introduction
This Chicken Shawarma recipe is simple and tasty. It uses everyday spices, yogurt, and olive oil to make juicy chicken. Make it for a quick weeknight meal or for friends. Serve it in pita or over rice. Try it with simple sides like chicken rice bowls for a full plate.
why make this recipe
You should make this recipe because it is easy, fast, and full of flavor. The yogurt makes the chicken soft. The spices give a warm, bright taste. It works with pita, salad, rice, or vegetables. You can marinate ahead to save time.
how to make Chicken Shawarma
Marinate the chicken in the yogurt and spices. Let it sit for at least 1 hour or overnight for more flavor. Cook the chicken on a grill or a hot pan until it is fully cooked. Let it rest, then slice into thin strips. Serve warm in pita or over a salad or rice.
Ingredients :
- 1 lb chicken breast or thighs
- 1/4 cup yogurt
- 2 tbsp olive oil
- 2 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Pita bread (for serving)
- Salad (optional)
- Rice (optional)
- Roasted vegetables (optional)
Directions :
- In a bowl, mix yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, salt, and pepper to create the marinade.
- Add the chicken to the marinade and let it sit for at least 1 hour or overnight in the refrigerator.
- Preheat the grill or stovetop pan over medium heat.
- Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked.
- Remove chicken from heat and slice into strips.
- Serve the chicken in pita bread, or over a salad, with rice, or alongside roasted vegetables.
how to serve Chicken Shawarma
Warm the pita before serving. Put sliced chicken in the pita with salad, pickles, and a drizzle of yogurt or tahini sauce. You can also put the chicken on rice or with roasted vegetables. Or mix with a light salad like chicken caesar salad for a simple meal.
how to store Chicken Shawarma
Let the chicken cool to room temperature. Put it in an airtight container. Keep in the fridge for up to 3 days. For longer storage, freeze in a freezer bag for up to 2 months. Thaw in the fridge before reheating. Reheat gently in a pan or oven.
tips to make Chicken Shawarma
- Marinate longer for better flavor (overnight is best).
- Use thighs for juicier meat, breast for lean meat.
- Pat chicken dry before cooking for a nice sear.
- Cook on medium heat so spices do not burn.
- Let the cooked chicken rest 5 minutes before slicing.
variation (if any)
- Use beef or lamb instead of chicken and adjust cook time.
- Add lemon juice or vinegar to the marinade for more tang.
- Make a garlic yogurt sauce or tahini sauce to serve with the shawarma.
- Grill on skewers or cook in the oven at 425°F (220°C) for about 20-25 minutes.
FAQs
Q: How long should I marinate the chicken?
A: At least 1 hour. For best taste, marinate overnight.
Q: Can I use store-bought shawarma spice?
A: Yes. You can use a premade mix instead of the listed spices.
Q: Is this recipe spicy?
A: No. It is mild. Add cayenne or chili powder if you want heat.
Q: Can I cook this in the oven?
A: Yes. Roast at about 425°F (220°C) until fully cooked, about 20-25 minutes depending on thickness.
Conclusion
If you want more shawarma ideas, see this detailed recipe on Chicken Shawarma (Middle Eastern) – RecipeTin Eats. For a video guide and extra tips, watch the Easy Chicken Shawarma Recipe (Video) | The Mediterranean Dish.
Chicken Shawarma
Ingredients
Method
- In a bowl, mix yogurt, olive oil, garlic, cumin, coriander, paprika, turmeric, salt, and pepper to create the marinade.
- Add the chicken to the marinade and let it sit for at least 1 hour or overnight in the refrigerator.
- Preheat the grill or stovetop pan over medium heat.
- Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked.
- Remove chicken from heat and slice into strips.
- Serve the chicken in pita bread, over a salad, with rice, or alongside roasted vegetables.
- Add salad, pickles, and a drizzle of yogurt or tahini sauce as desired.