Author Notes
My family loves chicken shawarma, and I have tried to replicate the flavor from our favorite shawarma restaurant. I have friends from Israel and Iran, and they've given me their ideas and hints too. Once the chicken is done, there are so many ways to use it! I add sumac because it gives the chicken a tart flavor along with the spices. In this recipe I've made shawarma pitas and shawarma salad. It is great in wraps and, of course, in tacos! —Leith Devine
Ingredients
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4 pounds
chicken thighs, boneless and skinless
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1/2 cup
olive oil
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2 tablespoons
cumin
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2 tablespoons
turmeric
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1 tablespoon
paprika
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1 teaspoon
ground coriander
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1 teaspoon
sumac
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1/4 teaspoon
onion powder
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1/4 teaspoon
garlic powder
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1/4 teaspoon
cayenne pepper
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1/4 teaspoon
salt
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1/8 teaspoon
black pepper
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pita bread or flatbread
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arugula
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feta cheese
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halved cherry tomatoes
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ranch tzatziki sauce (see my recipe)
Directions
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Mix together dry spices in small bowl. Make sure they are thoroughly combined.
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In a zip top plastic bag, add olive oil, then dry spices and mix together until combined. Add chicken thighs and marinate at least 4 hours and overnight if possible.
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If cooking on the BBQ, put chicken on indirect heat for 30-45 minutes, turning halfway through. Internal temperature should be 160-165 before removing and resting for 15 minutes.
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If using the oven, set oven temperature to 350 degrees. Put chicken on a foil lined baking pan and cook for 30-45 minutes, turning halfway through cooking time, until internal temperature reaches 165 degrees.
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To make shawarma pitas, layer chopped chicken with feta, hummus, tomatoes, arugula and tzatziki dressing.
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