Homemade Chicken Shawarma Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
40 mins
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Marination
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
457 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Homemade Chicken Shawarma Recipe
Description
The marinade combines olive oil, garlic, and a mix of spices including cumin, cinnamon, paprika, cardamom, coriander, and turmeric plus lemon juice to infuse the chicken thighs with robust Middle Eastern flavors. The chicken is baked until cooked through, then sliced and returned to the oven briefly to crisp up the edges, adding texture.
Alongside the chicken, simple fresh salads of chopped tomatoes and cucumbers seasoned with lemon juice and salt complement the richness of the meat. A garlic yogurt sauce provides a cool and tangy element. Warm pita bread is used to assemble the shawarma wraps, layering chicken, salad, and sauce for a satisfying handheld meal.
Instead of baking, grilling or pan-searing the marinated chicken are options to achieve additional smoky or crisp textures. Leftovers store well refrigerated for up to three days.
Use boneless, skinless chicken thighs for best flavor and tenderness; if using chicken breasts, pound evenly before marinating. The crisping step after slicing enhances texture and encourages a contrast between tender meat and slightly charred edges.
Ingredients
- 2 lb chicken thigh boneless, skinless
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1.5 tsp cumin
- 1.5 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp cardamom
- 1 tsp Coriander
- 1 tsp Turmeric
- 1/2 tsp salt
- 1 lemon juice
To serve:
- pita bread
- 2 tomato chopped
- 2 cucumber chopped, Persian
- 1 cup yogurt plain, Greek
- 2 cloves garlic minced
- 1/4 tsp salt
- tahini sauce
Instructions
- In a large bowl, mix olive oil, garlic, all the spices and lemon juice.
- Add chicken thighs to the bowl and mix so they are coated in the marinade.
- Cover and marinate the chicken in the refrigerator for at least 30 minutes up to 8 hours.
- When you're ready to bake, preheat the oven to 400°F and line a baking sheet with aluminum foil and coat with non stick spray.
- Place the chicken thighs in a single layer on the baking sheet. Bake in the oven for 30 minutes.
- Take the baking sheet out of the oven and raise the temperature to 425°F.
- Place the cooked chicken thighs on a cutting board and slice them into bits. Return them to the baking sheet and give it a stir.
- Bake in the oven for an additional ten minutes.
- Meanwhile, mix chopped tomatoes and cucumbers and add some salt, pepper and lemon juice. Set aside.
- Mix yogurt, minced garlic and salt and set it aside.
- Make chicken shawarma wraps by placing chicken shawarma on warm pita or lavash and add some tomato and cucumber salad with some yogurt garlic sauce.
Notes
- You can grill the marinated chicken thighs fully instead of roasting for a smoky flavor, then slice and crisp before serving.
- To crisp chicken slices quickly, use a hot cast iron skillet or broil for a few minutes after cooking.
- Boneless skinless thighs are recommended for juiciness; if using chicken breast, pound to even thickness before marinating and cooking.
- Store leftovers in an airtight container refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 50g | 100% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 218mg | 73% |
| Sodium | 663mg | 28% |
| Potassium | 901mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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