Description
This Chicken Shawarma recipe offers a flavorful Middle Eastern classic, featuring marinated chicken thigh fillets infused with aromatic spices and perfectly grilled to charred perfection. Served with a refreshing lemon yogurt sauce, fresh vegetables, and soft flatbreads, this dish brings an authentic shawarma experience to your home kitchen.
Ingredients
Scale
Chicken Marinade
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp for mild heat)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper, to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Lemon Yogurt Sauce
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
To Serve
- 4 – 5 flatbreads (Lebanese, pita, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate Chicken: In a large ziplock bag, combine garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add the chicken thigh fillets, seal the bag, and massage from the outside to coat each piece evenly. Refrigerate to marinate for at least 3 hours, preferably 24 hours for maximum flavor.
- Prepare Yogurt Sauce: In a bowl, mix plain yogurt, lemon juice, minced garlic, salt, and pepper. Cover and refrigerate until needed. The sauce can be stored for up to 3 days in the fridge.
- Preheat Cooking Surface: Heat a large non-stick skillet over medium-high heat with 1 tablespoon of olive oil, or prepare a BBQ grill or hotplate by brushing lightly with oil and heating to medium-high.
- Cook Chicken: Place marinated chicken thighs on the hot skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred. Flip and cook the other side for 3 to 4 minutes until fully cooked but juicy.
- Rest Chicken: Remove the chicken from heat and cover loosely with foil. Let it rest for 5 minutes to retain juices.
- Slice and Serve: Slice the chicken into strips and arrange on a platter alongside flatbreads, sliced lettuce, tomato, red onion, optional shredded cheese, and the lemon yogurt sauce.
- Make Wrap: To assemble a shawarma wrap, spread a layer of yogurt sauce on warm flatbread, add a bit of lettuce and tomato, pile on the sliced chicken, add optional hot sauce, then roll up tightly and enjoy!
Notes
- For a less spicy version, reduce cayenne pepper to 1/2 teaspoon or omit entirely.
- If you prefer baking, cook marinated chicken in a preheated oven at 200°C (400°F) for about 20-25 minutes, turning halfway through until cooked through and slightly charred.
- You can substitute the lemon yogurt sauce with a dairy-free tahini sauce for a vegan/ dairy-free option.
- Using boneless, skinless thigh fillets ensures juicier and more tender chicken compared to breasts.
- Marinating overnight enhances flavor depth greatly but 3 hours is acceptable for quicker prep.
- Prep Time: 10 minutes plus 3 to 24 hours marinating
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: chicken shawarma recipe, Middle Eastern chicken, grilled chicken shawarma, shawarma wrap, lemon yogurt sauce, marinated chicken thighs
