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Chicken Shawarma Recipe

Chicken Shawarma

iamwinfred
This chicken shawarma recipe brings the smoky, garlicky, warmly spiced flavor of your favorite street cart right into your own kitchen. No vertical spit required, just a hot skillet and a well built marinade. Chicken thighs soak in a tangy yogurt, lemon, and warm spice marinade, then get seared until deeply caramelized and juicy. It is simple enough for a busy weeknight, yet flavorful enough to serve when friends come over.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Cast iron grill pan or heavy skillet a regular nonstick or stainless steel skillet works too
  • Tongs
  • Instant-read meat thermometer
  • Cutting board
  • Sharp chef's knife

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs about 907g
  • 1/2 cup plain whole milk yogurt about 120g
  • 3 tablespoons extra virgin olive oil about 45ml
  • 3 tablespoons fresh lemon juice about 45ml, from about 1 large lemon
  • 6 garlic cloves minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground sumac plus more for serving
  • pita bread for serving
  • garlic sauce for serving
  • fresh vegetables for serving

Instructions
 

  • In a large mixing bowl, whisk together the plain yogurt, extra virgin olive oil, and fresh lemon juice until smooth. Add the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cardamom, black pepper, kosher salt, and sumac.
  • Whisk everything together until you have a thick, evenly colored paste with no dry spice pockets remaining. Pat the chicken thighs dry with paper towels, then add them directly to the bowl with the marinade.
  • Use your hands or tongs to fully coat every piece, making sure the marinade gets into any folds in the meat. Cover the bowl tightly and refrigerate for at least 2 hours, though 8 to 24 hours will give you the deepest flavor.
  • Remove the chicken from the fridge about 15 minutes before cooking so it is not ice cold going into the pan. Heat your cast iron grill pan or heavy skillet over medium-high heat until it is very hot but not smoking.
  • Shake off any excess marinade from each piece of chicken, then lay it in the pan without overcrowding, working in batches if needed. Cook for 5 to 6 minutes per side, resisting the urge to move the chicken too soon so it can develop a good crust.
  • Use your meat thermometer to confirm the internal temperature has reached 165 degrees Fahrenheit at the thickest part. Transfer the cooked chicken to a cutting board and tent it loosely with foil.
  • Let it rest for 5 minutes so the juices redistribute back through the meat instead of running out when you cut it. Slice the chicken into thin strips against the grain for that classic shawarma texture.
  • While the chicken rests, warm your pita bread in a dry skillet or directly over a gas flame for a few seconds per side. Spread garlic sauce or hummus on the warm pita, then layer in the sliced chicken.
  • Top with your favorite fresh vegetables and a final sprinkle of sumac before rolling or folding to serve.

Notes

  • Do not skip the marinating time, even a rushed 2 hours makes a noticeable difference in flavor and tenderness.
  • Use a very hot pan so the outside caramelizes before the inside overcooks.
  • Chicken thighs stay juicier than breasts, but boneless skinless breasts work in a pinch.
  • Slice thinly against the grain for the most tender bite.
  • Toast your spices briefly in a dry pan first if you want an even deeper flavor.
  • Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
  • Freeze sliced or whole cooked chicken for up to 3 months in a freezer safe bag; thaw overnight in the refrigerator before reheating.
  • Reheat gently in a skillet over medium heat with a splash of water to prevent drying out; avoid microwaving too long as it can make the edges tough.
  • Swap chicken thighs for chicken breast, adjusting cook time slightly down; or use ground chicken formed into small patties for a quicker weeknight version.
  • Add a pinch of cayenne or Aleppo pepper for extra heat, or try the same marinade on firm tofu or portobello mushrooms for a vegetarian version.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 4gProtein: 32gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 620mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 6mgIron: 15mg
Keyword chicken shawarma, chicken shawarma marinade, chicken shawarma recipe, easy chicken shawarma, skillet chicken shawarma
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