Homemade Chicken Shawarma
This homemade chicken shawarma recipe is made with a special spice mix that infuses it with classic Middle Eastern flavors. Serve it in a wrap to get the satisfying taste of take-out shawarma at home!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb boneless skinless chicken thighs
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 1.5 tsp cumin
- 1.5 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp cardamom
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp salt
- 1 lemon (juice)
- Pita bread
- 2 tomatoes (chopped)
- 2 Persian cucumbers (chopped)
- 1 cup plain Greek yogurt
- 2 cloves garlic (minced)
- 1/4 tsp salt
- Tahini sauce
Instructions
- 1
In a large bowl, mix olive oil, garlic, all the spices and lemon juice.
- 2
Add chicken thighs to the bowl and mix so they are coated in the marinade.
- 3
Cover and marinate the chicken in the refrigerator for at least 30 minutes up to 8 hours.
- 4
When you're ready to bake, preheat the oven to 400°F and line a baking sheet with aluminum foil and coat with non stick spray.
- 5
Place the chicken thighs in a single layer on the baking sheet. Bake in the oven for 30 minutes.
- 6
Take the baking sheet out of the oven and raise the temperature to 425°F.
- 7
Place the cooked chicken thighs on a cutting board and slice them into bits. Return them to the baking sheet and give it a stir.
- 8
Bake in the oven for an additional ten minutes.
- 9
Meanwhile, mix chopped tomatoes and cucumbers and add some salt, pepper and lemon juice. Set aside.
- 10
Mix yogurt, minced garlic and salt and set it aside.
- 11
Make chicken shawarma wraps by placing chicken shawarma on warm pita or lavash and add some tomato and cucumber salad with some yogurt garlic sauce.