Best Chicken Shawarma Ever!

February  1, 2019
Photo by Kari Ray
Author Notes

Chicken Shawarma is a wildly popular food found all around the Middle East. It is typically served at restaurants where it is carved directly off a rotisserie grill. But, we’ve learned a few tricks that will bring this succulent chicken, with rich flavors of garlic, paprika and cumin right to your dinner table. Pile it high on fresh pita with a salad and yogurt sauce and you’ll be in culinary heaven! —Kari Ray

  • Prep time 45 minutes
  • Cook time 45 minutes
  • Serves 6
  • Marinade
  • 2 pounds boneless, skinless chicken thighs
  • 3 large cloves garlic, minced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cayenne pepper, optional
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • Yogurt Sauce
  • 1 cup greek yogurt
  • 1 clove garlic
  • 1 teaspoon cumin
  • squeeze of 1 lemon
  • salt and pepper to taste
In This Recipe
  1. Combine the marinade ingredients in a large resealable plastic bag (or bowl).
  2. Add the chicken into the bag and coat evenly. Marinate for at least 2 hours, preferably overnight.
  3. Preheat oven to 425°F
  4. Combine the yogurt sauce ingredients in a bowl and mix well.Cover and put in the fridge until ready to use.
  5. Remove chicken from bag (or bowl), and bake on a foil lined baking sheet at 425°F for 20 - 25 minutes or until browned and lightly crisp in places.
  6. Remove from the oven and dice chicken in small 1/2 inch pieces.
  7. Place the diced chicken in a hot, non-stick skillet, and crisp the chicken until desired crispiness is achieved.
  8. Serve Shawarma with flatbread, salad (lettuce, tomato, cucumber) and the yogurt sauce.

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