CHICKEN SHAWARMA RECIPE

• Prep Time: 15 minutes

• Marinate Time: 1–12 hours

• Cook Time: 20–30 minutes

• Total Time: 1.5–13 hours (including marination)

• Servings: 4–6

• Skill Level: Easy to Intermediate

• Cuisine: Middle Eastern

• Dish Type: Main / Wrap / Street Food

 Ingredients

For the Chicken Marinade:

• 2 lbs (900g) boneless skinless chicken thighs (preferred) or breasts

• ¼ cup plain yogurt

• 3 tablespoons olive oil

• Juice of 1 lemon

• 4 garlic cloves, minced

• 1½ teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground paprika

• 1 teaspoon ground turmeric

• ½ teaspoon ground cinnamon

• ½ teaspoon ground black pepper

• 1½ teaspoons salt

• Optional: pinch of cayenne for heat

For Serving:

• Pita bread or flatbread

• Sliced tomatoes, cucumbers, red onion

• Chopped lettuce or cabbage

• Pickles or turnips (optional)

• Garlic sauce (see below), tahini sauce, or hummus

 Garlic Sauce (Toum-Style or Shortcut)

Traditional Toum (optional):

• 1 cup peeled garlic cloves

• 2½ cups neutral oil

• 2–3 tablespoons lemon juice

• Salt to taste

• Ice water as needed

Quick Garlic Sauce (Shortcut):

• ½ cup mayo

• 2 tablespoons plain yogurt

• 1 tablespoon lemon juice

• 1–2 garlic cloves, finely minced

• Salt to taste

 Equipment Needed

• Large mixing bowl or ziplock bag

• Grill, skillet, or oven

• Knife & cutting board

• Tongs or spatula

• Foil or parchment (if baking)

Time Breakdown

 Instructions

 Step 1: Marinate the Chicken

1. In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all the spices.

2. Add chicken thighs and coat thoroughly.

3. Cover and refrigerate for at least 1 hour, or up to 12 hours for best flavor.

 Step 2: Cook the Chicken

Option 1: Grill (Best flavor!)

• Preheat grill to medium-high. Grill chicken 5–7 minutes per side until charred and cooked through.

Option 2: Pan-Sear

• Heat 1–2 tbsp oil in a skillet. Cook chicken in batches, 6–8 minutes per side until golden and cooked.

Option 3: Bake

• Preheat oven to 425°F (220°C). Bake on a lined sheet pan for 25–30 minutes, flipping halfway. Broil for 2–3 minutes at the end for char.

Let rest for 5 minutes, then slice thinly or chop.

 Step 3: Make the Garlic Sauce

1. For shortcut garlic sauce, mix all ingredients in a bowl until smooth.

2. Chill until ready to use.

(Optional) For traditional toum, blend garlic and salt in a food processor, slowly drizzle in oil and lemon juice while blending until thick and fluffy.

 Step 4: Assemble Shawarma Wraps

1. Warm pita or flatbread slightly.

2. Spread with garlic sauce or hummus.

3. Top with sliced chicken, tomato, cucumber, onion, pickles, and lettuce.

4. Roll into a wrap or fold taco-style.

5. Serve warm, with extra sauce on the side.

 Serving Ideas

• Platter Style: Serve sliced shawarma over rice or bulgur with salad and sauces.

• Meal Prep Bowls: Add to meal prep containers with roasted veggies, couscous, or quinoa.

• Party Style: Make mini wraps or sliders for appetizers.

 Variations & Tips

• Make it spicy: Add chili paste or more cayenne to the marinade.

• Vegetarian version: Use the same marinade on tofu, portobello mushrooms, or cauliflower steaks.

• Crispier texture: Reheat sliced chicken in a hot pan for extra browning.

• Low-carb: Serve as a lettuce wrap or shawarma bowl.

Nutrition (Approx. per wrap with sauce)

Varies by portion size and ingredients used.