Why Make This Recipe
Chicken Shawarma is a delicious and satisfying dish that brings the flavors of Middle Eastern cuisine right to your kitchen. It is perfect for any meal, whether you’re cooking for family or having friends over. The tender chicken, flavorful marinade, and fresh toppings make for a delightful combination that everyone will love. Plus, you can easily customize it to your taste.
How to Make Chicken Shawarma
Ingredients
- Boneless chicken thighs
- 1 cup plain yogurt
- 3 tablespoons lemon juice
- 4 minced garlic cloves
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 1 tablespoon grated fresh ginger (optional)
- Pita bread
- Tahini
- Fresh parsley
- Sumac
- Red onions (for quick pickling)
- Vinegar (for quick pickling)
Directions
- Start by trimming any excess fat from the boneless chicken thighs, but keep the skin on to ensure the chicken stays moist.
- Slice the chicken into 1-inch strips.
- In a bowl, whisk together the yogurt, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, and ginger (if using).
- Submerge the chicken in the marinade, ensuring all pieces are coated. Cover and refrigerate for 4 to 24 hours, flipping the chicken halfway through to ensure even marination.
- When ready to cook, grill the chicken over medium-high heat for about 15-20 minutes or bake at 375°F (190°C) for 25 minutes. Make sure the chicken reaches an internal temperature of 160°F (71°C).
- After cooking, let the chicken rest for 5 minutes, then slice it against the grain for tender pieces.
- Serve the chicken on warm pita bread with tahini, quick pickled red onions, and a sprinkle of fresh parsley and sumac.
How to Serve Chicken Shawarma
To serve Chicken Shawarma, lay down a warm pita bread and add the sliced chicken on top. Drizzle with tahini sauce and top with quick pickled red onions and parsley for a fresh crunch. You can also add cucumber, tomatoes, or any other toppings you enjoy.
How to Store Chicken Shawarma
Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet or the oven until heated through. You can also freeze the grilled chicken for up to 3 months.
Tips to Make Chicken Shawarma
- For maximum flavor, let the chicken marinate overnight.
- If you prefer a spicier version, add red pepper flakes or cayenne pepper to the marinade.
- Serve with a side of fresh salad or grilled vegetables for a complete meal.
Variation
You can use turkey or beef instead of chicken for a different twist. Additionally, you can make a vegetarian version by using grilled vegetables or falafel.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs tend to be juicier and more flavorful.
2. How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 4 hours, but up to 24 hours is ideal.
3. Can I cook the chicken in the oven instead of grilling?
Yes, baking the chicken at 375°F (190°C) works well. Just ensure you check the internal temperature for doneness.
Chicken Shawarma
Ingredients
Method
- Trim any excess fat from the boneless chicken thighs, keeping the skin on.
- Slice the chicken into 1-inch strips.
- In a bowl, whisk together yogurt, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, and ginger (if using).
- Submerge the chicken in the marinade, ensuring all pieces are coated. Cover and refrigerate for 4 to 24 hours, flipping halfway through.
- Grill the chicken over medium-high heat for about 15-20 minutes or bake at 375°F (190°C) for 25 minutes until it reaches an internal temperature of 160°F (71°C).
- Let the chicken rest for 5 minutes, then slice against the grain.
- Serve the chicken on warm pita bread drizzled with tahini and topped with quick pickled red onions, parsley, and sumac.