Description

This crispy chicken shawarma is packed with Middle Eastern flavors, marinated in a rich blend of spices, and cooked until golden and slightly charred for that irresistible texture. It’s perfect in pita wraps, on rice bowls, or with a fresh salad.

Ingredients

2 lbs boneless, skinless chicken thighs
4 cloves garlic, minced
3 tbsp plain Greek yogurt
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp white vinegar
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp cayenne pepper (optional for heat)
1 1/2 tsp salt
1/2 tsp black pepper

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Instructions

Make the marinade: In a large bowl, mix garlic, yogurt, olive oil, lemon juice, vinegar, and all spices until combined.
Marinate the chicken: Add chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Cook the chicken:
- Heat a large skillet or pan over medium-high heat.
- Add a little oil and cook chicken in batches, 5–7 minutes per side until crispy and browned.
- Let the chicken rest for a few minutes, then slice thinly.
Serve: Serve warm in pita bread with garlic sauce, tomatoes, lettuce, pickles, or over rice.

Notes

For extra crispiness, finish the chicken under the broiler for 2–3 minutes after cooking.
Works great as meal prep – store leftovers in an airtight container for up to 4 days.
You can grill the chicken for a smoky flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 365
Sugar: 1g
Sodium: 680mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 40g
Cholesterol: 165mg