Description
This flavorful Chicken Shawarma recipe features juicy marinated chicken thighs baked to perfection with aromatic spices, served with a tangy yogurt sauce and fresh vegetables inside warm pita bread. Perfect for a satisfying and delicious weeknight dinner inspired by Middle Eastern cuisine.
Ingredients
Units
Scale
Marinade and Chicken
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken thighs
- Cooking spray
- 1 large onion, thinly sliced
Yogurt Sauce
- 1/2 cup Greek yogurt
- Juice of 1/2 lemon
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, smashed and minced
- Kosher salt, to taste
- Pinch of crushed red pepper flakes
To Serve
- Pitas, warmed
- Chopped romaine lettuce
- Cherry tomatoes, halved
- Cucumber, thinly sliced
Instructions
- Make Chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, kosher salt, ground cumin, ground coriander, black pepper, turmeric, cinnamon, and cayenne pepper to create the marinade. Add the chicken thighs and toss to fully coat. Cover the bowl and refrigerate for at least 2 hours and up to overnight to allow the flavors to penetrate the meat.
- Preheat and Prepare: Preheat your oven to 425 degrees Fahrenheit. Lightly grease a large baking sheet with cooking spray. Add the thinly sliced onion to the remaining marinade and toss well to coat.
- Bake Chicken and Onion: Remove the chicken thighs and onion slices from the marinade, letting excess drip off. Arrange them evenly on the prepared baking sheet. Bake for 30 minutes until the chicken is golden brown and cooked through. Once done, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing thinly.
- Make Yogurt Sauce: While the chicken bakes, combine the Greek yogurt, lemon juice, olive oil, smashed and minced garlic in a small bowl. Whisk together until smooth, then season with kosher salt and a pinch of crushed red pepper flakes to taste.
- Assemble Shawarma: To serve, warm the pita breads. Top each pita with sliced chicken, roasted onions, chopped romaine, halved cherry tomatoes, thin cucumber slices, and a drizzle of the prepared yogurt sauce. Fold and enjoy your homemade chicken shawarma!
Notes
- For a milder flavor, reduce or omit the cayenne pepper.
- Leftover chicken shawarma works well in salads or wrapped in flatbreads for next-day lunches.
- You can substitute chicken thighs with chicken breasts, but thighs yield more juicy results.
- If you do not have Greek yogurt, plain yogurt strained through a cheesecloth can be used.
- Marinate the chicken overnight if possible to boost flavor intensity.
- Serve alongside rice or a simple tabbouleh salad for a fuller meal.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
