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Authentic Chicken Shawarma Recipe for Home Cooking

A close-up of a homemade chicken shawarma served open-faced on pita bread, topped with sauce, tomatoes, and red onion.
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Make flavorful, tender chicken shawarma at home using this straightforward recipe featuring a traditional spice blend and simple cooking methods.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, thinly sliced
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • For Serving: Pita bread, Tahini sauce, chopped tomatoes, sliced onions, pickles

Instructions

  1. In a large bowl, combine the lemon juice, olive oil, minced garlic, cumin, coriander, turmeric, cardamom, paprika, cinnamon, black pepper, salt, and cayenne pepper if using. Mix well to form the marinade.
  2. Add the thinly sliced chicken thighs to the marinade. Toss until every piece is fully coated.
  3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to achieve the best flavor.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Spread the marinated chicken pieces in a single layer on the prepared baking sheet. Do not overcrowd the pan; cook in batches if necessary.
  6. Bake for 20 to 25 minutes, flipping the chicken halfway through, until cooked through and slightly browned at the edges. For extra browning, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
  7. Alternatively, you can cook the chicken in a large skillet over medium-high heat until browned and cooked through, about 10-12 minutes.
  8. Once cooked, let the chicken rest for 5 minutes. Slice or shred the chicken slightly if the pieces are large.
  9. Serve the chicken hot in warm pita bread with your choice of toppings and garlic sauce for a healthy chicken shawarma wrap.

Notes

  • For the best texture, use chicken thighs instead of breasts; they stay more moist during cooking.
  • If you prefer a grilled flavor, cook the chicken on an outdoor grill over medium heat until done.
  • You can make a simple tahini sauce by mixing 1/4 cup tahini paste with 2 tablespoons lemon juice, 1 minced garlic clove, and enough water (about 3-4 tablespoons) to reach a drizzling consistency.
  • If you do not want to make homemade pita bread, look for good quality, soft store-bought pita bread.

Nutrition

Find it online: https://rosatasty.com/chicken-shawarma-recipe-easy-homemade/