55 minutes
A delicious and flavorful homemade chicken shawarma served with red cabbage slaw, yogurt sauce, and warm pita bread.
Red Cabbage, cored and sliced very thin
0 lb
cups
tablespoons
teaspoons
teaspoons
Whole-Milk Yogurt
cups
tablespoons
each
Garlic Clove, minced
each
Boneless, Skinless Chicken Thighs, trimmed
0 lb
teaspoons
teaspoons
Plum Tomatoes, sliced thin
each
English Cucumber, cut into ½-inch dice
cups
Pita Bread, warmed
each
1. Prepare Red Cabbage Slaw
In a large bowl, combine the thinly sliced cabbage, fresh parsley leaves, ¼ cup of extra-virgin olive oil, and 1 teaspoon of kosher salt. Toss everything together until the cabbage is well coated, then set it aside to let the flavors meld.
2. Make Yogurt Sauce
In a second bowl, mix together the whole-milk yogurt, lemon juice, minced garlic, ¾ teaspoon of kosher salt, and ½ teaspoon of black pepper. Stir until everything is well combined and then set it aside.
3. Preheat Broiler and Prepare Pan
Adjust your oven rack so it's about 6 inches from the broiler element and preheat the broiler. Line a rimmed baking sheet with aluminum foil and set a wire rack on top.
4. Prepare Chicken Thighs
Pat the chicken thighs dry with paper towels to ensure they brown nicely. In a large bowl, combine the chicken thighs with paprika, ground cumin, 2 teaspoons of kosher salt, ½ teaspoon of black pepper, and the remaining 2 tablespoons of extra-virgin olive oil. Toss the chicken until it’s evenly coated with the spices and oil.
5. Broil Chicken and Lemon Halves
Lay the chicken thighs out on the wire rack with the smooth sides facing down. Take the lemon, trim the ends, cut it in half, and place the halves cut side up on the rack alongside the chicken. Broil the chicken and lemon halves for 16 to 20 minutes, rotating the pan halfway through cooking. Ensure the chicken reaches an internal temperature of at least 175 degrees. Once done, let the chicken rest for 5 minutes.
6. Add Lemon Juice to Slaw
While the chicken rests, squeeze one of the broiled lemon halves over the cabbage mixture and give it a good stir.
7. Slice Chicken and Serve
Slice the rested chicken into thin strips and transfer them to a large platter. Squeeze the juice from the remaining lemon half over the chicken. Add the cabbage mixture to the platter with the chicken, then arrange the sliced plum tomatoes and diced cucumber around the edges. Serve with the yogurt sauce and warm pita bread on the side.
Instead of serving with bread, you can make a shawarma bowl with a base of rice, quinoa, or mixed greens, topped with the cooked protein and vegetables.
Lamb is another traditional meat for shawarma. Use a tender cut, marinate, and cook until it's just done to retain moisture and flavor.
Toss the marinated and cooked protein with a mix of fresh vegetables like lettuce, tomatoes, cucumbers, and a lemony dressing for a lighter meal.
Use thinly sliced beef, marinate with the same spices as chicken, and adjust cooking time for medium-rare to well-done, as preferred.
Serve over a bed of pearl couscous, freekeh, or quinoa instead of rice for a change in texture and taste.
Use fresh garlic and freshly squeezed lemon juice for the marinade, and allow the chicken to marinate for at least a few hours, preferably overnight.
Let the cooked chicken rest before slicing to ensure the meat remains moist by redistributing the juices.
Use high-quality, fresh spices and toast them before grinding to enhance the flavor profile of your shawarma.
Use a cast iron skillet or grill pan and cook in batches for a good sear that mimics a traditional shawarma's char.
Serve with fresh, homemade sides like tangy garlic sauce or tahini, pickled vegetables, and chopped salads.
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