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- Chicken Thighs and Marinade Components - 1.5 lbs boneless, skinless chicken thighs - 4 cloves garlic, finely minced - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon sweet paprika - 1 tablespoon ground turmeric - 1 teaspoon ground cinnamon - ½ teaspoon cayenne pepper (or to taste) - Sea salt and freshly ground black pepper to taste - ¼ cup plain yogurt (preferably Greek yogurt for creaminess) - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice (about 1 lemon) The chicken thighs give the shawarma a juicy and rich taste. The marinade adds deep flavors, thanks to the spices and yogurt. - Fresh Vegetables for Topping - Crispy lettuce - Juicy tomatoes - Refreshing cucumbers - Thinly sliced red onion These veggies add crunch and freshness, balancing the warm spices of the chicken. - Sauces for Serving - Tahini sauce - Zesty garlic sauce The sauces enhance the dish's flavor, making every bite exciting. This is your go-to list for making easy chicken shawarma. Check out the Full Recipe to get started! Preparing the Marinade To start, grab a large mixing bowl. Add these ingredients: - 4 cloves garlic, finely minced - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon sweet paprika - 1 tablespoon ground turmeric - 1 teaspoon ground cinnamon - ½ teaspoon cayenne pepper (or to taste) - Sea salt and freshly ground black pepper to taste - ¼ cup plain yogurt - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice Whisk them together until smooth. This mix smells amazing! Coating the Chicken Next, take 1.5 lbs of boneless, skinless chicken thighs. Add them to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap. Place it in the fridge for at least 1 hour. If you have time, let it marinate overnight. This step makes the chicken super flavorful! Grilling or Skillet Cooking Instructions When ready to cook, preheat your grill or a heavy skillet over medium-high heat. If using a skillet, add a bit of olive oil to prevent sticking. Remove the chicken from the fridge and let any extra marinade drip off. Place the chicken on the hot grill or skillet. Cook for about 5-7 minutes on each side. You want nice char marks and the chicken cooked through. Use a meat thermometer to check if it hits 165°F (75°C). Checking for Doneness Once cooked, take the chicken off and place it on a cutting board. Let it rest for 5 minutes. This helps the juices stay inside. After that, slice it into thin strips. Preparing the Pita Bread Warm 4 soft pita breads in the skillet or microwave. This makes them soft and easy to fold. Layering Ingredients Lay each pita flat. Start with a generous portion of sliced chicken. Add fresh veggies like: - Crispy lettuce - Juicy tomatoes - Refreshing cucumbers - Thinly sliced red onion Finish with a drizzle of tahini sauce or zesty garlic sauce. Fold or roll the pita tightly around the filling. Enjoy your homemade chicken shawarma! For the full recipe, check out the detailed instructions earlier. To make the best chicken shawarma, you must start with the marinade. I suggest marinating for at least an hour. For deeper flavor, marinate overnight. This allows the spices to soak into the chicken. You can also add a touch of honey for sweetness. A pinch of smoked paprika can give it a nice depth. You can cook your chicken shawarma in different ways. Grilling gives it a smoky flavor. If you don’t have a grill, use an oven or an air fryer. For the oven, preheat it to 400°F (200°C). Bake the marinated chicken for about 20-25 minutes. An air fryer cooks it faster, usually in 15-20 minutes. Always check with a meat thermometer. Your chicken should reach 165°F (75°C) for safety. Shawarma pairs well with many sides. Try serving it with a fresh salad or crispy fries. You can also add hummus or tabbouleh for extra flavor. For presentation, arrange your shawarma on a large platter. Serve sauces in small bowls alongside. Garnish with lemon wedges and fresh parsley to make it inviting. For the full recipe, check out the original instructions above. {{image_4}} Substituting Chicken with Other Proteins You can easily swap chicken for other meats. Try beef or lamb for a richer taste. Turkey is also a great option if you want a leaner choice. Just be sure to adjust cooking times based on the meat you choose. For beef, cook until it reaches 145°F (63°C). For lamb, aim for 145°F (63°C) as well. Making a Vegetarian Version If you prefer a vegetarian option, use marinated mushrooms or eggplant. These veggies absorb flavors well. Slice them thickly and grill them until they are tender. You can also use chickpeas for a protein-packed twist. Toss them in the same marinade for a hearty filling. Spicy Shawarma Variations Want to add some heat? Increase the cayenne pepper in the marinade. For an extra kick, add chopped jalapeños to the fresh toppings. You can also drizzle some hot sauce over the assembled shawarma. This gives it an exciting flavor that spice lovers will enjoy. Herb and Spice Customizations Feel free to play with the herbs and spices. Add fresh herbs like cilantro or parsley for a fresh taste. You can mix in some ground cardamom or allspice for warmth. This will change the flavor profile, making it your own. Experiment until you find the balance you love best. For the full recipe, check out the complete guide to Easy Chicken Shawarma. To keep your chicken shawarma fresh, follow these tips: - Best Practices for Refrigeration: Place any leftover shawarma in an airtight container. This keeps moisture in and helps prevent drying out. Store it in the fridge for up to three days. If you plan to eat it later, it’s best to separate the chicken from the pita and toppings. - Reheating Techniques: When reheating, use a skillet over medium heat. This method keeps the chicken juicy. Heat for about 5 minutes, turning the chicken to warm evenly. You can also use a microwave, but do this in short bursts to avoid overcooking. If you want to store chicken shawarma for a longer time, freezing works well. - How to Freeze Chicken Shawarma: Let the chicken cool completely before freezing. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze it for about three months. - Thawing Procedures: To thaw, move the chicken to the fridge for several hours or overnight. This method keeps the chicken safe and tasty. If you’re in a hurry, you can use the microwave. Just be sure to cook it right after thawing to ensure safety. To make Chicken Shawarma, start with chicken thighs. Mix garlic, cumin, coriander, paprika, turmeric, cinnamon, and cayenne in a bowl. Add yogurt, olive oil, and lemon juice. Stir until blended. Coat the chicken in the marinade. Let it sit in the fridge for at least one hour. After marinating, grill or pan-fry the chicken until cooked through. Slice it thin and serve in pita with veggies and sauce. For the full recipe, check the earlier section. Yes, you can use chicken breast. However, chicken thighs offer more flavor and moisture. Breast meat cooks faster and can dry out. If using breast, watch cooking time closely. You may need to reduce marinating time too. Both options can make a tasty shawarma. Tahini sauce is a classic choice. It adds creaminess and richness. Garlic sauce is also popular. It brings a zesty kick. You can even try yogurt-based sauces for a fresh touch. Mix your favorite sauces for a unique flavor. You can store cooked Chicken Shawarma in the fridge for up to four days. Use an airtight container to keep it fresh. For longer storage, freeze it for up to three months. Just thaw in the fridge overnight before reheating. In this post, we covered how to make Chicken Shawarma from scratch. You learned about the best ingredients, from marinating chicken thighs to fresh toppings. I shared step-by-step cooking methods, tips for perfecting flavors, and different variations. Finally, I offered advice on storage and serving ideas. Now, you can create a delicious meal that impresses everyone. Enjoy your tasty journey into homemade Chicken Shawarma!

