why make this recipe
Chicken Shawarma is a delicious and flavorful dish that brings the taste of Middle Eastern cuisine right to your kitchen. With tender, marinated chicken and a lovely blend of spices, this recipe is perfect for family dinners or gatherings with friends. It’s not only easy to make but also offers a variety of serving options. Imagine fresh, juicy slices of chicken wrapped in warm pita bread or served over a bed of rice—it’s a meal that everyone will enjoy.
how to make Chicken Shawarma
Ingredients:
- 1 1/2 pounds boneless skinless chicken thighs
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- chopped fresh parsley for serving (if desired)
- 4 cloves garlic, minced
- 1/4 cup mayonnaise
- 1/4 cup full-fat Greek yogurt
- 1 tablespoon lemon juice
Directions:
- Start by adding the chicken thighs to a large ziplock bag. Add all the ingredients except for the chopped fresh parsley. Seal the bag and make sure all the chicken is well coated in the marinade.
- Place the bag in the refrigerator and let it marinate for at least 1 hour or overnight for the best flavor.
- When you are ready to cook, preheat your oven to 425°F (220°C).
- Take the marinated chicken out of the fridge and place it in a greased baking dish. Bake in the oven until the chicken is golden brown and cooked through, which will take about 15 minutes for thinner pieces.
- In the last minute or two, switch your oven to Broil. This will give the chicken a nice crispy finish. Cook it for an additional 1-2 minutes until it’s nicely browned.
- Once done, remove the chicken from the oven and let it rest for a couple of minutes before slicing.
- Top with chopped fresh parsley if desired. Serve the chicken wrapped in pita, on a salad, or over rice.
how to serve Chicken Shawarma
Chicken Shawarma is very versatile when it comes to serving. You can warm pita bread and stuff it with the sliced chicken along with fresh vegetables like lettuce, tomatoes, and cucumbers. You can also drizzle your favorite garlic sauce over it. Another fun way to enjoy it is to serve the chicken on a bed of rice, topped with fresh herbs and your choice of sauce.
how to store Chicken Shawarma
If you have any leftovers, you can store them in an airtight container in the refrigerator. The chicken will stay fresh for up to 3 days. Just reheat it gently before serving again. You can also freeze the cooked chicken for longer storage; it will keep well for up to 3 months. Make sure to defrost it in the refrigerator before reheating.
tips to make Chicken Shawarma
- Make sure to marinate the chicken for as long as possible for the best flavors. Overnight is ideal.
- If you don’t have a baking dish, you can also grill the chicken on an outdoor grill or a grill pan for a smoky flavor.
- Adjust the spices to your taste. You can add more paprika for extra heat or skip the cinnamon if you prefer a different flavor profile.
variation
If you want to try a different protein, lamb or beef can be used instead of chicken. You can also make a vegetarian version with marinated and roasted vegetables or chickpeas.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts. Keep in mind that they might dry out quicker than thighs, so be careful not to overcook them.
2. Is this recipe spicy?
The recipe is not particularly spicy. It offers a warm, aromatic flavor from the spices. If you like it spicy, you can add some cayenne pepper or a bit of chili powder.
3. Can I make the garlic sauce ahead of time?
Absolutely! You can prepare the garlic sauce a day in advance and store it in the refrigerator. This will help the flavors meld together beautifully.
Chicken Shawarma
Ingredients
Chicken Marinade
- 1.5 pounds boneless skinless chicken thighs
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
Sauce
- 4 cloves garlic (minced)
- 0.25 cup mayonnaise
- 0.25 cup full-fat Greek yogurt
- 1 tablespoon lemon juice
For Serving
- chopped fresh parsley (for serving, if desired)
Instructions
Preparation
- Add the chicken thighs to a large ziplock bag.
- Add all the marinade ingredients except for chopped fresh parsley.
- Seal the bag and make sure all the chicken is well coated in the marinade.
- Place the bag in the refrigerator and let it marinate for at least 1 hour or overnight for the best flavor.
Cooking
- Preheat your oven to 425°F (220°C).
- Take the marinated chicken out of the fridge and place it in a greased baking dish.
- Bake in the oven until the chicken is golden brown and cooked through, about 15 minutes for thinner pieces.
- In the last minute or two, switch your oven to Broil to give the chicken a nice crispy finish.
- Cook for an additional 1-2 minutes until it’s nicely browned.
- Once done, remove the chicken from the oven and let it rest for a couple of minutes before slicing.
Serving
- Top with chopped fresh parsley if desired.
- Serve the chicken wrapped in pita, on a salad, or over rice.