Chicken Shawarma

With just a handful of everyday spices, making an incredible Chicken Shawarma infused with exotic Middle Eastern flavors is super easy and will be your new family favorite! We’re making delicious and easy Chicken Shawarma right at home. Whether you're a seasoned cook or just starting out, this recipe is simple and packed with flavor.

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Easy Chicken Shawarma Recipe | Homemade, Delicious & Authentic!https://youtu.be/0EDeZFEOYkY
EASY CHICKEN SHAWARMA

EASY CHICKEN SHAWARMA

The combination of everyday spices, tender chicken with a perfectly juicy center, and crispy charred edges accompanied with fresh and tangy garnishes makes this chicken shawarma a beloved family favorite! The marinade is very quick to prepare and the chicken can be frozen in the marinade then defrosted prior to cooking to cut down on time. Serve on a large platter with pita bread, vegetables and tzatziki or tahini sauce, everyone can make their own wraps or salads!
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

Chicken Marinade

Instructions

Marinating the Chicken
  1. In a large mixing bowl, dd the salt and minced garlic to the chicken thighs. Next, add all the spices. Mix everything thoroughly, so the chicken is evenly coated with the marinade.
  2. Let it marinade for 2-3 hours in the refrigerator or overnight for best results. However, if you don't have the time, you can marinate for 20-30 minutes at room temperature.
Cooking the Chicken Shawarma
  1. Once marinated, in a cast iron skillet (or any non-stick skillet) on medium-high heat, add 1-2 tablespoons of olive oil.
  2. Add the chicken thighs when the oil shimmers. Try not to overcrowd the skillet and cook in batches, if necessary. Cook for 4-5 minutes on each side or until thoroughly cooked.
  3. Once cooked thoroughly, remove the chicken from the skillet, place on a place and set aside for about 5 minutes.
  4. Once the chicken has cooled slightly, slice the chicken into thin strips.
  5. Serve with pita bread, on plate of rice or even as a salad. Enjoy with tzatziki or tahini sauce!

Notes

Use a Meat Thermometer

Cook the chicken thighs between 175°F (80°C) -190°F (88°C) degrees. It's safe to eat dark meat cooked to 165°F (74°C) degrees, you’ll get a bouncier bite.  


Make Ahead

Marinade the chicken in a sealable plastic bag and pop them in the freezer - up to 2-3 days in advance. Then defrost it overnight in the refrigerator for easy cooking the next day. Warm up in a skillet over medium high heat.


Using Chicken Breast

If using chicken breasts, cut them in half and lightly pound the breasts until thin. Marinate as instructed and cook on high heat (not medium-high) for 2-3 minutes on each side until golden and thoroughly cooked.


Serving Ideas

I love serving them in pita bread or naan with some vegetables and tzatziki sauce for a quick meal but if serving a few people, you can also lay the chicken shawarma (sliced) on a large platter, adding the fixings (tomatoes, cucumbers, red onions, olives, and lettuce) around the chicken. Then add sliced pita and tzatziki or tahini sauce to the side.



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I’m Aimee! Join me in my kitchen as I create, test and share easy-to-follow recipes, tips and techniques for fresh, simple, seasonal ingredients and globally-inspired dishes, drawing inspiration from diverse culinary traditions around the world.

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