Chicken Shawarma Recipe
Middle Eastern · Main course · 40 min total
This homemade chicken shawarma features spiced, juicy chicken thighs roasted to perfection, then sliced and served with warm pita, garlic sauce, and fresh veggies. A quick and flavorful weeknight dinner inspired by Middle Eastern street food.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 pita breads, warmed
- 1 cup sliced cucumbers
- 1 cup sliced tomatoes
- 1/2 cup sliced red onions
- 1/2 cup tahini sauce or garlic yogurt sauce
Instructions
- In a large bowl, whisk together lemon juice, olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, black pepper, and cayenne. Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat oven to 425°F (220°C). Arrange chicken thighs on a baking sheet lined with parchment paper or a wire rack. Roast for 20-25 minutes, until cooked through and lightly charred. Let rest 5 minutes, then slice thinly against the grain.
- To serve, warm pita bread. Spread a spoonful of tahini or garlic yogurt sauce on each pita. Top with sliced chicken, cucumbers, tomatoes, and red onions. Drizzle with additional sauce if desired. Roll up and enjoy immediately.
Tips
- For extra flavor, add a pinch of cinnamon or allspice to the marinade.
- Chicken can also be cooked on a grill or stovetop grill pan for a smokier taste.
- Leftover chicken keeps refrigerated for up to 3 days; reheat in a skillet or oven.
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