Juicy Chicken Shawarma Recipe: Your New Favorite Flavor Fix
Enjoy this Chicken Shawarma recipe, featuring marinated chicken and fresh vegetables for a delightful meal.
Equipment
- Grill
- Oven
- Mixing bowl
- Meat Thermometer
Ingredients
For the Marinade
- 1 lb Boneless, Skinless Chicken Thighs Offers the juiciest results
- 3 tbsp Olive Oil Helps the marinade stick
- 2 tsp Ground Cumin Adds warm, earthy essence
- 2 tsp Ground Paprika Enhances sweetness and color
- 1 tsp Ground Turmeric Offers bright hue and health benefits
- 1 tsp Ground Coriander Elevates flavor depth
- 1 tsp Garlic Powder Boosts umami
- 1 tsp Onion Powder Adds natural sweetness
- 1 tsp Salt Adjust according to preference
- 1 tsp Black Pepper Provides mild heat
- 1/4 tsp Cayenne Pepper Optional for extra heat
- 2 tbsp Lemon Juice Freshly squeezed for best flavor
For Assembly
- 4 pieces Pita Bread/Wrappers Classic base for wrap
- 2 cups Fresh Vegetables Lettuce, tomatoes, cucumbers for crunch
- 1/2 cup Tahini Sauce/Garlic Sauce Creamy companions to chicken
Instructions
Preparation
- In a large bowl, whisk together olive oil, ground cumin, paprika, turmeric, coriander, garlic powder, onion powder, salt, black pepper, cayenne pepper, and lemon juice until well combined.
- Add the boneless, skinless chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for a minimum of 1 hour—overnight is ideal for fuller flavor.
- Preheat your grill or oven to medium-high heat—this helps the meat cook evenly and develop that delicious char.
- Grill or bake the marinated chicken until it reaches an internal temperature of 165°F and has a golden brown char on the outside.
- Remove the chicken from heat and let it rest for about 5 minutes. Then, slice the chicken into thin strips.
- Take your warm pita bread or wrappers and fill them with the sliced chicken, topped with a mix of fresh vegetables and a drizzle of tahini or garlic sauce.
Notes
Top with pickles for an extra tangy crunch!