Chicken Shawarma

An easy and authentic chicken shawarma recipe featuring a quick marinade, garlicky yogurt sauce, and a balance of spices that brings street cart flavor to your kitchen.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

For the marinade

2 lbs chicken thighs or breasts Thighs are juicier; breasts are leaner.
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

For the sauce

4 cloves garlic, minced For the sauce.
1/2 cup plain yogurt Use Greek for thicker sauce.
2 tablespoons lemon juice

For serving

Method

Preparation

In a medium bowl, stir olive oil, cumin, paprika, turmeric, coriander, garlic powder, salt, and black pepper into a thick paste.
Add the chicken pieces and rub the paste all over. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

Cooking

Heat a grill or a heavy skillet over medium-high heat. Lightly oil the surface to prevent sticking.
Cook the chicken 6 to 7 minutes per side until it develops a deep golden crust and reaches 165°F (74°C) in the thickest part.
While the chicken cooks, combine the minced garlic, yogurt, and lemon juice in a small bowl. Taste and season with salt if needed.
Remove the chicken and let it rest for 5 minutes to lock in juices. Slice thinly against the grain.
Warm pitas or flatbreads, spoon in sliced chicken, add 2 to 3 tablespoons of garlic yogurt, and top with lettuce, tomatoes, and cucumbers.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 800mgFiber: 3gSugar: 2g

Notes

For the most flavor, marinate overnight. A cast-iron skillet or preheated grill will give the best caramelization. Resting keeps the meat tender.

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