chicken shawarma
This homemade chicken shawarma is bursting with bold spices and tender, juicy chicken. Easy to prepare and perfect for wraps, rice bowls, or salads, it’s a simple yet flavorful dish that tastes just like takeout. Ideal for meal prep or a quick weeknight dinner!
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp white vinegar
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tsp salt
Instructions
Marinate the Chicken:
- In a large bowl, combine the yogurt, olive oil, lemon juice, white vinegar, garlic, and all the spices.
- Add the chicken thighs and coat them thoroughly with the marinade.
- Cover the bowl and refrigerate for at least 1 hour—overnight is even better for a deeper flavor.
Cook the Chicken:
- Heat a large skillet or grill pan over medium-high heat.
- Once hot, add the marinated chicken and cook for 5–6 minutes per side or until the chicken is golden brown and cooked through.
- You want the edges to get a little crispy for that authentic shawarma texture.
Rest and Slice:
- Let the chicken rest for 5 minutes after cooking.
- This allows the juices to redistribute, keeping the chicken moist.
- Slice the chicken thinly—this makes it perfect for wraps, bowls, or a delicious salad topping.