Description
This Irresistible Chicken Shawarma recipe offers a flavorful homemade take on the classic Middle Eastern dish. Marinated in a blend of yogurt, lemon juice, and aromatic spices, the chicken thighs are grilled and then oven-roasted to achieve a perfect balance of charred, juicy, and crispy textures. Ideal for a satisfying dinner, this recipe combines simple ingredients to deliver rich, authentic shawarma flavors.
Ingredients
Scale
For the Chicken and Marinade
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 cup (240g) plain Greek yogurt
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Garlic Sauce
- 1 cup garlic cloves (about 3-4 heads, peeled)
- 1½ teaspoons salt
- 1 cup neutral oil (like sunflower or canola oil)
- 1 tablespoon lemon juice
- 1–2 tablespoons ice water (if needed for texture)
Instructions
- Prepare the Chicken Marinade: In a large bowl, whisk together the plain Greek yogurt, olive oil, freshly squeezed lemon juice, and all the spices including cumin, paprika, turmeric, garlic powder, onion powder, coriander, cinnamon, allspice, sea salt, and black pepper until fully combined and smooth. This aromatic marinade forms the flavor base for the chicken.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, making sure each piece is fully coated with the mixture. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the chicken for maximum taste and tenderness.
- Cook the Chicken on Grill or Skillet: Preheat a grill or heavy skillet over medium-high heat. Once hot, place the marinated chicken thighs on the cooking surface. Grill or cook for about 5 to 6 minutes on each side until chicken is nicely charred on the edges and fully cooked through, reaching an internal temperature of 165°F (75°C). This step adds a smoky, grilled flavor to the shawarma.
- Oven Roast the Chicken: Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place the grilled chicken thighs on the tray. Roast in the oven for 25 to 30 minutes, turning the chicken halfway through the cooking time to ensure even roasting. For extra crispy edges, broil the chicken for 2 to 3 minutes at the end of roasting.
- Prepare the Garlic Sauce (optional): To complement the chicken shawarma, blend peeled garlic cloves with salt, neutral oil, lemon juice, and 1 to 2 tablespoons of ice water as needed, until you achieve a smooth and creamy garlic sauce. This sauce adds a bright, pungent flavor that pairs perfectly with the spicy, roasted meat.
Notes
- Marinate the chicken overnight for best flavor and tenderness.
- If you don’t have a grill, a heavy skillet or grill pan works well for cooking the chicken.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- The garlic sauce is optional but highly recommended to enhance the shawarma experience.
- Serve with warm pita bread, fresh vegetables, and pickles for a traditional meal.
- Leftover shawarma can be stored in the refrigerator for up to 3 days.
