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Chicken Shawarma Recipe

A delicious chicken shawarma wrap filled with seasoned chicken, lettuce, and tomatoes, served on a rustic plate.
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Make authentic chicken shawarma at home with this easy recipe. Marinate chicken in Middle Eastern spices and serve in warm pita with your favorite toppings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Pita bread, for serving
  • Optional toppings: tahini sauce, garlic sauce, chopped tomatoes, diced cucumbers, sliced red onions, fresh parsley

Instructions

  1. In a large bowl, combine yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, and pepper. Mix well to create the marinade.
  2. Add the chicken pieces to the marinade and toss to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
  3. Preheat your oven to 400°F (200°C) or prepare your grill.
  4. If baking, spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
  5. If grilling, thread the chicken onto skewers or place directly on the grill grates. Grill for 8-10 minutes, turning occasionally, until cooked through and nicely charred.
  6. Warm the pita bread.
  7. Serve the cooked chicken in warm pita bread, adding your desired toppings like tahini sauce, garlic sauce, chopped tomatoes, cucumbers, red onions, and fresh parsley.

Notes

  • For a more intense flavor, let the chicken marinate for up to 24 hours.
  • If you don’t have chicken thighs, boneless, skinless chicken breasts can be used, but reduce the marinating time to avoid them becoming tough.
  • Adjust the cayenne pepper to your spice preference.
  • This chicken is also delicious served over rice or in a salad.

Nutrition

Find it online: https://carlacooking.com/chicken-shawarma-recipe/