Chicken Shawarma
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Marinate
1 hr
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Total Time
1 hr 35 mins
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Servings
8
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Calories
371 kcal
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Course
Main Course, Snacks
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Cuisine
Middle Eastern
Chicken Shawarma
Description
This Chicken Shawarma recipe starts with a marinade that blends warm spices such as cumin, coriander, allspice, paprika, and garlic and onion powders with yogurt, olive oil, lemon juice, salt, and pepper. The chicken thighs soak in this mixture, which tenderizes the meat and infuses it with spice.
The cooking method includes grilling over a griddle or charcoal to achieve a nicely charred surface with smoky notes. Alternatively, oven roasting with a finishing broil replicates this effect by caramelizing the exterior while keeping the interior moist. The result is chicken with flavorful spices lightly caramelized on the outside.
To serve, the chicken is combined with fresh lettuce, chopped tomatoes, and red onion inside warm pita bread, accompanied by a yogurt-garlic sauce. The sauce, optionally spiced with Sriracha, adds creaminess and cooling contrast to the aromatic meat. This makes a satisfying sandwich or wrap commonly enjoyed across Middle Eastern cuisines.
Ingredients
MARINADE
- 2 teaspoon cumin powder
- 2 teaspoon ground coriander
- 2 teaspoon allspice powder
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup PLAIN yogurt or greek
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 2-3 teaspoon salt
- ¼ teaspoon black pepper ground
YOGURT-GARLIC SAUCE
- 1 cup PLAIN yogurt or greek
- 2 tablespoon mayonnaise optional
- 2 clove garlic freshly grated
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
- Sriracha sauce for spicy option
TO SERVE
- 8 pieces pita bread - or soft tortilla
- 3 cups lettuce
- 1 large red onion chopped
- 4 medium tomatoes chopped, ripe
Instructions
- In a large bowl, combine all the ingredients for the marinade and mix until well blended.
- Add the chicken thigh fillets and mix to coat completely. Cover bowl with plastic wrap and marinate for at least 1 hour or place in the fridge overnight.
- Make the yogurt-garlic sauce by simply mixing all the ingredients in a bowl. You can divide the sauce and add some sriracha to one part so you have two options. Cover and refrigerate until ready to use. You can also transfer sauce in a squeeze bottle for ease of use.
- Grill the chicken thighs using a griddle pan or over charcoal. Grill the first side for 4 to 5 minutes until nicely charred, then turn and grill for another for 3 to 4 minutes or until charring is even.
- For oven grilling: Preheat the oven to 425°F. Arrange the marinated chicken on a baking sheet pan lined with parchment paper. Roast for 30 minutes at 220°C/425°F. Move the pan to the top rack and broil very briefly until a little charred. Remove from the oven.
- Transfer grilled chicken into a deep serving dish with a cover or use a plate. Let it rest for 5 minutes before slicing. Slice the chicken into strips and place them back into the dish.
- Serve alongside the pita bread or tortilla wrap, sliced lettuce, tomatoes, onions and yogurt-garlic dip.
- To make a wrap, lay a pita bread or tortilla on a plate lined with parchment paper or foil. Top it with chicken, lettuce, tomatoes, and onions. Drizzle some yogurt-garlic sauce on top then fold to and wrap.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 764mg | 32% |
| Potassium | 702mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7725IU | 155% |
| Vitamin C | 29mg | 32% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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