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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
- 4 pounds chicken thighs, boneless and skinless
- 1/2 cup olive oil
- 2 tablespoons cumin
- 2 tablespoons turmeric
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- pita bread or flatbread
- feta cheese
- halved cherry tomatoes
- ranch tzatziki sauce (see my recipe)
- Mix together dry spices in small bowl. Make sure they are thoroughly combined.
- 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.
- 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.
- 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.
- To make shawarma pitas, layer chopped chicken with feta, hummus, tomatoes, arugula and tzatziki dressing.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe