Description
Forget takeout! This homemade chicken shawarma recipe delivers all the incredible flavor of your favorite Middle Eastern street food, right from your own kitchen. Tender, juicy chicken, bursting with aromatic spices, and ready to be piled high in a warm pita or served as a vibrant, flavorful plate. Get ready for a taste sensation!
Equipment:
- Large bowl
- Whisk
- Ziplock bag or airtight container (for marinating)
- Baking sheet (for oven method)
- Grill (for grill method)
- Large skillet (for stovetop method)
- Sharp knife
- Cutting board
- Meat thermometer
Ingredients
For the Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs (or chicken breast, see notes)
- 1/4 cup olive oil
- 1/4 cup plain yogurt (full-fat is best!)
- 3 tablespoons lemon juice (freshly squeezed is always better!)
- 2 tablespoons apple cider vinegar (the secret ingredient!)
- 4 cloves garlic, minced (don’t be shy!)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika (sweet or smoked, your choice!)
- 1 teaspoon turmeric powder
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (optional, for a little kick!)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Tahini Sauce (Optional, but highly recommended!):
- 1/2 cup tahini
- 1/4 cup water (add more for desired consistency)
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Pinch of salt
For the Garlic Yogurt Sauce (Also optional, but so good!):
- 1 cup plain yogurt (full-fat)
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (or cilantro)
- 1 tablespoon lemon juice
- Pinch of salt
For Serving:
- Pita bread (or flatbread)
- Chopped tomatoes
- Chopped cucumbers
- Sliced red onion
- Pickled turnips (optional, but authentic!)
- Lettuce (optional)
- Fresh parsley or cilantro, for garnish
Instructions
Make the Magic Marinade: In your large bowl, whisk together the olive oil, yogurt, lemon juice, apple cider vinegar, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, cayenne pepper (if using), black pepper, and salt. It might seem like a lot of spices, but trust me, this is where the flavor explosion happens!
Marinate the Chicken: Add the chicken to the marinade. Make sure every piece is nicely coated. If you’re using a ziplock bag, you can massage the marinade into the chicken. If using a container, give it a good stir. Pop it in the fridge and let it marinate for at least an hour. Honestly, the longer the better – overnight is ideal for maximum flavor!
Choose Your Cooking Adventure: Now, decide how you want to cook your shawarma.
Oven Method (Easy Peasy): Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper (for easier cleanup!). Spread the marinated chicken in a single layer on the baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Grill Method (Smoky Goodness): Preheat your grill to medium-high heat. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Again, use a meat thermometer to check for doneness (165°F / 74°C).
Stovetop Method (Quick & Convenient): Heat a large skillet over medium-high heat. Add a little olive oil to the pan. Cook the chicken for about 6-8 minutes per side, or until cooked through and browned. You might need to work in batches to avoid overcrowding the pan. And yes, you guessed it – use a meat thermometer!
Rest and Slice: Once the chicken is cooked, let it rest for about 5-10 minutes. This helps the juices redistribute, resulting in more tender and flavorful meat. Then, slice the chicken thinly against the grain.
Whip Up the Sauces (Optional, but SO worth it!): While the chicken is resting, make the sauces.
- Tahini Sauce: In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt. Add more water, a tablespoon at a time, until you reach your desired consistency.
- Garlic Yogurt Sauce: In another small bowl, combine the yogurt, minced garlic, chopped parsley (or cilantro), lemon juice, and salt. Stir well.
Build Your Shawarma Masterpiece: Warm up your pita bread (if using). Now, get creative! Load up your pita with sliced chicken, your favorite toppings (tomatoes, cucumbers, onions, pickled turnips), and a generous drizzle of tahini sauce and/or garlic yogurt sauce. Or, serve the chicken as a plate with rice, salad, and all the fixings.
Notes
- Chicken Thighs vs. Breast: Chicken thighs are generally more flavorful and juicy for shawarma, but chicken breast works too! If using breast, be extra careful not to overcook it, as it can dry out easily. Consider slicing the breast into thinner pieces before marinating.
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you’re sensitive to spice, you can omit it altogether.
- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. If you’re short on time, even 30 minutes will make a difference, but overnight is truly magical.
- The Secret Ingredient: The apple cider vinegar adds a subtle tang and helps to tenderize the chicken even further, creating a slightly more complex flavor profile than using lemon juice alone. This is the original element that distinguishes this recipe. It enhances the overall flavor and texture, making the chicken extra succulent.
- Vegan Adaptation: Replace the chicken with 1.5lb of extra firm Tofu. Ensure you press the tofu to remove as much liquid as possible before marinating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Nutrition
- Serving Size: 1 Serving
- Calories: 350-400 (depending on chicken cut and cooking method)
- Sugar: 2-4g
- Sodium: 300-400mg
- Fat: 20-25g
- Saturated Fat: 5-7g
- Carbohydrates: 5-10g
- Fiber: 1-2g
- Protein: 35-45g
- Cholesterol: 100-150mg