Description
Chicken Shawarma brings Middle Eastern street food magic straight to your kitchen with tender, spice-rubbed chicken that grills up perfectly. Wrap these flavor-packed strips in warm pita with fresh herbs and creamy tahini sauce for a totally delicious meal that feels like a culinary adventure.
Ingredients
Scale
Protein:
- 2 lbs boneless skinless chicken thighs
Spices and Seasonings:
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ⅛ teaspoon cayenne pepper
Supporting Ingredients:
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic
- 4 pita breads
- 1 cup plain yogurt
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk ¼ cup olive oil, 3 tablespoons lemon juice, 3 minced garlic cloves, and all spices in a large mixing bowl until thoroughly combined.
- Submerge 2 pounds chicken thighs completely in the marinade, ensuring every inch gets coated. Seal container and refrigerate for 2-4 hours.
- Heat oven to 425°F with rack positioned in the middle. Cover a baking sheet with aluminum foil and place a wire rack on top.
- Extract chicken from marinade, letting excess drip off. Arrange pieces on wire rack without touching each other.
- Roast chicken for 30-35 minutes, carefully flipping at 15-minute mark. Confirm doneness when internal temperature hits 165°F and edges turn golden brown.
- Remove chicken from oven and allow 5 minutes of resting time. Slice meat into thin, diagonal strips using a sharp knife.
- Slide 4 pita breads into oven for 2-3 minutes until they become warm and flexible.
- Spread ¼ cup yogurt across each pita’s surface. Layer sliced chicken generously on top.
- Sprinkle 2 tablespoons fresh parsley over chicken. Fold pitas and serve immediately while meat remains warm.
Notes
- Marinate chicken overnight to maximize flavor absorption and tenderness of the meat.
- Use boneless, skinless chicken thighs for the most authentic and juicy shawarma texture.
- A wire rack helps air circulate around the chicken, creating crispy edges without excess grease.
- Slice chicken against the grain for the most tender and easy-to-eat shawarma strips.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 391 kcal
- Sugar: 2 g
- Sodium: 568 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg