180 minutes
A delightful dish that brings the flavors of the Middle East straight to your kitchen. Its marinated, spiced chicken is cooked to perfection and wrapped in warm, soft pita bread.
cups
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Garlic, minced
cloves
teaspoons
Ground Paprika
teaspoons
Turmeric Powder
teaspoons
teaspoons
Ground Cloves
teaspoons
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
Chicken Thighs, boneless, skinless
0 lb
Pita Bread
pieces
Tomatoes, sliced
cups
Cucumbers, sliced
cups
Red Onions, sliced
cups
tablespoons
1. Prepare Marinade
In a large bowl, combine plain yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground paprika, ground turmeric, ground cinnamon, ground cloves, ground cayenne pepper, salt, and freshly ground black pepper. Mix well to form a marinade.
2. Marinate Chicken
Coat the boneless, skinless chicken thighs thoroughly with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat Oven
Preheat your oven to 425°F (220°C).
4. Bake Chicken
Place the marinated chicken on a baking sheet lined with parchment paper. Spread the pieces out evenly. Bake for 30-40 minutes, turning halfway through, until the chicken is golden brown and cooked through.
5. Let Chicken Rest
Once the chicken is done, let it rest for a few minutes to retain its juices, then slice it into thin strips.
6. Warm Pita Bread
While the chicken rests, warm your pita bread in the oven for a couple of minutes.
7. Assemble Shawarma
To assemble the shawarma, lay a few slices of chicken onto each pita. Add sliced tomatoes, cucumbers, red onions, and a drizzle of tahini sauce.
Layer the cooked shawarma over grains with a variety of toppings like hummus, chopped tomatoes, cucumbers, pickled onions, and a drizzle of tahini.
Substitute chicken with thinly sliced lamb and adjust the cooking time accordingly.
Roll the shawarma in a flatbread with greens, tomatoes, and sauce for an on-the-go meal.
Use thinly sliced beef and consider adding a touch of cinnamon to the marinade to complement the beef.
If you usually cook your chicken in the oven, try grilling it for a smoky flavor.
Give your chicken plenty of time to marinate — ideally overnight. The longer it marinates, the more flavorful and tender it will be. Make sure every piece of chicken is well-coated with the marinade.
If you have access to an outdoor grill, use it. The char and smokiness imparted by grilling add an authentic touch. If you’re using a grill pan or oven, make sure to get a good sear on the chicken to mimic that grilled flavor.
A good shawarma has a balance of flavors and textures. Don’t overpower with too much of one ingredient. Taste as you go and adjust the seasoning of your marinade, sauce, and final assembly.
Use the freshest ingredients for your marinade. Freshly squeezed lemon juice, minced garlic, and high-quality spices will make a significant difference in the depth of flavor.
Make your tahini sauce from scratch. It’s simple and tastes much better than store-bought versions. You can adjust the garlic, lemon juice, and seasoning to your taste.
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