A flavorful Middle Eastern dish featuring marinated and baked chicken thighs served in pita or flatbreads with fresh toppings and sauces.
Ingredients
For the Chicken Marinade
- 2lbboneless, skinless chicken thighs, sliced
- 4clovegarlic, minced
- 1piecelemon, juiced
- 2tbspolive oil
- 1tspground cumin
- 1tspground paprika
- 1tspground turmeric
- 1tspground coriander
- 1tspground cinnamon
- 1tspground black pepper
- 1tspsalt
- 1/2tspground cayenne pepper (optional)
For Serving
- 4piecewhole wheat pita or flatbreads
- 1piecetomato, sliced
- 1piececucumber, sliced
- 1piecered onion, sliced
- 1bundlelettuce
For the Sauce
- 1/2cupyogurt
- 1clovegarlic, minced
- 1piecelemon, juiced
- 1pinchsalt
Nutrition (per serving)
Calories
518.8kcal (25.94%)
Protein
41.3g (82.5%)
Carbs
38.5g (14%)
Sugars
3.0g (6%)
Healthy Fat
20.0g
Unhealthy Fat
3.5g
% Daily Value based on a 2000 calorie diet
How to make Chicken Shawarma
Marinate the Chicken
In a large bowl, mix together the garlic, lemon juice, olive oil, cumin, paprika, turmeric, coriander, cinnamon, black pepper, salt, and cayenne pepper.
Add the chicken slices to the marinade and mix well to ensure the chicken is thoroughly coated.
Cover and refrigerate for at least 1 hour, preferably overnight for better flavor.
Cook the Chicken
Preheat your oven to 425°F (220°C).
Spread the marinated chicken slices on a baking sheet in a single layer.
Bake for about 25-30 minutes, or until the chicken is fully cooked and slightly crispy on the edges.
Assemble the Shawarma
Serve the chicken in whole wheat pita or flatbreads.
Add toppings such as sliced tomatoes, cucumbers, red onions, and lettuce.
Drizzle with tahini sauce or a garlic yogurt sauce (yogurt mixed with minced garlic, lemon juice, and a pinch of salt).
Nutrition (per serving)
Nutrition (per serving)
Calories
518.8kcal (25.94%)
Protein
41.3g (82.5%)
Carbs
38.5g (14%)
Sugars
3.0g (6%)
Healthy Fat
20.0g
Unhealthy Fat
3.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra flavor, marinate the chicken overnight.
You can also grill the chicken instead of baking it for a smoky flavor.
Serve with pickled vegetables for an authentic touch.
FAQS
How can I make Chicken Shawarma suitable for a gluten-free diet?
To make Chicken Shawarma gluten-free, simply substitute the whole wheat pita or flatbreads with gluten-free alternatives such as corn tortillas or gluten-free pita bread. Ensure that all spices and sauces used are also gluten-free.
What are some good side dishes to serve with Chicken Shawarma?
Chicken Shawarma pairs wonderfully with side dishes like tabbouleh, hummus, or a simple Mediterranean salad. You can also serve it with roasted vegetables or a side of rice for a complete meal.
Can I use chicken breasts instead of thighs for this Chicken Shawarma recipe?
Yes, you can use boneless, skinless chicken breasts instead of thighs. However, keep in mind that chicken breasts may dry out faster, so be sure to monitor the cooking time closely and consider marinating for a longer period to keep them juicy.
How should I store leftover Chicken Shawarma?
Store leftover Chicken Shawarma in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven or microwave before serving. If you want to keep the pita or flatbreads fresh, store them separately.
What can I substitute for yogurt in the garlic yogurt sauce for Chicken Shawarma?
If you're looking for a substitute for yogurt in the garlic yogurt sauce, you can use dairy-free alternatives like almond yogurt or coconut yogurt. For a tangy flavor, you might also consider using sour cream or a cashew cream if you're aiming for a vegan option.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia