Chicken Shawarma (Middle Eastern)

Juicy, spice-marinated chicken with incredible Middle Eastern flavor made with everyday pantry spices and ready in 20 minutes of active cooking.

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Prep Time 10

Cook Time 10

Marinating Time (min) 12

Total Time 20

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: Arabic, Middle Eastern

Calories: 275

Ingredients Equipment Method Notes

Ingredients

2 lbs boneless skinless chicken thigh fillets about 1 kg; see notes for chicken breast option
1 large garlic clove, minced or 2 small cloves
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamom do not skip
1 tsp ground cayenne pepper reduce to 1/2 tsp for less heat
2 tsp smoked paprika
2 tsp salt
black pepper, to taste
2 tbsp fresh lemon juice
3 tbsp olive oil
1 batch Lemon Yogurt Sauce to serve
4 flatbreads or pita breads Lebanese, pita, or homemade; to serve
sliced lettuce cos or iceberg; to serve
tomato slices to serve
red onion, finely sliced to serve
shredded cheese optional; to serve
hot sauce optional; to serve

Equipment

Large ziplock bag
Large non-stick skillet or BBQ grill

Method

Combine all marinade ingredients in a large ziplock bag. Add chicken, seal removing excess air, and massage from the outside to coat every piece. Marinate in the fridge for 24 hours, minimum 3 hours.
Mix all Yogurt Sauce ingredients in a bowl. Cover and refrigerate until needed. It keeps for up to 3 days.
Heat a large non-stick skillet with 1 tablespoon of oil over medium-high heat, or brush a BBQ grill with oil and heat to medium-high.
Place marinated chicken in the pan or on the grill. Cook the first side for 4 to 5 minutes until nicely charred. Flip and cook the second side for 3 to 4 minutes.
Remove chicken from heat. Cover loosely with foil and rest for 5 minutes.
Slice chicken and pile onto a platter with flatbreads, yogurt sauce, lettuce, and tomato. To make a wrap, smear flatbread with yogurt sauce, top with lettuce, tomato, and chicken, then roll up and enjoy.

Notes

CHICKEN: Thighs are preferred for juiciness and caramelization. For chicken breast, slice horizontally into thin steaks no thicker than 2/5 inch. Cook on HIGH heat for 2 minutes per side. MAKE AHEAD: Freeze raw chicken in the marinade bag - it marinates as it defrosts overnight in the fridge. BAKING: 425 degrees F for 20 to 25 minutes until browned. Stovetop or BBQ gives better char. CARDAMOM: The signature spice of shawarma - do not substitute or skip.