Chicken Shawarma
User Reviews
5
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Prep Time
2 hrs
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Cook Time
30 mins
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Additional Time
5 mins
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Calories
639 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Shawarma
Description
This Chicken Shawarma relies on a complex spice mix combining cumin, coriander, paprika, garlic powder, cayenne, cinnamon, black pepper, and salt that infuses the chicken thighs with layered flavors. The marinade includes olive oil and lemon juice, which tenderize and brighten the meat, while sliced onions cook alongside to add sweetness and moisture.
Marinating for at least two hours or overnight enhances flavor penetration. Baking at 425°F allows the chicken to roast rather than steam, developing caramelized edges and juicy interior. Resting the cooked thighs before slicing preserves juices, resulting in tender slices cut against the grain.
The yogurt sauce made with Greek yogurt, lemon juice, garlic, salt, and pepper balances the shawarma’s spices with a creamy, fresh note. By serving the chicken and onions on warm pita bread with optional salad ingredients, the dish offers a hearty and flavorful meal.
For convenience, marinate in a resealable bag and line the baking sheet for easier cleanup. Avoid overcrowding the pan to prevent steaming. Cooking can be adapted to grilling. Using an instant-read thermometer ensures the chicken reaches a safe internal temperature of 165°F.
Ingredients
- 1 tbsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp Coriander
- ½ tsp cayenne pepper
- ½ tsp cinnamon
- 2 tsp black pepper
- 2 tsp kosher salt
- 1 onion thinly sliced
- lemon juice of one
- 2 lbs chicken thighs about 6
- 3 tbsp olive oil
For the Yogurt Sauce
- ⅔ cup Greek yogurt
- 2 cloves garlic smashed and minced
- 2 tsp lemon juice
- salt to taste
- black pepper to taste
Instructions
For the Chicken:
- In a large bowl, combine oil, lemon juice, garlic, and spices, then whisk together and set aside. Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight.
- Preheat oven to 425F, then add the sliced onion to the marinade and toss to coat. Spread the chicken and onion onto a baking sheet and bake for 30 minutes or until chicken is cooked through. Let chicken rest for 5 minutes, then slice thinly.
- Serve on warmed pitas with the yogurt sauce, tomatoes, lettuce, and cucumber if desired.
For the Yogurt Sauce:
- Combine the yogurt, lemon juice, and garlic in a bowl, then whisk together and season with salt and pepper to taste.
Notes
- Marinate chicken thighs in a resealable bag for easier cleanup and thorough seasoning.
- Slice chicken against the grain after resting 5 minutes to retain juiciness and tenderness.
- Do not overcrowd the baking sheet to ensure roasting rather than steaming; use two pans if needed.
- Use an instant-read thermometer to confirm chicken reaches 165°F for safe consumption.
- Grilling the chicken and onions is an alternative to baking for a smoky flavor.
- Any type of onion (yellow, sweet, or red) can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 8g | 3% |
| Protein | 41g | 82% |
| Fat | 49g | 75% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 224mg | 75% |
| Sodium | 1355mg | 56% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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