Easy Chicken Shawarma Recipe

Short Description

This Easy Chicken Shawarma recipe brings the rich flavors of Middle Eastern street food to your kitchen. Marinated in a blend of aromatic spices and yogurt, the chicken is tender, juicy, and packed with flavor. Served with warm pita and fresh vegetables, it’s a delightful meal that’s both satisfying and easy to prepare.RecipeTin Eats

Why You’ll Love This Recipe

This recipe is a perfect blend of simplicity and flavor. The marinade infuses the chicken with a depth of taste that rivals traditional shawarma. It’s versatile, allowing you to cook the chicken on the stovetop or in the oven. Whether you’re serving it in a wrap or over rice, this dish is sure to become a favorite.Allrecipes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken marinade:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)

• 3 tablespoons olive oil

• 2 tablespoons plain yogurt

• 3 garlic cloves, minced

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon smoked paprika

• 1 teaspoon turmeric

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Juice of 1 lemon

For serving:

• Warm pita bread or flatbreads

• Sliced tomatoes, cucumbers, and red onion

• Chopped fresh parsley

• Tzatziki sauce, hummus, or garlic sauce

Directions

1. Marinate the chicken: In a large bowl, whisk together olive oil, yogurt, garlic, spices, salt, pepper, and lemon juice. Add the chicken, ensuring it’s well-coated. Cover and marinate in the refrigerator for at least 1 hour, ideally overnight for deeper flavor.

2. Cook the chicken:

   • Option 1 (Stovetop): Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 4–5 minutes per side until browned and fully cooked.

   • Option 2 (Oven): Preheat the oven to 425°F (220°C). Place the marinated chicken on a baking sheet and bake for 20–25 minutes, or until fully cooked.Chef Savvy+1Shred Happens+1

3. Rest and slice: Allow the cooked chicken to rest for 5 minutes, then slice it into thin strips.

4. Assemble the shawarma: Serve the sliced chicken in warm pita bread with sliced tomatoes, cucumbers, red onion, chopped parsley, and your choice of sauce.

Servings and Timing

• Servings: 6

• Preparation time: 15 minutes

• Marinating time: 1 hour (or overnight)

• Cooking time: 20–25 minutes

• Total time: Approximately 1 hour 40 minutesDinner, then Dessert+3Allrecipes+3RecipeTin Eats+3

Variations

• Grilled Shawarma: For a smoky flavor, grill the marinated chicken over medium heat for 6–8 minutes per side.

• Spicy Shawarma: Increase the amount of cayenne pepper or add chili flakes to the marinade for extra heat.

• Vegetarian Option: Replace chicken with tofu or portobello mushrooms, marinate, and cook as directed.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in a skillet over medium heat until warmed through, or microwave for 1–2 minutes.

FAQs

How long should I marinate the chicken?

Marinate the chicken for at least 1 hour, but for the best flavor, marinate it overnight.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may be slightly less juicy than thighs.

Is it necessary to use yogurt in the marinade?

Yogurt helps tenderize the chicken and adds flavor, but if unavailable, you can substitute with buttermilk or omit it.

Easy Chicken Shawarma Recipe

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• Author: Olivia
• Total Time: 30 minutes
• Yield: 4-servings
• Diet: Gluten Free

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Description

This easy chicken shawarma recipe brings bold Middle Eastern flavors to your kitchen with a simple marinade and quick cooking options. Perfectly seasoned, juicy chicken served with pita, fresh veggies, and creamy sauces—ideal for a flavorful lunch or dinner.

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Ingredients

For the chicken marinade:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)

• 3 tablespoons olive oil

• 2 tablespoons plain yogurt

• 3 garlic cloves (minced)

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon smoked paprika

• 1 teaspoon turmeric

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon cayenne pepper (optional)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Juice of 1 lemon

For serving:

• Warm pita bread or flatbreads

• Sliced tomatoes, cucumbers, and red onion

• Chopped fresh parsley

• Tzatziki sauce, hummus, or garlic sauce

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Instructions

• Marinate the chicken: In a large bowl, whisk together olive oil, yogurt, garlic, spices, salt, pepper, and lemon juice.

• Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, ideally overnight.

• Cook the chicken:

  • Stovetop: Heat a skillet or grill pan over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through.

  • Oven: Preheat oven to 425°F (220°C). Arrange chicken on a baking sheet and bake for 20–25 minutes, flipping halfway through.

• Let the chicken rest, then slice thinly.

• Assemble: Serve in warm pita with sliced veggies, parsley, and your choice of sauce.

Notes

• Marinating overnight yields the most flavorful results.

• Great for meal prep; leftovers store well for up to 3 days in the fridge.

• Can also be grilled for extra smokiness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern