Chicken Shawarma Recipe

The tantalizing aroma of spices, the tender, marinated chicken, and the vibrant array of toppings truly define the chicken shawarma recipe. This recipe is your shortcut to authentic Middle Eastern flavors right in your own kitchen, offering an incredibly satisfying and versatile meal.

Key Ingredients for Chicken Shawarma Recipe

• 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/4 cup olive oil
• 1/4 cup plain Greek yogurt (full-fat is best for richness)
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• For Serving:
  • Pita bread or flatbreads
  • Shredded lettuce
  • Chopped tomatoes
  • Thinly sliced red onion
  • Cucumber slices
  • Tahini sauce (recipe follows or store-bought)
  • Hummus
  • Pickled turnips (optional)
  • Fresh parsley, chopped

How to Make Chicken Shawarma Recipe

This chicken shawarma recipe is incredibly simple to whip up, promising a burst of authentic Middle Eastern flavors with every bite. The marinade is the secret to its irresistible taste, and the quick cooking time makes it perfect for a weeknight dinner. Expect a total preparation time of about 25 minutes, plus marinating time.

Step-by-Step Instructions

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, Greek yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and pepper. Add the chicken pieces to the bowl and toss to ensure each piece is well coated with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or ideally for 2-4 hours (or even overnight for deeper flavor). The yogurt and lemon juice help to tenderize the chicken.

   
   

2. Cook the Chicken: You have a few options for cooking the chicken to achieve that perfect shawarma texture.

   • Skillet Method (Recommended for ease): Heat 1-2 tablespoons of the reserved marinade or a little extra olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in an even layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes per side, until the chicken is golden brown and cooked through. The yogurt in the marinade will help create lovely crispy edges.
   • Oven Method: Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until cooked through and slightly caramelized.
   • Broiler Method: For extra crispiness, after cooking in a skillet or oven, you can briefly broil the chicken for 1-2 minutes, watching carefully to prevent burning.

3. Prepare the Toppings and Sauces: While the chicken is cooking, prepare your desired toppings. Wash and chop the tomatoes, slice the red onion thinly, chop the lettuce, and slice the cucumbers. If making your own tahini sauce, whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 1 clove minced garlic, and 2-3 tablespoons of cold water until a smooth, pourable consistency is achieved. Season with salt.

   
   

4. Warm the Pita Bread: Lightly warm your pita bread or flatbreads. You can do this in a dry skillet over medium heat, in the oven for a few minutes, or briefly over a gas flame on your stove until pliable and slightly toasted.

   
   

5. Assemble the Shawarma: To assemble, lay a warm pita flat. Spread a layer of hummus (if using). Then, add a generous portion of the cooked chicken shawarma. Top with shredded lettuce, chopped tomatoes, sliced red onion, cucumber slices, and a drizzle of tahini sauce. Add any other desired toppings like pickled turnips or fresh parsley. Fold the pita in half like a taco or wrap it up.

Why You’ll Love This Chicken Shawarma Recipe

This chicken shawarma recipe is a flavor explosion, featuring incredibly tender, spiced chicken that’s been marinated to absolute perfection. It’s a delightful departure from standard weeknight meals, offering a taste of the Mediterranean with every bite, much like a well-made gyro but with its own distinct aromatic profile.

Making this at home is a fantastic way to save money compared to frequenting your favorite shawarma shop, allowing you to control the ingredients and portion sizes without sacrificing that authentic, craveable taste. The customizable toppings, from crisp lettuce and juicy tomatoes to creamy tahini and tangy pickles, elevate this dish into a truly personalized culinary experience.

Forget the takeout menus and unlock a world of vibrant flavors with this easy-to-follow chicken shawarma recipe. You’ll be amazed at how simple it is to recreate restaurant-quality shawarma in your own kitchen, making it ideal for both casual weeknight dinners and impressive gatherings. Gather your friends and family and prepare to embark on a delicious adventure – you won’t regret giving this incredible dish a try!

Storing and Reheating Tips

Properly storing and reheating your cooked chicken shawarma recipe is key to enjoying its deliciousness even after the initial meal.

• Refrigeration: Once cooled, store leftover cooked chicken shawarma in an airtight container in the refrigerator for up to 3-4 days. Keep any prepared toppings (lettuce, tomatoes, onions) separate from the chicken to prevent them from becoming soggy.
• Freezing: Cooked chicken shawarma freezes well. Allow the chicken to cool completely. Portion the chicken into freezer-safe bags or containers and freeze for up to 2-3 months. It’s best to freeze just the chicken, as toppings like lettuce and tomatoes don’t freeze well.
• Reheating:
  • Skillet: The best method for reheating is in a skillet over medium heat, adding a tablespoon of water or oil if needed, until heated through and slightly crisped. This helps retain some of the juiciness and char.
  • Oven: Reheat on a baking sheet at 350°F (175°C) for about 10-15 minutes, or until warmed through.
  • Microwave: While convenient, microwaving can sometimes make the chicken tough or dry. If using the microwave, reheat in short intervals, stirring halfway through, until just heated.

Final Thoughts

This chicken shawarma recipe is a true crowd-pleaser, offering an explosion of flavor and delightful textures that are sure to impress. Dive in and create this delicious meal at home – your taste buds will thank you!

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