Homemade Chicken Shawarma
Recipe Overview
Overview
This Homemade Chicken Shawarma recipe is a delightful way to bring the flavors of Lebanon into your kitchen. The process begins with marinating chicken thighs in a mixture of olive oil, lemon juice, garlic, and a blend of spices, allowing the flavors to meld beautifully. The longer you marinate, the more flavorful your chicken will be, making it a great option for meal prep or a weekend dinner.
Once marinated, the chicken is baked in the oven until juicy and tender. The unique twist comes when you finish it off in a cast iron skillet, which gives the chicken that sought-after charred texture reminiscent of shawarma cooked on a spit. This method not only enhances the flavor but also makes for a visually appealing dish.
Serve your chicken shawarma in pita bread with fresh vegetables and a drizzle of tahini sauce for a complete meal. It’s perfect for family dinners, casual gatherings, or even meal prep for the week ahead. The versatility of this dish allows you to enjoy it in various ways, whether in sandwiches, salads, or even as a topping for rice.
Overall, this recipe is not just about cooking; it’s about creating a delicious experience that brings people together. The combination of spices and the method of preparation make this chicken shawarma a standout dish that you’ll want to make again and again.
Recipe Details
Steps & Tips
Marinate the chicken for at least one hour or preferably 24 hours.
Add a fourth of a cup of olive oil to the marinade.
Add two tablespoons of lemon juice, or more if the lemons are not juicy.
Add six cloves of minced garlic to the marinade.
Tip: Use fresh garlic for better flavor in the marinade.
Add salt, cardamom, cumin, paprika, cinnamon, and crushed red pepper to the marinade.
Whisk all the marinade ingredients together.
Cut two and a half pounds of chicken thighs in half.
Add the chicken to the marinade and mix well.
Tip: If marinating for only one hour, leave the chicken at room temperature.
Bake the marinated chicken in the oven at 400 degrees for 15 minutes, flipping halfway.
Tip: Using parchment paper on the baking sheet makes for easy cleanup.
Slice the baked chicken before searing.
Sear the sliced chicken in a cast iron skillet without adding oil.
Tip: Cook the chicken in batches to avoid overcrowding the skillet.
Remove the first batch of seared chicken and set aside.
Assemble the shawarma sandwich with chicken, tomatoes, pickles, and tahini sauce.
Tip: Garlic sauce is a popular alternative to tahini sauce for shawarma.
Roll the sandwich and tuck in the sides.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marinating chicken for at least one hour enhances its flavor and tenderness.
- •Using a cast iron skillet after baking gives the chicken a charred taste similar to traditional shawarma.
- •Chicken thighs are recommended for juiciness, while chicken breasts can balance the fat content.
- •The marinade includes spices like cardamom, cumin, and paprika, which are essential for authentic flavor.
