasted or grilled, then sliced and served with fresh veggies, pita, and tangy sauces.

Ingredients

2 lbs boneless, skinless chicken thighs
1/2 cup Greek yogurt
3 tbsp olive oil
3 garlic cloves, minced
2 tbsp fresh lemon juice
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp smoked or sweet paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (optional)
1 tsp salt
1/2 tsp freshly ground black pepper
Pita or flatbreads, for serving
Fresh toppings: diced tomatoes, cucumber, lettuce, red onion
Sauces: tahini or garlic sauce

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Instructions

In a large bowl, whisk together yogurt, olive oil, garlic, lemon juice, and all spices.
Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
Preheat oven to 425°F (220°C) or heat a grill/grill pan. Arrange chicken in a single layer on a baking sheet or grill pan.
Roast or grill chicken for 20–25 minutes, flipping once halfway through, until cooked through and slightly charred on edges.
Let chicken rest for 5 minutes, then slice into thin strips.
Serve in pita or flatbread with fresh toppings and a drizzle of sauce. Enjoy warm.

Notes

For extra char, broil chicken for the last 2 minutes of cooking.
Substitute chicken breast for a leaner option, but monitor to avoid overcooking.
Create a shawarma bowl with rice, greens, and veggies for a gluten-free alternative.