Easy Chicken Shawarma
Ingredients:
For the chicken marinade:
1.5 lbs boneless, skinless chicken thighs (or breasts)
3 tablespoons olive oil
2 tablespoons plain yogurt
3 garlic cloves (minced)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon
For serving:
Warm pita bread or flatbreads
Sliced tomatoes, cucumbers, and red onion
Chopped fresh parsley
Tzatziki sauce, hummus, or garlic sauce
Instructions:
Marinate the chicken:
In a large bowl, whisk together olive oil, yogurt, garlic, spices, salt, pepper, and lemon juice.
Add the chicken, ensuring it’s well-coated. Cover and marinate in the refrigerator for at least 1 hour, ideally overnight for deeper flavor.
Cook the chicken:
Option 1 (Stovetop): Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 4–5 minutes per side until browned and fully cooked.
Option 2 (Oven): Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with foil or parchment paper. Bake for 25–30 minutes, flipping halfway through.
Option 3 (Grill): Preheat your grill to medium-high heat. Cook the chicken for 4–6 minutes per side until charred and cooked through.
Slice the chicken:
Once cooked, let the chicken rest for 5 minutes, then slice it into thin strips.
Assemble the shawarma:
Warm the pita bread or flatbreads. Layer with chicken, sliced vegetables, and your choice of sauce. Sprinkle with parsley for a fresh touch.
Serve:
Wrap the pita tightly and serve immediately. Pair with a side of fries or salad for a complete meal.