Juicy Chicken Shawarma Recipe: Homemade Flavor Awaits
This chicken shawarma recipe is a flavorful, homemade delight that mimics street food, perfect for dinner gatherings or weeknight meals.
Equipment
- Baking sheet
- Mixing bowl
- Whisk
Ingredients
For the Marinade
- 1/4 cup extra-virgin olive oil Feel free to use any neutral oil if needed.
- 1 piece lemon, juiced Vinegar can be a substitute if lemons aren't available.
- 3 cloves garlic, minced Fresh garlic is preferred.
- 1 teaspoon kosher salt Sea salt can be used as an alternative.
- 2 teaspoons ground cumin Ground coriander can substitute for a different flavor.
- 1 teaspoon ground coriander Omit if you don’t have it.
- 1 teaspoon freshly ground black pepper White pepper can be used as a milder alternative.
- 1 teaspoon ground turmeric Optional; can omit.
- 1/2 teaspoon ground cinnamon Nutmeg can substitute for a different taste.
- 1/4 teaspoon cayenne pepper Adjust according to your heat preference.
For the Chicken
- 1 pound boneless skinless chicken thighs Chicken breasts can work in a pinch.
- 1 tablespoon cooking spray Can also use parchment paper.
- 1 large onion, thinly sliced Shallots can be used for a milder taste.
For the Yogurt Sauce
- 1 cup Greek yogurt Substitute with sour cream if necessary.
- 1/2 piece lemon, juiced Vinegar can be used instead.
For Serving
- 2 cups chopped romaine Any leafy greens can replace it.
- 1 cup cherry tomatoes, halved Feel free to use any tomatoes you enjoy.
- 1 cup cucumber, thinly sliced Radishes can be a spicy substitute.
Instructions
Steps to Prepare Chicken Shawarma
- In a large bowl, combine olive oil, lemon juice, minced garlic, kosher salt, and the spice blend. Add the chicken, ensuring it's well-coated, and refrigerate for at least 2 hours (overnight is best for flavor).
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with cooking spray to prevent sticking.
- Toss the thinly sliced onions in any remaining marinade. Spread them evenly on the baking sheet to create a flavorful base for the chicken.
- Place the marinated chicken on the baking sheet alongside the onions. Roast in the oven until the chicken reaches an internal temperature of 165°F, approximately 30-40 minutes, or until golden brown.
- While the chicken roasts, whisk together the Greek yogurt and lemon juice in a bowl. Adjust seasoning with salt and pepper to taste.
- Once ready, let the chicken rest for a few minutes before slicing it. Serve in warm pita or over a bed of chopped romaine, topped with cherry tomatoes, cucumber, and a generous drizzle of the yogurt sauce.
Notes
For an extra burst of flavor, garnish with fresh herbs like parsley or cilantro.