Description
A juicy and flavorful chicken shawarma recipe using marinated chicken thighs that are seared and finished in the oven for optimal crispiness.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs
- 240 ml (1 cup) plain yogurt, full-fat
- 60 ml (¼ cup) olive oil
- 30 ml (2 tbsp) lemon juice
- 6 cloves garlic, minced (about 24 g)
- 10 g (2 tsp) kosher salt
- 10 g (2 tsp) ground cumin
- 6 g (1½ tsp) ground coriander
- 6 g (1½ tsp) paprika
- 3 g (½ tsp) smoked paprika (optional)
- 2 g (½ tsp) turmeric
- 1 g (¼ tsp) allspice
- 1 g (¼ tsp) cayenne (optional)
- 5 g (1 tsp) sugar or honey
- Pita or flatbreads for serving
- Sliced tomatoes, pickled cucumbers, chopped parsley, and garlic sauce or plain yogurt
Instructions
- Toast and grind warm spices: Toast 5 g (1 tsp) cumin seeds and 5 g (1 tsp) coriander seeds over medium heat for 1–2 minutes until fragrant. Cool briefly and pulse in a spice grinder to a coarse powder.
- Make the marinade: Whisk together yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, smoked paprika, turmeric, allspice, cayenne, sugar, and salt until smooth.
- Marinate the chicken: Place chicken thighs in a zip-top bag or bowl and pour the marinade over them. Massage for even coating and refrigerate for at least 4 hours or up to overnight.
- Remove the chicken from the fridge 20 minutes before cooking to take off the chill. Slice large thighs for uniform cooking.
- Sear the chicken: Heat a cast-iron skillet over high heat and add oil. Sear chicken in batches for 2–3 minutes per side until browned.
- Finish in the oven: Preheat oven to 200°C (400°F). Transfer chicken to a wire rack over a baking sheet and finish cooking for 6–8 minutes until the internal temperature is 74°C (165°F).
- Rest the chicken for 5 minutes on a cutting board and then slice thinly.
- Assemble the shawarma: Warm pita or flatbreads, add sliced chicken, tomatoes, pickles, parsley, and garlic sauce. Serve immediately.
Notes
For best flavor, marinate the chicken overnight. Adjust spices according to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 shawarma wrap
- Calories: 560
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 145 mg