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.
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.
Notes
For best results, marinate the chicken overnight for maximum flavor. Adjust the spice levels by adding or reducing cayenne pepper. Explore different variations like spicy shawarma, shawarma bowls, or a Mediterranean pizza using this versatile recipe.
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