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Homemade Chicken Shawarma

A close-up of seasoned and grilled chicken shawarma pieces piled on a white plate.
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Create authentic Middle Eastern street food flavors at home with this easy chicken shawarma recipe. Marinate chicken in aromatic spices and cook until tender and juicy, perfect for wraps or platters.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, turmeric, smoked paprika, coriander, cinnamon, cayenne pepper (if using), salt, and black pepper.
  2. Add the chicken pieces to the marinade and toss to coat evenly.
  3. Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours.
  4. Preheat your oven to 400°F (200°C) or prepare your grill.
  5. Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper, or place on skewers for grilling.
  6. Roast for 20-25 minutes, or grill for 8-10 minutes per side, until the chicken is cooked through and slightly charred.
  7. Serve the chicken shawarma hot in pita bread with your favorite toppings like garlic sauce, pickles, tomatoes, and lettuce.

Notes

  • For an extra smoky flavor, you can add a pinch of liquid smoke to the marinade.
  • If you don’t have chicken thighs, boneless, skinless chicken breasts can be used, but reduce the cooking time to prevent them from drying out.
  • Prepare your favorite garlic sauce or tahini sauce to serve alongside.

Nutrition

Find it online: https://kingscook.com/chicken-shawarma-recipe/