0 from 201 votes
Homemade Chicken Shawarma Recipe
This homemade chicken shawarma recipe is made with a special spice mix that infuses it with classic Middle Eastern flavors. Serve it in a wrap to get the satisfying taste of take-out shawarma at home!
Prep Time
10 mins
Cook Time
10 mins
Marination
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 457 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
- 2 lb boneless skinless chicken thighs
- 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 tomatoes chopped
- 2 Persian cucumbers chopped
- 1 cup plain greek yogurt
- 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.
Cup of Yum
Notes
- Instead of roasting in the oven, you can grill marinated chicken to make shawarma. Grill the chicken thighs until they are fully cooked then slice them into pieces and either place them on the grill to be crispy or broil them for a few minutes.
- Another way to crisp up the chicken slices is to heat a cast iron skillet over medium high heat and then simply crisp the chicken slices in the skillet as quickly as possible.
- I advise using boneless skinless chicken thighs for this chicken shawarma recipe. However if you prefer chicken breast, pound it to it's even on all sides and then marinate and cook it according to the instructions.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition Information
Calories
457kcal
(23%)
Carbohydrates
11g
(4%)
Protein
50g
(100%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
218mg
(73%)
Sodium
663mg
(28%)
Potassium
901mg
(26%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
842IU
(17%)
Vitamin C
25mg
(28%)
Calcium
118mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 457
% 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.