Description
Chicken shawarma brings Middle Eastern street food straight to your kitchen with tender, spice-rubbed chicken and creamy garlic sauce. Wrap this delicious mixture in warm pita and savor the bold, zesty flavors that’ll transport your taste buds to a bustling market in Beirut.
Ingredients
Scale
Main Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 1 cup fresh garlic cloves, peeled
- 3 cups neutral oil (canola or grapeseed)
Marinade Spices:
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional)
Supporting Ingredients:
- Juice of 1 large lemon
- 4 garlic cloves, minced
- 1 teaspoon salt
- ¼ cup lemon juice
- 2 tablespoons ice water (if needed for consistency)
Instructions
- Blend 3 tablespoons olive oil, lemon juice from 1 large lemon, 4 minced garlic cloves, and all ground spices in a large bowl to create your marinade.
- Thoroughly coat 2 pounds chicken thighs with the spice mixture, ensuring complete coverage.
- Refrigerate the marinated chicken for a minimum of 2 hours, allowing flavors to deeply penetrate the meat.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Arrange marinated chicken thighs on the prepared baking sheet, spreading them evenly without overcrowding.
- Roast chicken for 20-25 minutes, checking that internal temperature reaches 165°F for safe consumption.
- Remove chicken from oven and let rest for 5 minutes to retain moisture.
- Slice roasted chicken into thin strips against the grain for tender pieces.
- Combine 1 cup peeled garlic cloves with 1 teaspoon salt in a food processor.
- Pulse garlic until finely minced and nearly paste-like.
- Gradually stream 3 cups neutral oil into processor while continuously blending.
- Add ¼ cup lemon juice, processing until sauce becomes light and fluffy.
- Incorporate 2 tablespoons ice water if sauce needs smoother consistency.
- Serve sliced shawarma with freshly prepared garlic sauce alongside preferred accompaniments.
Notes
- Marinate chicken for maximum flavor by letting it sit overnight in the fridge, which helps the spices deeply penetrate the meat.
- For extra crispy edges, pat chicken dry before cooking and use a hot skillet or baking sheet to create a nice golden-brown exterior.
- When making garlic sauce, add oil and lemon juice very slowly to ensure a smooth, creamy emulsion that won’t separate.
- Fresh spices make a huge difference in shawarma, so check your spice cabinet and replace any that have been sitting around for more than six months.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 60 g
- Saturated Fat: 10 g
- Unsaturated Fat: 48 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg