Easy Chicken Shawarma
This Easy Chicken Shawarma is bursting with Middle Eastern flavors and super simple to make. Perfectly marinated, juicy chicken thighs ready in under 45 minutes!
Equipment
- Mixing Bowl
- Whisk
- Zip-top bag or container
- Skillet or Grill
- Knife and cutting board
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 5 garlic cloves minced
- 2 lemons zested and juiced
- 1 1/2 teaspoons ground sumac
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 teaspoon ground allspice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Pita bread for serving
- Fresh herbs (like parsley or cilantro), for garnish
- Lemon wedges for serving
- Plain Greek yogurt for serving
- Chopped salad for serving
Instructions
Prepare the Marinade
- In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, ground sumac, Aleppo pepper flakes, ground allspice, ground cumin, paprika, ground turmeric, ground cinnamon, and kosher salt. Whisk until all ingredients are well blended.
Marinate the Chicken
- Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Transfer the chicken into a zip-top bag or container with a lid. Seal tightly and refrigerate for at least 1 hour, or overnight for maximum flavor.
Cook the Chicken
- Preheat your skillet or grill over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken thighs for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely browned.
Rest and Slice
- Transfer the chicken to a cutting board and let it rest for 5 minutes. This helps retain juices. Slice the chicken into strips.
Assemble and Serve
- Warm the pita bread and layer in the sliced chicken, fresh herbs, and chopped salad. Drizzle with plain Greek yogurt and serve with lemon wedges on the side for an extra zing.
Notes
- Marinate the chicken overnight for the best flavor and tenderness.
- Use a meat thermometer to avoid overcooking and keep the chicken juicy.
- Leftover chicken shawarma works great in salads, wraps, or grain bowls.
- Adjust the Aleppo pepper flakes to control the spice level to your preference.
- Store cooked chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.