Description
This Irresistible Chicken Shawarma recipe offers a delicious homemade take on the classic Middle Eastern street food. Marinated boneless chicken thighs are infused with a fragrant blend of spices and yogurt, then grilled or pan-cooked to juicy perfection. Served in warm pita bread with fresh vegetables and drizzled with creamy tahini or garlic sauce, it’s a satisfying, flavorful meal perfect for any occasion.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs
- 3 tablespoons plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
To Serve
- 4 pita breads, warmed
- 1 cup chopped lettuce
- 1 medium tomato, sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 cup tahini sauce or garlic sauce
Instructions
- Prepare the Marinade: In a large bowl, combine the plain yogurt, olive oil, lemon juice, minced garlic, ground cumin, paprika, turmeric, cinnamon, coriander, black pepper, salt, and cayenne pepper if using. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to deeply penetrate and tenderize the meat.
- Preheat Cooking Surface: Heat a grill, grill pan, skillet, or oven broiler to medium-high heat, preparing it for cooking the chicken.
- Cook the Chicken: Place the marinated chicken thighs onto the hot cooking surface and cook for 5 to 7 minutes on each side. Cook until the chicken is fully cooked through and has a slightly charred, smoky edge.
- Rest and Slice: Remove the cooked chicken from the heat and let it rest for 5 minutes. This helps retain the juices. Then slice the chicken thinly for assembling the shawarma wrap.
- Assemble the Shawarma: Lay a warmed pita bread flat and layer the sliced chicken in the center. Top with chopped lettuce, sliced tomato, thinly sliced red onion, and fresh parsley.
- Add Sauce and Serve: Drizzle tahini or garlic sauce generously over the toppings. Roll or fold the pita bread securely to enclose the fillings and serve immediately while warm and flavorful.
Notes
- Marinate overnight for enhanced flavor and tenderness.
- For an authentic smoky flavor, cook the chicken on a grill pan or outdoor grill.
- Serve with pickled vegetables or a side of rice to make it a complete meal.
- Leftover chicken can be refrigerated for up to 3 days.
- Use gluten-free pita bread to make this recipe gluten-free.
