Chicken Shawarma Middle Eastern Dish (Printable)
Marinated spiced chicken served in warm pita with fresh vegetables and creamy sauce
# What You'll Need:
→ Chicken Marinade
01 - 1.5 lbs boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - Juice of 1 lemon
04 - 3 garlic cloves, minced
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1.5 tsp smoked paprika
08 - 1 tsp ground turmeric
09 - 1 tsp ground cinnamon
10 - 0.5 tsp cayenne pepper
11 - 1.5 tsp salt
12 - 0.5 tsp black pepper
→ Serving Components
13 - 4 large pita breads or flatbreads
14 - 1 cup shredded lettuce
15 - 1 cup diced tomatoes
16 - 0.5 cup sliced cucumber
17 - 0.25 cup thinly sliced red onion
18 - Pickles
→ Garlic or Tahini Sauce
19 - 0.5 cup Greek yogurt or tahini
20 - 1 garlic clove, minced
21 - 1 tbsp lemon juice
22 - Salt, to taste
23 - 1-2 tbsp water
# How to Make It:
01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper in a large bowl until thoroughly combined.
02 - Add chicken thighs to the bowl, turning to coat completely. Cover and refrigerate for at least 1 hour, or up to overnight for optimal flavor infusion.
03 - Preheat oven to 425°F or heat a grill pan over medium-high heat.
04 - Arrange marinated chicken on a foil-lined baking sheet or grill pan. Roast or grill for 18-20 minutes, turning once, until chicken is fully cooked and edges are slightly charred.
05 - Let chicken rest for 5 minutes to retain juices, then slice thinly across the grain.
06 - Combine yogurt or tahini with minced garlic, lemon juice, and salt. Add water gradually while stirring to achieve a smooth, drizzle-able consistency.
07 - Warm pita breads and fill with shredded lettuce, diced tomatoes, cucumber, onion, and pickles. Add sliced chicken generously and drizzle with sauce. Fold or roll and serve immediately.
# Expert Hacks:
01 -
- The spice blend hits every comfort button while feeling exotic enough for company
- Leftovers somehow taste better the next day, if you can resist eating everything in one sitting
02 -
- Pat the chicken dry before adding the marinade so the spices cling properly instead of sliding right off
- Let the cooked chicken rest before slicing, or all those juices will escape onto your cutting board instead of staying in the meat
03 -
- Grilling over actual charcoal adds a smoky depth that oven-roasting can't quite replicate
- Let the marinated chicken sit at room temperature for 30 minutes before cooking for more even results