A flavorful Middle Eastern dish featuring marinated and baked chicken thighs served in pita or flatbreads with fresh toppings and sauces.
Ingredients
For the Chicken Marinade
- 2lbboneless, skinless chicken thighs, sliced
- 4clovegarlic, minced
- 1piecelemon, juiced
- 2tbspolive oil
- 1tspground cumin
- 1tspground paprika
- 1tspground turmeric
- 1tspground coriander
- 1tspground cinnamon
- 1tspground black pepper
- 1tspsalt
- 1/2tspground cayenne pepper (optional)
For Serving
- 4piecewhole wheat pita or flatbreads
- 1piecetomato, sliced
- 1piececucumber, sliced
- 1piecered onion, sliced
- 1bundlelettuce
For the Sauce
- 1/2cupyogurt
- 1clovegarlic, minced
- 1piecelemon, juiced
- 1pinchsalt
How to make Chicken Shawarma
Marinate the Chicken
In a large bowl, mix together the garlic, lemon juice, olive oil, cumin, paprika, turmeric, coriander, cinnamon, black pepper, salt, and cayenne pepper.
Add the chicken slices to the marinade and mix well to ensure the chicken is thoroughly coated.
Cover and refrigerate for at least 1 hour, preferably overnight for better flavor.
Cook the Chicken
Preheat your oven to 425°F (220°C).
Spread the marinated chicken slices on a baking sheet in a single layer.
Bake for about 25-30 minutes, or until the chicken is fully cooked and slightly crispy on the edges.
Assemble the Shawarma
Serve the chicken in whole wheat pita or flatbreads.
Add toppings such as sliced tomatoes, cucumbers, red onions, and lettuce.
Drizzle with tahini sauce or a garlic yogurt sauce (yogurt mixed with minced garlic, lemon juice, and a pinch of salt).
Tips & Tricks
For extra flavor, marinate the chicken overnight.
You can also grill the chicken instead of baking it for a smoky flavor.
Serve with pickled vegetables for an authentic touch.