Chicken Shawarma is usually slowly cooked on a rotisserie and shaved off in thin slices into a pita. Our version gives you equally tender and even juicier chicken that’s simple to make at home. Use the chicken in a salad, on a pita, or over rice. However you serve it, you’re going to love it.
This Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!
FOR THE CHICKEN
1/2 c. extra-virgin olive oil
Juice of 1 lemon
3 cloves garlic, minced
2 tsp. kosher salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. cayenne pepper
2 lb. boneless skinless chicken thighs
1 large onion, thinly sliced
1 cup Greek yoghurt
1 clove garlic , crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
How to Make It Chicken Shawarma
Preheat grill to medium-high heat.
To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.
Boneless chicken thighs (skinless), malt vinegar, plain yogurt, vegetable oil, salt and pepper, freshly ground cardamom, All spice powder, tahini, plain yogurt, garlic (minced), lemon juice, olive oil, fresh parsley, salt and pepper, tomatoes, onion, lettuce, Pita bread rounds