📝 About This Recipe
Transport your kitchen to the vibrant streets of the Levant with this deeply aromatic, spice-crusted Chicken Shawarma. Marinated in a complex blend of warm cumin, earthy turmeric, and bright lemon, the chicken is seared until the edges are crispy and caramelized while the center remains incredibly succulent. It is the ultimate fusion of smoky, savory, and zesty flavors, making it a timeless centerpiece for any Mediterranean feast.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken Thighs (boneless and skinless for maximum tenderness)
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Lemon Juice (freshly squeezed)
- 6 cloves Garlic (minced into a paste)
- 2 teaspoons Ground Cumin
- 2 teaspoons Smoked Paprika
- 1 teaspoon Ground Turmeric (for that iconic golden hue)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1 teaspoon each Kosher Salt and Black Pepper (or to taste)
The Garlic Yogurt Sauce
- 1 cup Greek Yogurt (plain, full-fat preferred)
- 1 tablespoon Tahini (well-stirred)
- 1/2 teaspoon Dried Oregano
For Serving
- 4-6 pieces Pita Bread (warm and fluffy)
- 1 large Cucumber (thinly sliced)
- 1 cup Cherry Tomatoes (halved)
- 1/2 small Red Onion (very thinly sliced)
- 1/2 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, red pepper flakes, salt, and pepper until a thick, fragrant paste forms.
-
2
Add the chicken thighs to the bowl, using your hands or tongs to ensure every inch of the meat is thoroughly coated in the marinade. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the deepest flavor.
-
3
Prepare the sauce by mixing the Greek yogurt, tahini, a splash of lemon juice, and dried oregano in a small bowl. Season with a pinch of salt and set aside in the fridge to let the flavors marry.
-
4
Preheat your oven to 425°F (220°C). If you have a large cast-iron skillet, place it inside the oven to heat up; this helps mimic the high-heat sear of a traditional vertical rotisserie.
-
5
Carefully remove the hot skillet from the oven and lightly grease with a teaspoon of oil. Lay the chicken thighs flat in the pan, ensuring they don't overlap too much.
-
6
Roast the chicken in the oven for 20-25 minutes. The chicken should be cooked through, and the edges should begin to turn a dark, crispy brown.
-
7
For extra crispiness, turn on the broiler for the last 2-3 minutes of cooking, watching closely to prevent burning.
-
8
Remove the chicken from the oven and transfer to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
-
9
Using a sharp knife, slice the chicken against the grain into thin, bite-sized strips or 'shreds' to mimic the traditional shaved shawarma style.
-
10
While the meat rests, briefly warm your pita bread in the oven or over an open gas flame for a slight char.
-
11
Assemble the shawarma: Spread a generous dollop of the yogurt sauce onto a warm pita, pile on the sliced chicken, and top with cucumbers, tomatoes, red onions, and a sprinkle of fresh parsley.
-
12
Roll the pita tightly or serve it open-faced, and enjoy immediately while the chicken is hot and the vegetables are crisp.
💡 Chef's Tips
Don't skip the chicken thighs; breasts tend to dry out at high heat, whereas thighs stay juicy and flavorful. For the most authentic flavor, marinate the chicken for a full 24 hours—the acid in the lemon juice tenderizes the fibers perfectly. If you don't have a cast-iron skillet, a rimmed baking sheet works well; just make sure to preheat it. Add a teaspoon of Sumac to your red onion slices for a bright, citrusy pop that cuts through the richness of the meat. Always slice the chicken against the grain to ensure every bite is tender rather than chewy.
🍽️ Serving Suggestions
Serve with a side of crispy Batata Harra (spicy Lebanese potatoes) and a plate of pickled turnips. Pair with a crisp, cold Lebanese white wine or a refreshing salted Mint Ayran (yogurt drink). Offer a side of classic Hummus or Baba Ganoush for extra dipping potential. For a low-carb option, serve the chicken over a bed of Fattoush salad with plenty of pomegranate molasses dressing. A side of turmeric-stained Basmati rice makes this a hearty, complete family dinner.