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Grilled chicken shawarma with caramelized char marks served on lettuce, generously drizzled with creamy tahini sauce and fresh parsley, accompanied by a wooden bowl of extra sauce and a side salad with tomatoes and cucumbers

Chicken Shawarma

Tender chicken thighs marinated in Middle Eastern spices and seared for a perfectly charred finish. A flavorful protein for wraps or bowls.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 1 hour
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic minced
  • 2 teaspoons cumin ground
  • 2 teaspoons smoked paprika
  • 1 teaspoon turmeric ground
  • ½ teaspoon cinnamon

Equipment

  • 1 Skillet Large non-stick or cast iron
  • 1 Mixing bowl For marinating

Method
 

  1. Whisk olive oil, lemon juice, garlic, and spices in a large bowl to create the marinade.
  2. Toss chicken in the marinade and refrigerate for at least one hour to develop deep flavor.
  3. Cook chicken in a hot skillet for 6-8 minutes per side until charred and fully cooked.
  4. Rest the chicken for five minutes then slice into thin strips for serving in pitas.

Notes

Use chicken thighs for the juiciest results. Let the meat rest before slicing to keep it moist and tender for serving.