Easy Chicken Shawarma
Authentic Middle Eastern chicken shawarma made at home in just 25 minutes. Tender, juicy chicken thighs marinated in aromatic spices and cooked to perfection with caramelized edges.
Ingredients
Shawarma Marinade
- 1 kg chicken thigh fillets boneless, skinless (2 lb)
- 1 garlic clove large, minced (or 2 small)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper use 1/2 tsp for less heat
- 2 tsp smoked paprika
- 2 tsp salt
- black pepper to taste
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil extra virgin
Yogurt Sauce
- 1 cup Greek yogurt full-fat
- 1 garlic clove crushed
- 1 tsp ground cumin
- 1 lemon juice squeeze
- salt and pepper to taste
To Serve
- 4-5 flatbreads Lebanese or pita bread
- 2 cups lettuce cos or iceberg, sliced
- 2 tomatoes medium, sliced thin
- 1 red onion small, finely sliced
- 1/2 cup cheese shredded (optional)
- hot sauce optional
Instructions
- In a large ziplock bag, combine all marinade ingredients: minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil. Shake well to mix.
- Add chicken thigh fillets to the ziplock bag. Seal the bag, push out excess air, and massage from the outside to coat every piece thoroughly with marinade.
- Refrigerate for at least 3 hours, preferably overnight for best results.
- While chicken marinates, make the yogurt sauce: Combine Greek yogurt, crushed garlic, cumin, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate for at least 20 minutes to let flavors meld.
- When ready to cook, remove chicken from fridge and let sit at room temperature for 10 minutes.
- Heat a large non-stick skillet over medium-high heat. Add about 1 tablespoon of oil.
- Place chicken pieces in the hot skillet in a single layer (cook in batches if needed to avoid overcrowding). Cook undisturbed for 4-5 minutes until beautifully browned and caramelized.
- Flip each piece and cook for another 3-4 minutes until cooked through and golden brown.
- Remove chicken from heat and let rest for 3-5 minutes, covered loosely with foil. Slice into strips if desired.
- To serve: Warm flatbreads, spread with yogurt sauce, add lettuce, tomatoes, red onion, and shawarma chicken. Roll tightly and enjoy!
Notes
Tips:
- For meal prep: Freeze marinated chicken in the ziplock bag. It will marinate as it defrosts in the fridge.
- Chicken breast can be used instead - cut horizontally into thin steaks (1 cm thick) and cook for just 2 minutes per side on high heat.
- The yogurt sauce keeps for 3 days refrigerated. The cooked chicken keeps for up to 4 days in an airtight container.
- For grilling: Preheat grill to medium-high, oil grates well, and cook 4-5 minutes per side.
- Adjust cayenne to 1/2 tsp for mild heat or omit completely for kids.