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Delicious Chicken Shawarma served with fresh vegetables and sauces
Redondo

Chicken Shawarma Recipe

Savor the warm and vibrant flavors of Chicken Shawarma, a comforting dish perfect for family gatherings or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • Toum, for serving
  • Vegetables, for serving
  • Arabic-style pita

Method
 

  1. Pat chicken dry. Whisk oil, lemon juice, garlic, paprika, salt, cardamom, cumin, cinnamon, and red pepper in a large bowl. Toss in chicken to coat; marinate up to 24 hours if desired.
  2. Heat a large heavy-bottomed skillet over medium-high. Cook chicken in a single layer, undisturbed, 8 minutes. Flip and cook 4–7 minutes more, stirring occasionally, until browned and cooked through.
  3. Transfer to a platter and serve with toum, vegetables, and Arabic-style pita. Refrigerate leftovers 2–3 days.

Notes

For best results, marinate for at least an hour, preferably overnight.