Chicken Shawarma
Make authentic Chicken Shawarma at home with this easy recipe featuring perfectly spiced chicken thighs, fresh lemon marinade, and traditional Middle Eastern flavors.
Equipment
- paper towels
- knife
- cutting board
- large bowl
- whisk
- measuring cups
- measuring spoons
- plastic wrap
- skillet
- spatula
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic minced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 tbsp olive oil for cooking
Instructions
- Pat the 2 pounds of boneless, skinless chicken thighs dry with paper towels. Slice the chicken thighs into 1/2-inch thick strips or bite-sized pieces. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 4 cloves minced garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cayenne pepper, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground cloves until well combined.
- Add the sliced chicken to the bowl with the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or ideally for 4 to 24 hours, to allow the flavors to fully develop.
- Add the marinated chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in two batches to ensure proper searing. Cook for 5 to 7 minutes per side, stirring occasionally, until the chicken is deeply browned and caramelized on all sides, and cooked through with an internal temperature of 165°F (74°C).
- Once cooked, remove the chicken from the skillet and transfer it to a cutting board. Let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. After resting, chop or thinly slice the chicken into smaller, bite-sized pieces.
- Serve the warm chicken shawarma immediately in warmed pita bread with your favorite toppings such as diced tomatoes, sliced cucumbers, thinly sliced red onion, fresh chopped parsley, and a drizzle of tahini or yogurt sauce.
Notes
Marinate chicken for at least 30 minutes, or ideally 4 to 24 hours for deeper flavor. Serve with pita bread and your favorite toppings.