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Chicken Shawarma

A delicious and satisfying Middle Eastern dish featuring tender chicken marinated in a flavorful yogurt and spice blend, served in warm pita with fresh toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds boneless chicken thighs Trim excess fat but keep skin on
  • 1 cup plain yogurt
  • 3 tablespoons lemon juice
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon paprika
  • 0.5 teaspoon cinnamon
  • 1 tablespoon grated fresh ginger (optional)
For Serving
  • 4 pieces pita bread Warm before serving
  • to taste tahini
  • to taste fresh parsley Chopped
  • to taste sumac
  • 1 medium red onion (for quick pickling) Sliced
  • 1 cup vinegar (for quick pickling)

Method
 

Preparation
  1. Trim any excess fat from the boneless chicken thighs, keeping the skin on.
  2. Slice the chicken into 1-inch strips.
  3. In a bowl, whisk together yogurt, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, and ginger (if using).
  4. Submerge the chicken in the marinade, ensuring all pieces are coated. Cover and refrigerate for 4 to 24 hours, flipping halfway through.
Cooking
  1. 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).
  2. Let the chicken rest for 5 minutes, then slice against the grain.
Serving
  1. Serve the chicken on warm pita bread drizzled with tahini and topped with quick pickled red onions, parsley, and sumac.

Notes

For maximum flavor, marinate chicken overnight. Add red pepper flakes or cayenne pepper to the marinade for a spicier version. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.