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Chicken Shawarma Recipe
Picture tender strips of chicken, drenched in a garlicky yogurt marinade, then seared until golden—with warm pita, crisp veggies, and tangy sauce, it’s a little taste of the Mediterranean right at home.
Full Recipe Introduction
Chicken shawarma is a beloved Middle Eastern street food: marinated chicken thinly sliced, grilled over coals, then wrapped in soft pita with garlic yogurt sauce. What makes this Chicken Shawarma Recipe special is how simple spices—cumin, coriander, paprika—transform everyday chicken thighs into something festive and healthy. You know what? I first tasted shawarma at a summer festival in Chicago, and ever since I’ve tweaked the marinade to balance bright lemon, earthy spices, and creamy yogurt. It’s lean protein, veggies, and bold flavor all in one, perfect for busy weeknights or lazy weekend feasts.
Why You’ll Love This Chicken Shawarma Recipe
- No fancy equipment—just a grill pan or skillet
- Ready in under an hour (including marinade time)
- Authentic Middle Eastern spices you probably already have
- Marinated chicken stays juicy thanks to yogurt’s tenderizing magic
- Flexible assembly: wraps, bowls, salads, even pizza topping
- Ideal for feeding a crowd or meal-prepping lunches
- Customizable heat level—add cayenne or skip it for mild flavor
- A balanced Mediterranean Cuisine meal: protein, veggies, grains
Ingredients
• 2 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
• 1 cup whole-milk Greek yogurt (Fage recommended for creaminess)
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 4 garlic cloves, minced (or 1½ teaspoons jarred for convenience)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon cinnamon (adds warmth; optional)
• Pinch of cayenne pepper (for a kick; adjust to taste)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly cracked black pepper
• 4–6 pita breads or flatbreads (look for whole wheat for extra fiber)
• Sliced cucumber, tomato, red onion, and chopped parsley for garnish
For the Garlic Yogurt Sauce
• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped
• 1 teaspoon olive oil
• Salt and pepper to taste
(img src=”https://recipecs.com/wp-content/uploads/2025/11/Chicken-Shawarma-Recipe2.jpg”/)
Directions
-
Mix Your Marinade
In a medium bowl, whisk yogurt, lemon juice, garlic, olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Here’s the thing: if the blend seems too thick, splash in a teaspoon of water to coat the chicken evenly. -
Coat the Chicken
Slice thighs into ½-inch strips. Add chicken to the marinade, stirring with clean hands (or a silicone spatula) until every piece is smothered. Cover and chill at least 30 minutes—overnight yields the deepest flavor. -
Preheat and Sear
Heat a grill pan or heavy skillet over medium-high heat. Brush with olive oil. Working in batches, sear chicken strips for about 3–4 minutes per side, until edges are crisp and interior reaches 165°F on a meat thermometer. -
Rest, Then Slice
Transfer chicken to a plate, tent with foil, and rest for 5 minutes. That little pause locks in juices—trust me, it makes a difference. -
Warm Your Pita
Slide pitas onto the grill pan for 20–30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes. Soft, pliable bread holds all the tasty bits. -
Prepare the Sauce
Stir yogurt, lemon juice, garlic, and olive oil in a small bowl. Season to taste. If you like a thinner drizzle, add a splash of cold water. -
Assemble and Serve
Lay warm pita flat, add a handful of chicken shawarma, top with cucumber, tomato, onion, parsley, and a generous drizzle of garlic yogurt sauce. Roll or fold and dig in!
Servings & Timing
Makes 4–6 wraps (4 main-dish servings)
Prep Time: 15 minutes (plus 30 minutes minimum marinade)
Cook Time: 12 minutes
Total Time: About 1 hour (including chill time)
Variations
• Spicy shawarma: Add ¼ teaspoon smoked paprika and extra cayenne.
• Shawarma bowl: Skip the pita, serve over rice or quinoa with hummus.
• Veggie boost: Stir in shredded carrots, pickled turnips, or marinated peppers.
• Dairy-free: Use coconut yogurt for marinade and sauce.
• Chicken shawarma salad: Toss greens with lemon-olive oil dressing and top with chicken.
• Mediterranean pizza: Spread yogurt sauce on flatbread, sprinkle chicken and veggies, bake until crisp.
Storage & Reheating
Refrigerator: Store chicken and sauce separately in airtight containers for up to 4 days.
Freezer: Freeze cooked chicken (no sauce) in zip-top bags for up to 2 months—thaw overnight in the fridge.
Reheating: Warm gently in a skillet over medium heat or microwave at 50% power to avoid drying out.
Make-Ahead: Marinate chicken up to 24 hours ahead (keeps flavors bright), and prep sauce a day before.
Notes
• I learned that yogurt’s acidity is a game-changer for tender meat—no more chewy chicken!
• If you’re short on time, let the chicken soak in marinade while you prep veggies and sauce.
• For that char-grilled touch, finish strips under a broiler for 1–2 minutes per side.
• Want extra crunch? Toast pita lightly in a dry skillet before assembling.
FAQs
Q: Can I bake instead of grilling?
A: Absolutely—spread chicken on a rimmed sheet pan and bake at 425°F for 15–18 minutes, flipping halfway.
Q: What cut of chicken works best?
A: Thighs stay juicier, but you can use breasts if you prefer leaner meat—just watch the cooking time.
Q: How do I prevent pita from tearing?
A: Warm it gently—too-hot pan spots can cause bubbles that pop and split the bread.
Q: Can I prepare everything in advance?
A: Yes, marinate chicken and mix sauce up to a day ahead—assemble just before serving for freshest flavor.
Q: Is this recipe spicy?
A: It’s mildly spiced; adjust cayenne to suit your heat tolerance.
Q: How do I make a halal version?
A: Use certified halal chicken and traditional Middle Eastern spices—the rest stays the same!
Q: Can I swap lamb for chicken?
A: Sure—thinly slice boneless lamb and follow the same marinade and cook times.
Q: What’s a good side dish?
A: A simple tabbouleh or fattoush salad pairs beautifully with shawarma’s bold flavors.
Conclusion
This Chicken Shawarma Recipe brings the zest of Mediterranean cuisine right to your kitchen—bright, juicy, and endlessly customizable. Give it a whirl, then come back and let me know how yours turned out (or share your fun twists!). Happy cooking, and don’t be a stranger—there’s plenty more deliciousness where this came from!
Chicken Shawarma Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
- 1 garlic clove finely chopped
Instructions
- In a medium bowl, whisk yogurt, lemon juice, garlic, olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper. If the blend seems too thick, splash in a teaspoon of water to coat the chicken evenly.
- Slice thighs into ½-inch strips. Add chicken to the marinade, stirring until every piece is coated. Cover and chill at least 30 minutes—overnight yields the deepest flavor.
- Heat a grill pan or skillet over medium-high heat. Brush with olive oil. Sear chicken strips for about 3–4 minutes per side, until edges are crisp and interior reaches 165°F.
- Transfer chicken to a plate, tent with foil, and rest for 5 minutes.
- Slide pitas onto the grill pan for 20–30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes.
- Mix yogurt, lemon juice, garlic, and olive oil in a small bowl. Season to taste.
- Lay warm pita flat, add chicken shawarma, top with veggies, herbs, and garlic yogurt sauce. Roll or fold and serve.
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