Description
This recipe guides you through making delicious homemade Chicken Shawarma, a flavorful Middle Eastern street food favorite. It features tender marinated chicken, perfectly spiced, wrapped in warm pita bread with fresh toppings and a creamy tahini sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp shawarma spice blend (see note below)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- Salt and black pepper to taste
- Pita bread, for serving
- Tahini sauce (recipe below)
- Chopped tomatoes, for serving
- Chopped cucumbers, for serving
- Red onion, thinly sliced, for serving
- Fresh parsley, chopped, for serving
Shawarma Spice Blend (makes about 3 tablespoons):
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp ground cloves
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, shawarma spice blend, garlic powder, onion powder, cumin, coriander, turmeric, salt, and pepper.
- Add the chicken pieces to the marinade and toss to coat thoroughly. Make sure all pieces are covered.
- Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight, for the best flavor.
- Preheat your oven’s broiler.
- Arrange the marinated chicken in a single layer on a baking sheet lined with aluminum foil.
- Broil the chicken for 5-7 minutes per side, or until cooked through and slightly charred. Watch carefully to prevent burning. Alternatively, you can cook the chicken in a grill pan or on a grill over medium-high heat.
- While the chicken is cooking, prepare the tahini sauce (recipe below) and chop the toppings.
- Warm the pita bread.
- Once the chicken is cooked, let it rest for a few minutes.
- Assemble the shawarma: Place some chicken in a warm pita, add tahini sauce, chopped tomatoes, cucumbers, red onion, and parsley.
- Serve immediately and enjoy!
Tahini Sauce:
- 1/2 cup tahini paste
- 1/4 cup cold water, plus more as needed
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt to taste
- Whisk all ingredients together until smooth and creamy, adding more water a tablespoon at a time if needed to reach desired consistency.
Notes
- For a spicier shawarma, add a pinch of cayenne pepper to the chicken marinade.
- You can also use chicken breast, but chicken thighs tend to be more tender and flavorful.
- If you don’t have a broiler, you can cook the marinated chicken in a skillet over medium-high heat until cooked through.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Broiling/Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 shawarma
- Calories: 550
- Fat: 28g
- Carbohydrates: 40g
- Protein: 35g
