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Flavorful Chicken Shawarma Recipe

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4 from 2 reviews

This Chicken Shawarma recipe features thinly sliced boneless chicken thighs marinated in a fragrant blend of Middle Eastern spices and lemon juice, then skillet-cooked to juicy perfection. Served with traditional Toum, fresh vegetables, and warm Arabic-style pita, it’s a flavorful and quick meal that brings the vibrant tastes of shawarma right to your table in just 25 minutes.

Ingredients

Chicken and Marinade

  • 1½ pounds boneless skinless chicken thighs, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon crushed red pepper flakes

For Serving

  • Toum (garlic sauce)
  • Vegetables (such as sliced tomatoes, cucumbers, onions, and lettuce)
  • Arabic-style pita bread

Instructions

  1. Prepare the chicken and marinade: Pat the chicken dry with paper towels to remove excess moisture. In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper flakes until well combined. Add the sliced chicken and toss gently until all pieces are evenly coated in the marinade. For more flavor, cover and refrigerate for up to 24 hours, though immediate cooking is also fine.
  2. Cook the chicken: Heat a large heavy-bottomed skillet over medium-high heat until hot. Add the marinated chicken in a single layer and let it cook undisturbed for 8 minutes, allowing a nice sear to form. Flip the chicken pieces and continue cooking for another 4 to 7 minutes, stirring occasionally, until the chicken is browned all over and cooked through to an internal temperature of 165°F (75°C).
  3. Serve: Transfer the cooked chicken shawarma to a serving platter. Serve alongside Toum sauce, fresh vegetables of your choice, and warm Arabic-style pita bread for assembling delicious shawarma wraps or plates.

Notes

  • Marinating overnight intensifies the flavor but is optional if you’re short on time.
  • Use a heavy-bottomed skillet to achieve better browning and even cooking.
  • Toum adds a creamy, garlicky element that complements the spices well.
  • If you prefer, you can substitute chicken thighs with boneless chicken breasts, but thighs remain juicier and more traditional.
  • Adjust crushed red pepper flakes to your desired spice level.

Find it online: https://marthatasty.com/flavorful-chicken-shawarma-recipe/