Chicken Shawarma Recipe

Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 180 mins
Total Time: 195 mins
    For Chicken
  • 1/2 extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • Juice of 1 lemon
  • 2 tsp kosher salt
  • 1 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1 large onion, thinly sliced
  • Cooking spray
  • 2 lb boneless skinless chicken thighs
  • 1/4 tsp cayenne pepper
  • For Yougurt Sauce
  • 1/2 c. Greek yogurt
  • Juice of 1/2 lemon
  • 2 cloves garlic, smashed and minced
  • 1 tbsp extra-virgin olive oil
  • Kosher salt
  • Pinch of crushed red pepper flakes
  • For Serving
  • Chopped romaine
  • Cherry tomatoes, halved
  • Pitas, warmed
  • Cucumber, thinly sliced
  1. Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.
  2. Preheat oven to 425° and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.
  3. Meanwhile, make yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, oil, and garlic. Season with salt and a pinch of red pepper flakes. To serve as a pita, top warmed pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.
Recipe Notes