Description
This Middle Eastern Chicken Shawarma recipe is a flavor-packed dish that’s perfect for a casual dinner or a gathering with friends. Tender marinated chicken, fresh veggies, and a tangy yogurt sauce all wrapped up in a warm flatbread – it’s a meal everyone will love.
Ingredients
Units
Scale
Chicken Shawarma:
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp for less spice)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yogurt Sauce:
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper
To Serve:
- 4 – 5 flatbreads (Lebanese or pita bread)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinade chicken – Combine marinade ingredients in a ziplock bag. Add chicken, seal, and massage to coat. Marinate for at least 3 hours.
- Yogurt Sauce – Mix yogurt sauce ingredients in a bowl, cover, and refrigerate.
- Preheat stove or BBQ – Heat a skillet or grill.
- Cook chicken – Cook chicken until charred on both sides.
- Rest – Cover chicken with foil and let it rest for 5 minutes.
- To Serve – Slice chicken and serve on flatbreads with toppings and yogurt sauce.
Notes
- Make ahead by freezing the marinade and chicken in a ziplock bag.
- Chicken amounts per serving may vary based on flatbread size.
- Chicken breast can be used but adjust cooking time.
- Consider side dish options like Mejadra or Chickpea Rice Pilaf.
- Baking option available at 425F/220C for 20 – 25 minutes.
Nutrition
- Serving Size: 183g
- Calories: 275 cal
- Sugar: 1.1g
- Sodium: 918mg
- Fat: 16.2g
- Saturated Fat: 3.2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1.1g
- Fiber: 0g
- Protein: 32.9g
- Cholesterol: 140mg
