Chicken Shawarma

Name: Chicken Shawarma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 900 g chicken thighs, boneless, skinless, halved if large; 120 g plain yogurt; 2 tbsp lemon juice; 4 each garlic, minced; 2 tbsp olive oil; 1 tbsp cumin; 1 tbsp smoked paprika; 1 tsp turmeric; 1 tsp coriander powder; 0.5 tsp cayenne pepper; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 4 each pita bread; 60 g tahini; 60 g plain yogurt; 1 tbsp lemon juice; 1 each garlic, minced; 15 g parsley, chopped, for garnish

Juicy, spiced chicken thighs marinated in a vibrant blend of Middle Eastern spices, then roasted until charred and tender. Serve in warm pita with garlic sauce for an authentic street-food experience.

⏱ 20 min prep · 35 min cook · easy

Servings

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Ingredients

900 g chicken thighs boneless, skinless, halved if large
120 g plain yogurt
30 ml lemon juice
4 garlic minced
30 ml olive oil
15 ml cumin
15 ml smoked paprika
5 ml turmeric
5 ml coriander powder
2 ml cayenne pepper
5 ml kosher salt
2 ml black pepper freshly ground
4 pita bread
60 g tahini
60 g plain yogurt
15 ml lemon juice
1 garlic minced
15 g parsley chopped, for garnish

Nutritionper serving (4 total: 2570 kcal)

Calories	640
Protein	53g
Fat	29g
Carbs	44g
Fiber	4g
Sugar	4g
Sodium	1120mg

Gear for this recipe

Method

1
In a large bowl, combine yogurt, lemon juice, minced garlic, olive oil, cumin, smoked paprika, turmeric, coriander, cayenne, salt, and pepper. Whisk until smooth. The marinade should be thick and aromatic with a deep red-orange color.
2
Add chicken thighs to the marinade and toss to coat completely. Cover and refrigerate for at least 1 hour or up to overnight. The chicken should be evenly coated and the marinade clinging to the surface.
⏲ 60 min
3
Roasting
Preheat oven to 220°C (425°F). Line a baking sheet with foil or parchment paper. Arrange the marinated chicken thighs in a single layer, leaving space between them. The chicken should look glossy and spiced.
4
Roasting
Roast for 25-30 minutes, until the chicken is cooked through (internal temperature reaches 74°C) and the edges are charred and crispy. The juices should run clear and the surface should have dark roasted spots.
⏲ 30 min
5
Remove from oven and let rest for 5 minutes. While resting, prepare the garlic sauce by whisking together tahini, 60g yogurt, 1 tbsp lemon juice, and 1 clove minced garlic until smooth. Season with salt to taste. The sauce should be creamy and pourable, with a tangy, nutty aroma.
⏲ 5 min
6
Toasting
Warm the pita bread in a dry skillet over medium heat for 30 seconds per side, until pliable and lightly toasted. The bread should be soft with slight golden marks.
⏲ 1 min
7
Slice the chicken into thin strips. Serve the chicken in warm pita with a generous drizzle of garlic sauce and a sprinkle of chopped parsley. The chicken should be juicy and charred, with the sauce adding creaminess.