Description
Delicious and flavorful Chicken Shawarma made with tender, juicy chicken thighs marinated in a blend of Greek yogurt, olive oil, lemon juice, and aromatic Middle Eastern spices. Perfectly grilled or cooked on the stovetop for a quick and healthy main course that can be served in warm pita or flatbread with fresh vegetables and sauces.
Ingredients
Scale
Chicken Marinade
- 1 ½ lbs boneless, skinless chicken thighs
- 3 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
For Serving (Optional)
- Warm pita or flatbread
- Sliced cucumbers
- Chopped tomatoes
- Red onion
- Lettuce
- Garlic sauce or tahini sauce
- Pickles
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, and all the spices including cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. This mixture will infuse the chicken with a rich and aromatic flavor profile.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, tossing them thoroughly until fully coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, allowing the flavors to deeply penetrate and tenderize the meat.
- Heat the Grill or Skillet: Preheat your grill or a large skillet over medium-high heat, making sure it is hot enough to sear the chicken and develop those characteristic charred marks and smoky flavor.
- Cook the Chicken: Remove chicken thighs from the marinade and place them on the grill or skillet. Cook for 5–6 minutes on each side until the chicken is fully cooked through and has a slight char. Confirm internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Slice: Let the cooked chicken rest for a few minutes to allow juices to redistribute. Then slice the chicken into thin strips, perfect for stuffing into pita or flatbread.
- Assemble and Serve: Serve the sliced chicken shawarma in warm pita or flatbread along with your choice of fresh toppings such as sliced cucumbers, chopped tomatoes, red onion, lettuce, and sauces like garlic sauce or tahini. Add pickles if desired for added tangy crunch.
Notes
- Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used as a leaner alternative.
- If grilling or stovetop cooking is not available, bake the marinated chicken in a preheated oven at 425°F (220°C) for 25–30 minutes until fully cooked.
- Leftovers can be repurposed easily into rice bowls, salads, or wraps for versatile meals.
- To make the recipe gluten-free, omit pita or use gluten-free flatbread options.
- For a spicier version, increase cayenne pepper or add chili flakes to the marinade.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 1g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg