chicken shawarma recipe
This chicken shawarma recipe features tender, spiced chicken marinated and grilled to perfection, served wrapped in warm pita bread with fresh veggies and creamy garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp plain yogurt
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 4 pita breads
- 1 cup sliced cucumbers
- 1 cup sliced tomatoes
- 1/2 cup thinly sliced red onions
- Fresh parsley for garnish
- Garlic sauce or tahini sauce, for serving
Instructions
- In a large bowl, combine garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, black pepper, yogurt, lemon juice, and olive oil to create the marinade.
- Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat a grill or grill pan over medium-high heat. Grill chicken thighs 5-7 minutes per side until fully cooked and slightly charred.
- Remove chicken from grill and let rest for 5 minutes, then slice thinly.
- Warm pita breads on the grill or in a pan.
- Assemble shawarma wraps by layering sliced chicken, cucumbers, tomatoes, onions, and a drizzle of garlic or tahini sauce inside each pita.
- Garnish with fresh parsley and serve immediately.
Notes
For an extra smoky flavor, cook the chicken over charcoal or add a pinch of smoked paprika to the marinade.