Description

If you’re craving a flavorful, savory, and satisfying meal, look no further than this Chicken Shawarma recipe. This Middle Eastern classic is packed with bold spices and tender chicken, paired with a creamy and tangy yogurt sauce. Whether you’re serving it for a weeknight dinner or a special gathering, this recipe is sure to impress your guests and satisfy your taste buds. Let’s dive into how to make this mouthwatering dish from scratch.

Ingredients

Ingredients for Chicken Shawarma

To make this Chicken Shawarma, you’ll need a few essential ingredients to bring out the rich, aromatic flavors. Here’s what you’ll need:

1 tbsp garlic powder
2 tsp cumin
1 tsp paprika
1 tbsp coriander
½ tsp cayenne pepper
½ tsp cinnamon
2 tsp black pepper
2 tsp kosher salt
1 onion thinly sliced
Juice of one lemon
2 lbs chicken thighs (about 6)
3 tbsp olive oil

Ingredients for the Yogurt Sauce

⅔ cup Greek yogurt
2 cloves garlic, smashed and minced
2 tsp lemon juice
Salt and pepper to taste

Instructions

Instructions for Chicken Shawarma

Prepare the Marinade
In a large bowl, combine olive oil, lemon juice, garlic, and all the spices—garlic powder, cumin, paprika, coriander, cayenne pepper, cinnamon, black pepper, and kosher salt. Whisk everything together until well mixed.
Marinate the Chicken
Add the chicken thighs to the marinade and toss them to coat evenly. Cover the bowl and refrigerate for at least 2 hours, but overnight for the best flavor infusion.
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the chicken.
Add Onion to Marinade
Add the thinly sliced onion to the marinade and toss to coat. This will infuse the onions with the same delicious spices as the chicken.
Bake the Chicken and Onion
Spread the marinated chicken thighs and onions evenly on a baking sheet. Roast for 30 minutes or until the chicken is fully cooked, tender, and golden brown.
Slice the Chicken
Once the chicken is cooked through, remove it from the oven and let it rest for 5 minutes. After resting, slice the chicken into thin strips for serving.

Instructions for the Yogurt Sauce

Prepare the Yogurt Sauce
In a bowl, combine Greek yogurt, lemon juice, and minced garlic. Whisk until smooth and creamy.
Season the Sauce
Season the yogurt sauce with salt and pepper to taste. Adjust the seasoning based on your preference.

Notes

Serving Tips:

Wrap it in Pita: For a classic presentation, serve the Chicken Shawarma on warmed pitas or flatbreads. You can also use wraps or tortillas if you prefer.
Add Fresh Vegetables: Enhance the flavor and texture by adding fresh veggies such as tomatoes, cucumber, lettuce, or pickled onions. These add crunch and freshness to balance the spiced chicken.
Serve with Sides: Chicken Shawarma pairs wonderfully with a variety of side dishes such as hummus, tabbouleh, or a simple Greek salad.
Garnish with Fresh Herbs: Top your Shawarma with fresh cilantro or parsley to add a burst of color and an extra layer of freshness.

Storage Tips:

Refrigeration: Store any leftover Chicken Shawarma in an airtight container in the refrigerator for up to 3-4 days. Be sure to store the chicken and yogurt sauce separately to maintain freshness.
Freezing: If you’d like to freeze the chicken, place it in an airtight freezer-safe bag or container. The chicken can be stored in the freezer for up to 2-3 months. When ready to eat, thaw overnight in the fridge and reheat in the oven or on the stovetop.
Leftover Yogurt Sauce: The yogurt sauce can be stored in the refrigerator for up to a week. It makes a great dip for other dishes or can be used as a topping for salads or grilled vegetables.