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Chicken Shawarma

A delightful Middle Eastern dish featuring tender marinated chicken with rich spices, perfect for various occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Middle Eastern
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Chicken Marinade

  • 2 pounds boneless skinless chicken thighs Preferred cut for tenderness.
  • 1 large onion, sliced
  • 1/2 cup olive oil
  • 5 cloves garlic, grated Use fresh for best flavor.
  • 1/4 cup fresh lemon juice
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sumac
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon crushed red pepper flakes

For the Sauce

  • 1 cup yogurt Use plain yogurt.
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice Adjust to taste.
  • 1 clove garlic, grated Add more for stronger flavor.

Instructions
 

Marinate the Chicken

  • In a large bowl, combine the chicken thighs with olive oil, grated garlic, lemon juice, and spices. Mix thoroughly until the chicken is well-coated.
  • Add the sliced onion and stir to combine.
  • Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or overnight for best results.

Prepare the Sauce

  • In a medium bowl, mix yogurt, mayonnaise, grated garlic, and lemon juice. Whisk until smooth. Adjust salt to taste and refrigerate until ready to serve.

Cooking Instructions

  • For the broiler: Preheat the broiler to high, line a baking sheet with aluminum foil, and place the marinated chicken on a rack. Broil for about 16-18 minutes, flipping halfway, until the chicken reaches 165°F.
  • For the grill: Preheat the grill to medium-high and grill the marinated chicken for about 20 minutes, flipping halfway, until charred and fully cooked.

Slice and Serve

  • Remove the chicken from the heat, let it rest for a few minutes, then slice into thin strips.
  • Serve in warm pita bread with greens or atop rice or salad, drizzling the yogurt sauce inside.

Notes

Store leftovers in an airtight container for up to four days in the fridge. Freezing is possible for up to three months.
Keyword chicken shawarma, Marinated Chicken, Shawarma Recipe