Authentic Chicken Shawarma
Ingredients
- Marinade:
- ½ cup plain yogurt
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chicken:
- 2 lbs boneless skinless chicken thighs
- 2 tablespoons olive oil for cooking
- Serving:
- Pita bread tahini sauce, vegetables
Instructions
- Whisk together all marinade ingredients.
- Cut chicken into thin strips or leave whole.
- Add chicken to marinade. Toss to coat completely.
- Cover and refrigerate at least 2 hours or overnight.
- Remove from fridge 15 minutes before cooking.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat.
- Remove chicken from marinade. Let excess drip off.
- Add to hot pan in single layer. Do not overcrowd.
- Cook 5 to 6 minutes without moving until golden and charred.
- Flip. Cook 5 to 6 more minutes until cooked through.
- Transfer to cutting board. Rest 5 minutes.
- Slice into strips if cooked whole.
- Warm pita bread.
- Fill with chicken, vegetables, and sauce. Serve.
Notes
- Marinate at least 2 hours — overnight is better
- Use chicken thighs for juicier results than breast
- Get pan very hot for charred crispy edges
- Do not overcrowd pan — cook in batches if needed
- Let chicken rest 5 minutes before slicing
- Traditional spice blend is essential for authentic flavour
- Make extra garlic sauce or tahini sauce
- Can be grilled on skewers or in grill basket
- Freeze marinated chicken for up to 3 months
- Leftovers keep in fridge for 3 to 4 days