Description
The ultimate Middle Eastern street food made easy! This Chicken Shawarma brings bold spices and juicy chicken together in a recipe so good, you’ll swear there’s a vertical rotisserie hiding in your kitchen.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons lemon juice (about 1 large lemon)
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 4–6 flatbreads or pita bread
- 1 cup Greek yogurt
- 2 tablespoons tahini
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ red onion, thinly sliced
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, and all spices to create the marinade.
- Add chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove chicken from refrigerator 20 minutes before cooking. Preheat oven to 425°F (220°C).
- Arrange chicken in a single layer on a baking sheet and bake for 25-30 minutes until internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes.
- Let chicken rest for 5-10 minutes, then slice thinly against the grain.
- Mix Greek yogurt with tahini and a pinch of salt to make the sauce. Warm the flatbreads.
- To serve, spread sauce on bread, add sliced chicken, and top with cucumber, tomatoes, red onion, and parsley. Serve with lemon wedges.