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Easy Homemade Chicken Shawarma Recipe

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4 from 78 reviews

Homemade chicken shawarma made with tender boneless skinless chicken thighs marinated in a flavorful blend of Middle Eastern spices, garlic, lemon juice, and olive oil, then cooked in a cast iron skillet to perfection. Serve with toum, fresh vegetables, and Arabic-style pita for an authentic Mediterranean meal.

  • Total Time: 1 hour 25 minutes (including marinating time)
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 1½ pounds boneless skinless chicken thighs, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon crushed red pepper flakes

For Serving

  • Toum (garlic sauce)
  • Vegetables (such as tomato, cucumber, lettuce, pickles)
  • Arabic-style pita bread

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper flakes until well combined. Add the chicken slices to the marinade and toss gently to coat evenly. Cover and refrigerate for at least 1 hour or up to 24 hours to allow flavors to penetrate.
  2. Heat the skillet: Place a 10-inch cast iron skillet over medium-high heat and let it heat thoroughly. This will ensure a good sear on the chicken for that authentic charred flavor.
  3. Cook the chicken: Add the marinated chicken in a single layer to the hot skillet without overcrowding. Let the chicken cook undisturbed for 8 minutes on one side to develop a deep golden crust. Flip the chicken pieces and continue cooking for 4 to 7 minutes more, stirring occasionally, until the chicken is browned and cooked through. The internal temperature should reach 165°F (74°C).
  4. Serve: Transfer the cooked chicken shawarma to a serving platter. Serve with toum, fresh vegetables, and Arabic pita bread for a traditional shawarma wrap experience. Enjoy immediately while warm.

Notes

  • Nutrition values apply only to the chicken portion and do not include pita or toppings.
  • Store leftovers in an airtight container in the refrigerator for 2-3 days.
  • The marinade can be prepared up to a week in advance, and chicken can be marinated up to 24 hours in advance for maximum flavor.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean, Middle Eastern

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