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Simple Homemade Chicken Shawarma

Simple Homemade Chicken Shawarma is a mouthwatering dish that brings the vibrant flavors of Middle Eastern cuisine right to your kitchen. This recipe features succulent marinated chicken, perfectly spiced and cooked to juicy perfection.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Middle Eastern
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Grill or Skillet

Ingredients

Chicken Thighs

  • 1.5 pounds boneless, skinless chicken thighs Ideal for their rich flavor and juiciness.

Marinade Ingredients

  • 3 tablespoons extra virgin olive oil Enhances the marinade and helps spices stick.
  • 4 cloves garlic, minced Provides robust aromatic quality.
  • 2 teaspoons ground cumin Delivers a warm, earthy flavor.
  • 2 teaspoons ground coriander Enhances the dish with a citrusy note.
  • 2 teaspoons ground paprika Adds mild sweetness and vibrant color.
  • 1 teaspoon cayenne pepper Provides a touch of heat.
  • 2 tablespoons freshly squeezed lemon juice Brightens the marinade and tenderizes the chicken.
  • 1 teaspoon salt Enhances flavors throughout the marinade.

For Serving

  • 4-6 pieces warm pita bread Perfect for wrapping the chicken.
  • 1 cup plain yogurt For dipping sauce, mix with garlic, lemon juice, and salt.

Fresh Vegetables

  • 1 cup sliced cucumbers Adds freshness and crunch.
  • 1 cup sliced tomatoes Adds freshness and crunch.
  • 1 cup sliced lettuce Adds freshness and crunch.

Instructions

  • 1. In a large mixing bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground paprika, cayenne pepper, lemon juice, and salt. Whisk until smooth.
  • 2. Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Massage the marinade into the chicken, cover, and refrigerate for at least 1 hour or overnight.
  • 3. Preheat your grill or skillet over medium-high heat. If using a grill, oil it to prevent sticking.
  • 4. Remove the chicken from the marinade and shake off excess. Cook for about 5-7 minutes on each side until the internal temperature reaches 165°F (75°C).
  • 5. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
  • 6. Serve the sliced chicken in warm pita bread topped with fresh vegetables and yogurt sauce.

Notes

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.