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
boneless, skinless chicken thighs
large cloves garlic, minced
ground cayenne pepper, optional
squeeze of 1 lemon
salt and pepper to taste
In This Recipe
Combine the marinade ingredients in a large resealable plastic bag (or bowl).
Add the chicken into the bag and coat evenly. Marinate for at least 2 hours, preferably overnight.
Preheat oven to 425°F
Combine the yogurt sauce ingredients in a bowl and mix well.Cover and put in the fridge until ready to use.
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.
Remove from the oven and dice chicken in small 1/2 inch pieces.
Place the diced chicken in a hot, non-stick skillet, and crisp the chicken until desired crispiness is achieved.
Serve Shawarma with flatbread, salad (lettuce, tomato, cucumber) and the yogurt sauce.