Chicken Shawarma is a delicious Middle Eastern dish that features marinated chicken cooked to perfection. This flavorful recipe combines a mix of spices that create a unique profile, making it a popular favorite among food lovers around the world. With its tender, juicy chicken wrapped in warm flatbreads and topped with fresh veggies and a tasty yogurt sauce, Chicken Shawarma is a satisfying meal that will leave you wanting more!
Why Make This Recipe
Making Chicken Shawarma at home allows you to enjoy an authentic taste without going to a restaurant. It’s perfect for family dinners, gatherings, or even weeknight meals. The marinade adds depth to the chicken, and the yogurt sauce cools it down nicely. Plus, you can customize it with your favorite toppings! This dish combines healthy ingredients and truly satisfying flavors, making it a great choice for anyone looking to explore Middle Eastern cuisine.
How to Make Chicken Shawarma
Ingredients
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
- 4 – 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Directions
Marinade Chicken: Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal the bag, and massage it from the outside to make sure each piece is coated. Marinate for at least 3 hours, or up to 24 hours for the best flavor.
Yogurt Sauce: In a bowl, mix the yogurt sauce ingredients. Cover and refrigerate until ready to use. It will last for 3 days in the fridge.
Preheat Stove or BBQ: Heat a large non-stick skillet with 1 tablespoon of oil over medium-high heat. You may also lightly brush a BBQ hotplate or grill with oil and heat it to medium-high.
Cook Chicken: Place the marinated chicken in the skillet or on the grill. Cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the second side takes less time).
Rest: Remove the chicken from the heat and cover it loosely with foil. Let it rest for 5 minutes before slicing.
How to Serve Chicken Shawarma
To serve Chicken Shawarma, slice the rested chicken into thin strips. Place it on flatbreads and add fresh lettuce, tomato slices, red onion, and cheese if you like. Drizzle with your desired hot sauce and add a generous dollop of yogurt sauce. Roll the flatbreads and enjoy!
How to Store Chicken Shawarma
Store any leftover Chicken Shawarma in an airtight container in the fridge. It can last up to 3 days. Reheat in a skillet or microwave before serving. If you have extra yogurt sauce, keep it in the fridge as well.
Tips to Make Chicken Shawarma
- For more flavor, marinate the chicken overnight.
- Feel free to adjust the amount of spice according to your taste preference.
- Use a meat thermometer to ensure the chicken is cooked through (165°F or 75°C).
Variation
You can easily customize Chicken Shawarma by using other proteins like beef or lamb. Additionally, try adding other toppings like cucumbers, pickles, or tahini sauce for a different flavor experience.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use skinless boneless chicken breasts. However, they may be less juicy than thighs.
2. Is Shawarma served cold or hot?
Chicken Shawarma is best served hot, right after cooking for optimal flavor and texture.
3. Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade in advance and store it in the fridge for up to a week before using it.
Chicken Shawarma
Ingredients
For the chicken marinade
- 1 kg 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp 1 tbsp ground coriander
- 1 tbsp 1 tbsp ground cumin
- 1 tbsp 1 tbsp ground cardamom
- 1 tsp 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp 2 tsp smoked paprika
- 2 tsp 2 tsp salt
- Black pepper
- 2 tbsp 2 tbsp lemon juice
- 3 tbsp 3 tbsp olive oil
For the yogurt sauce
- 1 cup 1 cup Greek yogurt
- 1 clove 1 clove garlic, crushed
- 1 tsp 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
For serving
- 4-5 4 – 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
Marinade Chicken
- Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal the bag, and massage it from the outside to make sure each piece is coated. Marinate for at least 3 hours, or up to 24 hours for the best flavor.
Yogurt Sauce
- In a bowl, mix the yogurt sauce ingredients. Cover and refrigerate until ready to use. It will last for 3 days in the fridge.
Preheat Stove or BBQ
- Heat a large non-stick skillet with 1 tablespoon of oil over medium-high heat. You may also lightly brush a BBQ hotplate or grill with oil and heat it to medium-high.
Cook Chicken
- Place the marinated chicken in the skillet or on the grill. Cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the second side takes less time).
Rest
- Remove the chicken from the heat and cover it loosely with foil. Let it rest for 5 minutes before slicing.
Serve
- Slice the rested chicken into thin strips. Place it on flatbreads and add fresh lettuce, tomato slices, red onion, and cheese if you like. Drizzle with your desired hot sauce and add a generous dollop of yogurt sauce. Roll the flatbreads and enjoy!
