🌯 Chicken Shawarma
🍗 Ingredients (Serves 4–6)
🧄 For the marinade:
700 g (1½ lb) boneless chicken thighs or breasts
3 Tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1½ tsp ground cumin
1½ tsp ground paprika
1 tsp turmeric
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground black pepper
½ tsp salt
Pinch of chili flakes (optional for heat)
🥙 For serving:
Pita bread or flatbreads
Garlic yogurt sauce or tahini sauce
Tomato, cucumber, red onion, pickles, and lettuce
👩🍳 Instructions
Step 1. Marinate the chicken
In a bowl, combine olive oil, lemon juice, garlic, and all the spices.
Add chicken and toss to coat evenly.
Cover and refrigerate for at least 1 hour (or up to overnight for best flavor).
Step 2. Cook the chicken
Option 1 – Grill:
Preheat grill or grill pan to medium-high heat.
Cook chicken 5–7 minutes per side until golden and cooked through.
Option 2 – Oven:
Preheat oven to 220°C / 425°F.
Place chicken on a baking tray and roast for 20–25 minutes.
For extra char, broil for 2 minutes at the end.
Option 3 – Stovetop:
Heat olive oil in a skillet and cook chicken 5–6 minutes per side until browned and juicy.
Step 3. Rest & slice
Let chicken rest for 5 minutes, then slice thinly into strips.
Step 4. Assemble the shawarma
Spread garlic sauce or tahini inside a pita.
Add chicken, veggies, and pickles.
Wrap it up — and enjoy immediately!
🧄 Garlic Yogurt Sauce (quick version)
½ cup Greek yogurt
1 Tbsp mayonnaise (optional for creaminess)
1 clove garlic, minced
1 Tbsp lemon juice
Salt to taste
Mix all ingredients in a bowl until smooth. Chill until ready to serve.
🌿 Serving Ideas
Serve as wraps or shawarma bowls with rice or quinoa.
Add a side of tabbouleh, hummus, or roasted veggies.
Great for meal prep — keeps well for 3–4 days in the fridge!
💡 Tips
Thighs stay juicier than breasts.
Marinate overnight for maximum flavor.
For an authentic touch, sprinkle with sumac or za’atar before serving.
