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.
Ingredients
For the chicken marinade:
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1.5 lbs boneless, skinless chicken thighs (or breasts)
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3 tablespoons olive oil
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2 tablespoons plain yogurt
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3 garlic cloves (minced)
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 teaspoon smoked paprika
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1 teaspoon turmeric
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1/2 teaspoon ground cinnamon
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1/2 teaspoon cayenne pepper (optional)
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1 teaspoon salt
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1/2 teaspoon black pepper
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Juice of 1 lemon
For serving:
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Warm pita bread or flatbreads
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Sliced tomatoes, cucumbers, and red onion
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Chopped fresh parsley
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Tzatziki sauce, hummus, or garlic sauce
Instructions
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Marinate the chicken: In a large bowl, whisk together olive oil, yogurt, garlic, spices, salt, pepper, and lemon juice.
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Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, ideally overnight.
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Cook the chicken:
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Stovetop: Heat a skillet or grill pan over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through.
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Oven: Preheat oven to 425°F (220°C). Arrange chicken on a baking sheet and bake for 20–25 minutes, flipping halfway through.
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Let the chicken rest, then slice thinly.
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Assemble: Serve in warm pita with sliced veggies, parsley, and your choice of sauce.
Notes
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Marinating overnight yields the most flavorful results.
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Great for meal prep; leftovers store well for up to 3 days in the fridge.
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Can also be grilled for extra smokiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
