Description
Savory Middle Eastern Chicken Shawarma brings street-side magic straight to home kitchens with bold spices and tender meat. Marinated chicken wrapped in warm flatbread delivers an authentic culinary journey you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 3 pounds (1.36 kilograms) boneless chicken breast or thigh meat
Spice Blend:
- 2 teaspoons ground black pepper
- 2 teaspoons ground cardamom
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 2 teaspoons ground sumac
- 2 teaspoons ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon
- 0.5 teaspoons cayenne
- 0.5 teaspoons ground clove
Additional Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Yogurt Mint Sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 10 mint leaves, chopped
- Salt to taste
Serving Options:
- Pita or lavash
- Iceberg lettuce
- Sliced tomatoes
- Shirazi salad
Instructions
- Transform the raw chicken into a flavor-packed delicacy by whisking together a vibrant marinade of olive oil, zesty lemon juice, and an aromatic shawarma spice blend in a spacious mixing vessel.
- Submerge the chicken pieces completely in the marinade, ensuring each morsel is thoroughly coated, then seal and refrigerate for a minimum of three hours or ideally overnight to allow the flavors to deeply penetrate the meat.
- Craft a cool, refreshing yogurt mint sauce by gently combining all specified ingredients in a mixing bowl, then refrigerate to let the flavors meld and intensify.
- Prepare a skillet or grill to medium-high temperature, lightly coating the cooking surface with olive oil to prevent sticking.
- Carefully transfer the marinated chicken to the hot cooking surface, allowing each side to sear and develop a rich, caramelized exterior for approximately 4-5 minutes per side.
- Once the chicken achieves a golden-brown crust and is cooked through, remove from heat and let it rest, loosely tented with foil, allowing the juices to redistribute for about 5 minutes.
- Artfully slice the rested chicken into tender, succulent strips, creating perfect portions for serving.
- Assemble your shawarma by spreading the chilled yogurt mint sauce onto warm flatbread, layering with sliced chicken, fresh tomatoes, and crisp salad greens.
- Roll the flatbread into a compact, flavor-packed wrap, ready to be savored immediately.
Notes
- Choose bone-in, skin-on chicken thighs for extra flavor and juiciness during cooking.
- Marinate chicken overnight to allow spices to deeply penetrate and tenderize the meat thoroughly.
- Adjust spice blend intensity by increasing or decreasing cayenne pepper for personal heat preference.
- Gluten-free option: Replace traditional flatbread with lettuce wraps or gluten-free alternatives for diet restrictions.
- Toast spices briefly before mixing to enhance their aromatic qualities and develop deeper flavor profiles.
- Store leftover marinated chicken in an airtight container for up to 24 hours before cooking to maintain optimal taste.
- Use a meat thermometer to ensure chicken reaches 165°F internally for safe consumption without overcooking.
- Vegetarian adaptation: Substitute chicken with firm tofu or cauliflower, maintaining identical marinade and cooking techniques.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg