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Chicken Shawarma

Savory Chicken Shawarma That'll Wow Your Dinner Guests

Experience the irresistible flavors of Chicken Shawarma, a dish that transforms dinner into a culinary adventure.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 3 hours
Total Time 3 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thigh Fillets Substitute chicken breast if desired.
  • 4 cloves Garlic Minced; fresh is key.
  • 1 teaspoon Ground Coriander Cumin can work as a substitute.
  • 1 teaspoon Ground Cumin Authentic flavor; use coriander if needed.
  • 1/2 teaspoon Ground Cardamom Omit if unavailable.
  • 1/2 teaspoon Ground Cayenne Pepper Adjust based on spice tolerance.
  • 1 teaspoon Smoked Paprika Use regular paprika if needed.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Black Pepper To taste.
  • 2 tablespoons Lemon Juice Fresh juice preferred.
  • 2 tablespoons Olive Oil Can substitute canola or vegetable oil.
For the Yogurt Sauce
  • 1 cup Yogurt Use plant-based yogurt for dairy-free.
  • 1/4 cup Fresh Herbs Like dill or mint, optional.
For Serving
  • 4 pieces Flatbreads Lebanese or pita bread preferred.
  • 1 cup Lettuce Fresh toppings add texture.
  • 1 cup Tomatoes Diced.
  • 1 small Red Onion Sliced.
  • 1/2 cup Shredded Cheese Optional.
  • to taste Hot Sauce Optional.

Equipment

  • Ziplock bag
  • Mixing bowl
  • Skillet or grill

Method
 

Preparation Steps
  1. In a ziplock bag, combine minced garlic, ground coriander, cumin, cardamom, cayenne pepper, smoked paprika, salt, and black pepper.
  2. Squeeze in lemon juice and drizzle olive oil before adding the chicken thigh fillets. Seal the bag, massage to coat the chicken thoroughly, and refrigerate for a minimum of 3 hours.
  3. In a mixing bowl, combine yogurt with finely chopped fresh herbs if desired. Stir well until fully blended, then cover and refrigerate for at least 20 minutes.
  4. Preheat your cooking surface to medium-high heat.
  5. Transfer the marinated chicken to the hot surface. Grill or pan-fry for about 4-5 minutes on one side, then flip and cook for an additional 3-4 minutes.
  6. Remove chicken from heat and let it rest for 5 minutes.
  7. Slice the rested Chicken Shawarma into thin strips and arrange it on a platter alongside warm flatbreads and toppings.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Customize toppings with cucumbers, pickles, or different herbs for unique flavor profiles.

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