Description
Tender, juicy chicken marinated in warm Middle Eastern spices and cooked to perfection—this homemade chicken shawarma brings the bold taste of the street food scene right to your kitchen.
Ingredients
2 lbs (900g) boneless, skinless chicken thighs
1/4 cup plain Greek yogurt
3 tablespoons olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Instructions
- Whisk together the yogurt, olive oil, lemon juice, garlic, and all the spices in a large mixing bowl.
- Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat a grill, skillet, or oven to medium-high heat.
- Cook the chicken for 5–7 minutes per side, or until fully cooked and nicely charred.
- Let the chicken rest for 5 minutes, then slice it thinly.
- Serve in warm pita bread with garlic sauce, tahini, pickles, or fresh veggies, or over rice for a bowl option.
Notes
Marinate overnight for maximum flavor and tenderness.
For a leaner option, use chicken breasts instead of thighs.
Broil the chicken slices after cooking for extra crispiness.
Serve in lettuce wraps or over cauliflower rice for a low-carb version.
Leftovers reheat best in a skillet or oven to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
