Chicken Shawarma Recipe

Craving the bold, aromatic flavors of Middle Eastern cuisine? This Chicken Shawarma recipe is the perfect way to bring the vibrant taste of a street food classic to your kitchen. Marinated in a blend of spices and cooked to perfection, this shawarma is tender, juicy, and packed with flavor. 🥙🍗

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Chicken Shawarma is a Middle Eastern dish that features marinated chicken cooked on a rotating spit, often served wrapped in pita bread with fresh vegetables and drizzled with creamy sauces like tahini or garlic sauce. In this homemade version, we’ll use an oven or grill to recreate the juicy, spiced chicken that makes shawarma so irresistible, without the need for a spit.

The Origins of Shawarma

Shawarma is a popular street food in the Middle East and Mediterranean regions. Traditionally made with lamb, beef, or chicken, the meat is seasoned with an array of spices, stacked on a vertical rotisserie, and slowly cooked. As the outer layers of meat cook, they are shaved off and served in pita bread with a variety of toppings. This recipe brings the essence of shawarma to your home with marinated chicken that’s easy to cook on a grill or in the oven.

Why You’ll Love This Chicken Shawarma Recipe

This homemade chicken shawarma is easy to prepare and brings the authentic taste of Middle Eastern street food to your kitchen. The flavorful marinade is made with aromatic spices like cumin, paprika, turmeric, and cinnamon, while the cooking process ensures the chicken stays juicy and tender. It’s perfect for serving with pita, rice, or over a salad, making it a versatile and delicious meal for any occasion.

Main Ingredients of Chicken Shawarma

Each ingredient in this recipe works together to create the bold, spiced flavors that define shawarma:

• Chicken Thighs (2 pounds, boneless and skinless): Chicken thighs are ideal for shawarma because they remain tender and juicy when cooked at high temperatures.
  • Substitution: You can use chicken breasts if you prefer a leaner option, though thighs provide a richer flavor.
• Olive Oil (¼ cup): Olive oil helps the marinade adhere to the chicken and keeps the meat moist during cooking.
  • Tip: Use extra virgin olive oil for a more robust flavor.
• Lemon Juice (3 tablespoons): Lemon juice adds tanginess and helps tenderize the chicken, balancing the richness of the spices.
  • Tip: Use freshly squeezed lemon juice for the best flavor.
• Garlic (4 cloves, minced): Garlic provides a bold, savory flavor that enhances the spices in the marinade.
  • Substitution: You can use garlic powder if fresh garlic is unavailable, though fresh is preferred for the best flavor.
• Ground Cumin (1 tablespoon): Cumin is essential to shawarma’s flavor profile, adding warmth and earthiness to the dish.
  • Substitution: You can also add a pinch of coriander for extra depth.
• Paprika (1 tablespoon): Paprika adds a mild sweetness and vibrant color to the marinade.
  • Tip: Use smoked paprika for a deeper, smokier flavor.
• Ground Turmeric (1 teaspoon): Turmeric adds a warm, earthy flavor and a beautiful golden color to the chicken.
  • Tip: A little goes a long way, so be careful not to add too much.
• Ground Cinnamon (½ teaspoon): Cinnamon provides a subtle sweetness that complements the savory spices in the marinade.
  • Tip: You can also use allspice or nutmeg for a slightly different flavor.
• Ground Coriander (1 teaspoon): Coriander adds citrusy notes that brighten up the rich spices.
  • Substitution: If you don’t have ground coriander, you can skip it, but it adds a nice layer of flavor.
• Cayenne Pepper (½ teaspoon): Cayenne pepper adds a bit of heat to the marinade, giving the chicken a slight kick.
  • Tip: Adjust the amount of cayenne based on your spice tolerance.
• Salt and Pepper (to taste): Essential seasonings to balance the spices and enhance the overall flavor of the dish.

Benefits of Ingredients

• Chicken Thighs are rich in flavor and stay juicy during cooking, making them perfect for shawarma.
• Spices like cumin, paprika, and turmeric are not only flavorful but also packed with antioxidants and anti-inflammatory properties.

How to Make Chicken Shawarma: Step-by-Step Instructions

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, coriander, cayenne pepper, salt, and pepper. The marinade should be thick and well combined.
   • Tip: For a deeper flavor, let the spices sit in the marinade for a few minutes before adding the chicken.
2. Marinate the Chicken: Add the chicken thighs to the bowl and toss them in the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
   • Tip: Marinating the chicken overnight will give you the most flavorful and tender results.
3. Cook the Chicken: Preheat your oven to 425°F (220°C) or heat a grill to medium-high heat. If using the oven, line a baking sheet with foil and place the marinated chicken on the sheet in a single layer. Bake for 25-30 minutes, turning the chicken halfway through, until fully cooked and slightly charred on the edges.
   • Tip: If grilling, cook the chicken on the grill for about 5-6 minutes per side, until it reaches an internal temperature of 165°F (74°C).
4. Slice the Chicken: Once the chicken is cooked, let it rest for 5 minutes before slicing it thinly into strips.
   • Tip: Slicing the chicken after resting helps retain the juices, keeping it tender and flavorful.
5. Assemble the Shawarma: Serve the sliced chicken in warm pita bread or flatbread, topped with fresh vegetables like lettuce, cucumbers, tomatoes, and red onion. Drizzle with tahini sauce, garlic sauce, or yogurt for extra flavor.
   • Tip: You can also serve the chicken over rice or in a salad for a lighter option.

Tips for the Perfect Chicken Shawarma

• Marinate the Chicken for Longer: If possible, marinate the chicken for at least 4 hours or overnight for the best flavor.
• Use Thighs for Juiciness: Chicken thighs are more forgiving than breasts and remain juicy even when cooked at high temperatures, making them ideal for shawarma.
• Cook at High Heat: Cooking the chicken at a high temperature ensures that the exterior gets slightly charred and crispy, while the inside remains tender.

Frequently Asked Questions About Chicken Shawarma

Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind they are leaner and may not be as juicy as thighs. Be careful not to overcook them, as they can dry out more easily.

How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 1 hour, but overnight is ideal. This allows the spices to penetrate the meat, making it more flavorful and tender.

What can I serve with chicken shawarma?
Chicken shawarma is typically served with pita bread, fresh vegetables, and sauces like tahini, garlic sauce, or tzatziki. It also pairs well with rice, couscous, or a simple salad.

Can I cook the chicken on the stovetop?
Yes! You can cook the marinated chicken in a hot skillet over medium-high heat for about 6-7 minutes per side, or until fully cooked and slightly charred.

How do I store and reheat leftovers?
Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet or oven until heated through, or enjoy it cold in a salad.

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