Chicken Shawarma (Print Version)
# Ingredients:
→ For the Marinade
01 -
1/4 cup good quality olive oil
02 -
3 garlic cloves, finely minced
03 -
1 1/2 teaspoons ground coriander
04 -
2 teaspoons ground cumin
05 -
2 teaspoons ground paprika (sweet or smoked works well)
06 -
1 1/2 teaspoons salt
07 -
1/2 teaspoon ground turmeric
08 -
1/4 teaspoon ground cinnamon
09 -
1/2 teaspoon freshly ground black pepper
10 -
2 tablespoons fresh lemon juice
→ For the Chicken
11 -
2 pounds boneless, skinless chicken thighs
12 -
1 large onion, sliced into thin half-moons
→ For Serving
13 -
4-6 pieces of fresh pita bread
14 -
1 mini cucumber, thinly sliced or diced
15 -
2 small tomatoes, diced
16 -
1 head romaine lettuce, thinly sliced
17 -
1/2 small red onion, thinly sliced
18 -
1/2 batch homemade tzatziki sauce (optional but recommended)
# Instructions:
01 -
In a small bowl, whisk together all the marinade ingredients until well combined - olive oil, minced garlic, ground coriander, cumin, paprika, salt, turmeric, cinnamon, black pepper, and fresh lemon juice. The marinade should be fragrant with a beautiful amber color from all those wonderful spices.
02 -
Place the chicken thighs and sliced onion in a large bowl or zip-top bag. Pour the marinade over the chicken and onions, then use your hands (with gloves if you prefer) to massage the marinade into the meat, making sure every piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, though longer is better - overnight marination will give you the most flavorful results.
03 -
When you're ready to cook, preheat your grill to medium-high heat (around 400-425°F). Clean and oil the grates to prevent sticking. If you don't have a grill, you can use a grill pan or cast iron skillet on the stovetop over medium-high heat.
04 -
Remove the chicken from the marinade, gently shaking off any excess. Place the chicken thighs on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and you get nice char marks. The thinly sliced onions from the marinade can be grilled alongside the chicken if desired - they'll caramelize beautifully and add extra flavor.
05 -
Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender. After resting, slice the chicken into thin strips against the grain.
06 -
While the chicken is resting, prepare your fresh toppings if you haven't already. Slice the cucumber, dice the tomatoes, slice the romaine lettuce, and thinly slice the red onion. If you're making tzatziki sauce, make sure it's ready to go.
07 -
Quickly warm your pita bread on the grill for about 30 seconds per side, or wrap them in foil and heat in a 350°F oven for a few minutes. You can also microwave them covered with a damp paper towel for 20-30 seconds.
08 -
To build your shawarma, take a warm pita and layer on some sliced chicken and grilled onions. Top with a generous helping of fresh vegetables - cucumber, tomatoes, romaine, and red onion. Finish with a dollop or drizzle of tzatziki sauce. For an authentic presentation, you can wrap the bottom half of each shawarma in parchment paper or foil to make it easier to eat.
# Notes:
01 -
Traditional shawarma is cooked on a vertical rotisserie, but this home version delivers all the flavor without the special equipment. The key is in the marinade and not overcooking the chicken.
02 -
Feel free to customize your toppings - pickles, feta cheese, olives, or a sprinkle of sumac would all be delicious additions to this recipe.
03 -
For an extra authentic touch, try adding a sprinkle of fresh herbs like parsley or mint to your assembled shawarma.