Easy Chicken Shawarma: Simple & Flavorful Middle Eastern Meal

Name: Easy Chicken Shawarma: Simple & Flavorful Middle Eastern Meal
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 4 pounds Boneless Chicken Thighs; 1/2 cup Garlic Sauce or Yogurt (or 1/2 cup yogurt with 5 minced garlic cloves); 1/4 cup White Vinegar; 1/4 tablespoon Lemon Juice; 1 tablespoon Olive Oil; 1 teaspoon Ground Cumin; 1/2 teaspoon Ground Coriander; 1 tablespoon Smoked Paprika; 1 teaspoon Black Pepper; to taste Salt (for seasoning)

If there’s one thing that I can pass along to you from my kitchen lessons, it would be to not over complicate cooking and to find the simplest solution to make good food that we actually enjoy. This easy chicken shawarma recipe embodies that philosophy, offering a delicious and authentic Middle Eastern meal with minimal effort and maximum flavor. Perfect for a quick weeknight dinner or a flavorful weekend feast.

#Chicken

#Shawarma

#Easy Recipe

#Middle Eastern Food

#Dinner

#Quick Meal

Chicken Shawarma Platter

Recipe Information

20m

Prep Time

20m

Cook Time

40m

Total Time

Servings

Easy

Middle Eastern

English

Nutrition (per serving)

350

Calories

40g

Protein

Carbs

18g

Fat

Shawarma in a Pita

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Marinated Chicken Ready to Cook

Instructions

0/4 completed

1
Prepare Marinade: In a large bowl, combine the garlic sauce (or yogurt with minced garlic), white vinegar, lemon juice, olive oil, ground cumin, ground coriander, smoked paprika, black pepper, and salt. Whisk until well combined.
Preview
3m
Preview
Prepare Marinade: In a large bowl, combine the garlic sauce (or yogurt with minced garlic), white vinegar, lemon juice, olive oil, ground cumin, ground coriander, smoked paprika, black pepper, and salt. Whisk until well combined.
3m
Ensure all spices are well mixed for an even flavor distribution. A good marinade is key to flavorful shawarma.
2
Marinate Chicken: Add the boneless chicken thighs to the bowl with the marinade. Toss well to ensure all chicken pieces are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, for best flavor.
Preview
1h
Preview
Marinate Chicken: Add the boneless chicken thighs to the bowl with the marinade. Toss well to ensure all chicken pieces are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, for best flavor.
1h
For best results, marinate for at least 1 hour, or overnight for maximum flavor. Use a Ziploc bag for even coating.

3
Cook Chicken: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Once hot, add the marinated chicken thighs (cook in batches if necessary to avoid overcrowding the pan). Cook for 6-8 minutes per side, until browned and cooked through, reaching an internal temperature of 165°F (74°C).
Preview
15m
Preview
Cook Chicken: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Once hot, add the marinated chicken thighs (cook in batches if necessary to avoid overcrowding the pan). Cook for 6-8 minutes per side, until browned and cooked through, reaching an internal temperature of 165°F (74°C).
15m
Avoid overcrowding the pan; cook in batches if necessary to ensure proper browning. Cook until internal temperature reaches 165°F (74°C).
4
Rest and Slice: Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. This helps the juices redistribute. Then, slice the chicken thinly against the grain, similar to traditional shawarma meat.
Preview
5m
Preview
Rest and Slice: Remove the cooked chicken from the skillet and let it rest on a cutting board for 5 minutes. This helps the juices redistribute. Then, slice the chicken thinly against the grain, similar to traditional shawarma meat.
5m
Resting the chicken ensures it stays juicy. Slice thinly for an authentic shawarma texture.