Easy Chicken Shawarma

Discover the mouthwatering flavors of chicken shawarma with this easy recipe! Juicy marinated chicken thighs seasoned with aromatic spices and served in warm pita bread with fresh veggies and zesty sauces make for a delicious meal any night of the week. Perfect for gatherings or a quick dinner, this flavorful dish will impress everyone. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

4 cloves garlic, finely minced

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon sweet paprika

1 tablespoon ground turmeric

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper (or to taste)

Sea salt and freshly ground black pepper to taste

¼ cup plain yogurt (preferably Greek yogurt for creaminess)

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (about 1 lemon)

4 soft pita breads

Fresh vegetables for topping (such as crispy lettuce, juicy tomatoes, refreshing cucumbers, and thinly sliced red onion)

Tahini sauce or zesty garlic sauce for drizzling

Instructions
 

In a large mixing bowl, combine the minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, sea salt, and freshly ground black pepper. Add the plain yogurt, olive oil, and lemon juice. Whisk everything together until well blended, forming a fragrant marinade.

    Add the chicken thighs to the bowl of marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or if you're planning ahead, overnight to allow the flavors to deeply infuse.

      Preheat your grill or a heavy skillet over medium-high heat. If using a skillet, drizzle it lightly with olive oil to prevent sticking and enhance flavor.

        Take the marinated chicken out of the refrigerator, allowing any excess marinade to drip off. Place the chicken on the hot grill or skillet. Cook for 5-7 minutes on each side, or until the chicken is cooked through and has lovely char marks. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

          Once cooked, carefully transfer the chicken to a cutting board and let it rest for about 5 minutes. Then, slice the chicken into thin strips, allowing the juices to redistribute.

            To assemble your shawarma, warm the pita breads slightly in the skillet or microwave. Lay each pita flat and add a generous portion of the sliced chicken.

              Pile on your choice of fresh vegetables, creating a colorful and crunchy topping, and finish with a drizzle of tahini sauce or garlic sauce for added creaminess and flavor.

                Fold or roll the pita around the filling to enclose it tightly. Serve the shawarma warm, making it easy to handle.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                    - Presentation Tips: Arrange the shawarma on a large platter, with extra sauces served in small bowls on the side. Garnish the platter with lemon wedges and bright, fresh parsley for a vibrant touch that invites everyone to dig in!