Chicken Shawarma
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Additional Time
3 hrs
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Total Time
3 hrs 35 mins
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Servings
14
-
Calories
418 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Shawarma
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The king of all Mediterranean street food - simple, savory Chicken Shawarma with a luscious lemon yogurt sauce - a treat for your tastebuds!
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Ingredients
Marinade
- 4 tablespoons avocado oil plus more for roasting
- 2 tablespoons lemon juice (1 lemon)
- 4 teaspoons ground coriander
- 1 tablespoon salt
- 1 tablespoon cumin ground
- 1 tablespoon ground cardamom
- 2 teaspoons smoked paprika
- 1 teaspoon Turmeric ground
- 1 teaspoon black pepper
- ½ teaspoon cloves ground
- ½ teaspoon cayenne pepper
- 8 chicken thigh about 2 pounds, boneless, skinless
Yogurt Sauce
- 1 cup yogurt plain, Greek
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- black pepper to taste
For Serving
- 4-6 flatbread (like naan)
- iceberg lettuce
- tomato sliced
- red onion peeled and thinly sliced
- cucumber chopped or sliced
Instructions
- Add all marinade ingredients into a large bowl or gallon-size Ziploc bag and mix well. Add the chicken thighs and toss until coated. Cover the bow or seal the bags and marinate in the fridge for at least 3 hours to overnight.
- To a small bowl, add the sauce ingredients and mix well. Place in the fridge in a sealed container until you're ready to assemble the wraps. (You do not have to make the sauce in advance, but it does allow the flavors to marry and stand out more.)
- When you're ready to start cooking, remove the chicken from the fridge and let it warm up on the counter for 20-30 minutes. Then preheat the oven to 425 degrees F, line a baking sheet with foil, and grease the foil with a light coating of avocado oil.
- Place the chicken thighs on the baking sheet in a single layer, and roast for 15 minutes until the chicken is fully cooked. (I like to check it has reached 165 degrees F internal temp with an instant-read thermometer). Once cooked through, turn the oven to broil and cook for a couple of minutes if you want the thighs slightly charred. (highly recommend!
- Remove from the oven and allow the chicken thighs to rest for 10 minutes before slicing them into thin strips. Assemble the wraps with a smear of yogurt sauce, chicken thigh strips, and veggies toppings of your choice. *Pro Tip: Place the wraps in the warm oven (after the chicken is cooked) for a few minutes prior to assembling.
Equipments used:
Notes
- The nutritional information above is for the chicken only and does not include toppings or sauce.
- Yogurt Sauce Nutritional Information (serving size: 2 tablespoons - makes 14 servings)
- Calories: 48 kcal
- Protein: 1g
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 7mg
- Sodium: 31mg
- Fiber: 0g
- Sugar: 1g
Nutrition Information
Show Details
Serving
2thighs
Calories
418kcal
(21%)
Carbohydrates
5g
(2%)
Protein
45g
(90%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.04g
(2%)
Cholesterol
215mg
(72%)
Sodium
1951mg
(81%)
Potassium
680mg
(14%)
Fiber
2g
(8%)
Sugar
0.4g
(1%)
Vitamin A
673IU
(13%)
Vitamin C
4mg
(4%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 2thighs | |
| Calories | 418kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 45g | 90% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 1951mg | 81% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 63mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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