Description
This Chicken Shawarma recipe delivers a fragrant, flavorful Middle Eastern classic that is easy to prepare and perfect for grilling or stovetop cooking. Marinated in a blend of aromatic spices and lemon juice, the chicken is tender and juicy with a beautiful caramelized exterior. Served with a cooling yogurt sauce and fresh salad, it makes a wonderful wrap for a vibrant, satisfying meal.
Ingredients
Chicken
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless (approximately 6 pieces, about 150g each)
Marinade
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it less spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- 1 tsp ground cumin
- Squeeze of lemon juice
- Salt and pepper to taste
To Serve
- 4 - 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Shredded cheese (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate Chicken: Combine all marinade ingredients in a large ziplock bag. Add the chicken pieces, seal the bag, and massage from the outside to coat each piece evenly. Refrigerate and marinate for a minimum of 3 hours, ideally 24 hours. Chicken can be frozen in the marinade and thawed prior to cooking.
- Prepare Yogurt Sauce: In a bowl, mix together the Greek yogurt, crushed garlic, cumin, lemon juice, salt, and pepper. Cover and refrigerate until serving, up to 3 days ahead.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of oil, or brush a BBQ grill or hotplate lightly with oil and heat to medium-high. Baking is an alternative method discussed in the notes.
- Cook Chicken: Place marinated chicken pieces on the skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred and caramelized. Flip and cook the other side for 3 to 4 minutes until cooked through. The second side cooks faster.
- Rest Chicken: Remove chicken from heat and loosely cover with foil. Let rest for 5 minutes to retain juices.
- Assemble and Serve: Slice the chicken and arrange on a large platter with flatbreads, sliced lettuce, tomato, red onion, and optional cheese. Serve with the yogurt sauce or tahini sauce. To eat, spread sauce on flatbread, add salad and chicken, roll up, and enjoy.
Notes
- MAKE AHEAD: Freeze chicken in marinade then thaw to marinate during defrosting for convenient prep.
- This recipe can be prepared in advance and reheated; grilling in the morning and reheating in the microwave works well.
- For large Lebanese bread (around 30cm/1 foot diameter), use about 300g raw chicken per person for full wraps. Typically, 200-250g per person is sufficient.
- Thighs yield better caramelization and juiciness, but chicken breast can be used if sliced thin and cooked quickly on high heat.
- Suggested sides include Middle Eastern lentil rice (Mejadra), chickpea rice pilaf, or Middle Eastern chickpea salad.
- BAKING: For an alternative cooking method, bake chicken at 425°F (220°C) for 20-25 minutes until browned, though grilling/stovetop is preferred for best flavor.
