This Chicken Shawarma recipe is healthy, juicy and bursting with unparalleled exotic flavors that will have everyone drooling – one of my favs for entertaining! Readers call it: “fantastic,” “An immediate favorite,” “amazing,” and “absolutely the best.” My step-by-step tutorial and video (below) show you exactly how to make this Chicken Shawarma recipe by grilling or baking, and how to turn it into meal prep friendly Chicken Shawarma Wraps or Bowls with the best sauce!
30 min
Serves
6
Medium
middle-eastern
Ingredients
- 2 lb boneless skinless chicken thighs (pounded to an even thickness)
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 TBS EACH ground cumin, ground coriander
- 2 tsp EACH smoked paprika, ground cardamom, salt
- 1 tsp EACH garlic powder, onion powder, ground turmeric
- 1/2 tsp EACH cayenne pepper, allspice, pepper
- 1 cup (240ml) Greek yogurt
- 1/3 cup packed cilantro
- 1/3 cup packed parsley
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/2 tsp EACH ground cumin, salt
- 1/4 tsp pepper
- 6-8 pitas
- Romaine lettuce (chopped)
- Roma tomatoes (sliced)
- cucumbers (thinly sliced)
- red onions (thinly sliced)
- 1 recipe hummus (or store-bought, optional)
- amba (optitonal)
- pickled turnipis (optitonal)
Preparation
Not specified
Cooking
- MARINATE CHICKEN.
- Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag.
- Add chicken and turn to coat.
- Marinate in the refrigerator 8 to 24 hours.
- Let chicken sit at room temperature for 20-30 minutes before cooking.
- YOGURT SAUCE.
- Make the yogurt sauce and prep your toppings while the chicken is marinating.
- Add all of the Sauce Ingredients to a blender and blend until the herbs are chopped, scraping down the sides of the blender as needed.
- If you would like a thicker sauce stir (don’t blend) in additional yogurt.
- Cover and chill in the refrigerator until you’re ready to serve.
- HOW TO COOK CHICKEN ON THE STOVE.
- Heat one tablespoon vegetable oil a large cast iron skillet or grill pan over medium high heat.
- Working in batches, add chicken in a single layer and cook for 4-5 minutes.
- Turn chicken over, cover, and reduce heat to medium.
- Cook approximately 3-5 additional minutes (depending on thickness of chicken), or until chicken is cooked through.
- Transfer chicken to a cutting board and let rest 5 minutes before slicing.
- HOW TO COOK CHICKEN ON THE GRILL.
- Grease and preheat the grill to medium heat, 375-450°F (230°C).
- Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 165°F (75°C).
- Transfer chicken to a cutting board and let rest 5 minutes before slicing.
- HOW TO COOK CHICKEN IN THE OVEN.
- Line a baking sheet with foil and spray with cooking spray.
- Add chicken to baking sheet in a single layer so they aren’t touching.
- Bake at 425°F (220°C) for 20-25 minutes or until an internal temperature reaches 165°F (75°C).
- Transfer chicken to a cutting board and let rest 5 minutes before slicing.
- ASSEMBLE WRAPS.
- Top warmed pitas with lettuce, tomatoes, cucumbers, red onions, chicken and Cilantro Yogurt Sauce.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
