Chicken Shawarma is a popular Middle Eastern dish known for its rich, aromatic flavors and succulent texture. Marinated in a blend of warm spices, garlic, and lemon juice, the chicken is traditionally cooked on a vertical rotisserie, but it can easily be made at home using your oven or grill. The marinated chicken is slow-roasted until juicy and tender, then sliced and served in warm pita bread with fresh vegetables and a drizzle of tangy yogurt or tahini sauce. Whether you’re making it for a family dinner or a casual get-together, Chicken Shawarma offers a delicious, flavorful experience that brings the vibrant tastes of the Middle East to your table.
Ingredients:
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
For Serving:
- Warm pita bread or flatbreads
- Sliced tomatoes
- Sliced cucumbers
- Sliced red onions
- Chopped lettuce
- Fresh parsley, chopped
- Yogurt sauce or tahini sauce
Instructions:
- Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and all the spices. Add the chicken thighs or breasts, ensuring they are fully coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Cook the Chicken:
- Oven Method: Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper or in a baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. If you prefer a more grilled effect, you can broil the chicken for the last 3-5 minutes.
- Grill Method: Preheat your grill to medium-high heat. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
- Rest and Slice: Once cooked, let the chicken rest for 5 minutes to retain its juices. Slice the chicken thinly against the grain.
- Assemble the Shawarma: Warm the pita bread or flatbreads. Place a generous portion of the sliced chicken in the center of each pita. Top with sliced tomatoes, cucumbers, red onions, and chopped lettuce. Drizzle with yogurt sauce or tahini sauce, and sprinkle with fresh parsley.
- Serve: Wrap the pita around the filling and serve immediately. Enjoy the rich, flavorful Chicken Shawarma with a side of extra sauce and a fresh salad.
This Chicken Shawarma is a flavorful, satisfying dish that brings the taste of the Middle East right into your home kitchen.
