Chicken Shawarma Recipe

Chicken shawarma is an iconic street food, known for its deep, spiced flavors and tender, juicy meat. While traditional shawarma is cooked on a vertical spit, this version simplifies the process, using marinated chicken thighs roasted in the oven.

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Course: Main Course

Cuisine: Middle Eastern

Keyword: Chicken Shawarma Recipe

Prep Time: 15

Cook Time: 3 15

Total Time: 3 30

Servings: servings

Calories: 396kcal

Ingredients

For the Chicken:

½ cup extra-virgin olive oil
Juice of 1 lemon
3 cloves garlic, minced
2 tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp cayenne pepper
2 lbs boneless, skinless chicken thighs
Cooking spray
1 large onion, thinly sliced

For the Yogurt Sauce:

½ cup Greek yogurt
Juice of 1/2 lemon
1 tbsp extra-virgin olive oil
2 cloves garlic, smashed and minced
Kosher salt, to taste
Pinch of crushed red pepper flakes

For Serving:

Warmed pitas
Chopped romaine lettuce
Cherry tomatoes, halved
Cucumber, thinly sliced

Instructions

Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, cinnamon, cayenne, and kosher salt. Add the chicken thighs and toss to coat. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
Roast the Chicken: Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet with cooking spray. Add the sliced onion to the marinade and toss it to coat. Remove the chicken and onion from the marinade and place them on the prepared baking sheet. Bake for 30 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F). Let the chicken rest for 5 minutes, then thinly slice.
Prepare the Yogurt Sauce: While the chicken is roasting, make the yogurt sauce by whisking together the Greek yogurt, lemon juice, olive oil, minced garlic, kosher salt, and red pepper flakes in a small bowl. Adjust the seasoning to taste.
Assemble the Shawarma: Warm the pitas in the oven for a few minutes. To serve, place sliced chicken and onions on the pitas, then add chopped romaine, halved cherry tomatoes, cucumber slices, and a drizzle of the yogurt sauce.

Nutrition

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