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