Chicken Shawarma Recipe
Skip the takeaway and make this easy Chicken Shawarma at home instead. Juicy, spice-marinated chicken served with creamy yoghurt sauce makes a flavour-packed family dinner everyone will love.
Ingredients
- 6 skinless and boneless chicken thigh fillets
Chicken Shawarma Marinade:
- 4 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 2 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1/2 ground chili or cayenne pepper
- 1 tsp salt
Middle Eastern Yoghurt Sauce
- 1 cup Greek yoghurt I use organic 5 am yoghurt
- 1 clove garlic crushed
- 1 tsp ground cumin
- 1/2 tsp dry mint
- 1/2 lemon juiced
- Salt and pepper
To serve:
- Flat bread and lettuce leaves of your choice.
Instructions
- Start by combining all the marinade ingredients in a large mixing bowl. Add the chicken thighs and mix everything well so that all chicken pieces are evenly coated with the marinade. Let the chicken marinate in the fridge overnight or up to 24 hours.
- Now combine all yoghurt ingredients in a bowl and mix. Store in a glass jar or airtight container.
- Prepare the BBQ or use the griddle, if cooking chicken on the stove.
- Place chicken on the BBQ/griddle and cook the chicken until it fully cooked. Keep it warm until ready to be served.
Notes
- Chicken thighs produce the juiciest results, but you can substitute chicken breast if preferred. Adjust the cooking time to avoid overcooking.
- For the best flavour, marinate the chicken overnight or for up to 24 hours.
- Freeze the raw chicken in the marinade for up to 3 months. Defrost overnight in the refrigerator before cooking for an easy make-ahead dinner.
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Leftover chicken is delicious in wraps, salads or rice bowls and makes a great lunch the next day.
