Description
This Chicken Shawarma recipe features tender, boneless chicken thighs marinated in a fragrant blend of spices and lemon juice, then cooked to perfection in a skillet. Served with traditional Toum sauce, fresh vegetables, and Arabic-style pita, this flavorful dish brings the vibrant tastes of Middle Eastern street food right to your kitchen in under 30 minutes.
Ingredients
Chicken Shawarma
- 1½ pounds boneless skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
For Serving
- Toum (garlic sauce)
- Vegetables (such as tomatoes, cucumbers, lettuce – your choice)
- Arabic-style pita bread
Instructions
- Prepare the Marinade: Pat the chicken dry with paper towels to ensure it browns nicely. In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper flakes until combined. Add the sliced chicken to the bowl and gently toss to evenly coat each piece with the marinade. Optionally, cover and refrigerate for up to 24 hours to enhance flavor.
- Cook the Chicken: Heat a large heavy-bottomed skillet over medium-high heat until hot. Add the chicken slices in a single layer, making sure not to overcrowd the pan. Cook undisturbed for 8 minutes to develop a nice sear on one side. Flip the pieces over and continue cooking, stirring occasionally, for an additional 4 to 7 minutes until the chicken is fully cooked and browned.
- Serve: Transfer the cooked chicken shawarma to a serving platter. Accompany with Toum garlic sauce, fresh vegetables, and warm Arabic-style pita for a delicious, authentic Middle Eastern meal.
Notes
- Marinating the chicken for up to 24 hours deepens the flavor but can be skipped if short on time.
- Use a heavy-bottomed skillet to evenly distribute heat and prevent burning.
- Adjust the crushed red pepper flakes amount to control the level of spiciness.
- Serve with your choice of fresh vegetables such as tomatoes, cucumbers, and lettuce for balance.
- Toum sauce is a traditional Lebanese garlic sauce that pairs perfectly with shawarma; store-bought or homemade both work well.
- Leftover chicken can be refrigerated for up to 3 days and is great in wraps or salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern