Description
Succulent Middle Eastern chicken shawarma brings exotic spices and tender meat to your plate. Marinated in yogurt and aromatic seasonings, this dish delivers rich flavors you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) boneless, skinless chicken thighs
- 1 large red onion, sliced
Spices and Seasonings:
- ¼ cup (60 milliliters) olive oil
- 1 tablespoon (15 milliliters) ground cumin
- 1 tablespoon (15 milliliters) ground paprika
- 1 tablespoon (15 milliliters) ground turmeric
- ½ tablespoon (7.5 milliliters) ground cinnamon
- ½ tablespoon (7.5 milliliters) ground coriander
- ¼ tablespoon (3.75 milliliters) ground black pepper
- ¼ tablespoon (3.75 milliliters) ground cloves
- ¼ tablespoon (3.75 milliliters) cayenne pepper
- ½ tablespoon (7.5 milliliters) salt
- 3 cloves garlic, minced
- Juice of 1 lemon
Yogurt Sauce and Serving:
- 1 cup (240 milliliters) plain Greek yogurt
- 1 tablespoon (15 milliliters) olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt, to taste
- Pinch of red pepper flakes
- Warmed pitas
- Romaine lettuce, chopped
- Tomatoes, diced
- Cucumber, sliced
Instructions
- Craft a robust marinade by blending aromatic spices with olive oil and citrus, creating a deep flavor profile that will infuse the chicken with Middle Eastern essence.
- Submerge chicken thighs completely in the spice mixture, ensuring each piece is thoroughly coated. Refrigerate for a minimum of two hours, allowing the marinade to penetrate and tenderize the meat.
- Heat the oven to a high temperature, preparing a baking sheet with a light coating of cooking spray to prevent sticking and promote crispy edges.
- Incorporate sliced onions into the marinade, which will absorb the complex spice blend and caramelize during roasting.
- Arrange marinated chicken and onions on the prepared baking sheet, ensuring even spacing for consistent cooking and optimal browning.
- Roast until the chicken develops a golden, crispy exterior and reaches complete internal doneness, approximately 30 minutes.
- Allow the chicken to rest briefly, which helps redistribute internal juices and ensures maximum tenderness when slicing.
- Prepare a vibrant yogurt sauce by whisking together creamy Greek yogurt, fresh lemon juice, minced garlic, and a hint of red pepper flakes for subtle heat.
- Slice the roasted chicken into thin, uniform strips that will nestle perfectly in warm pita bread.
- Assemble the shawarma by layering tender chicken, caramelized onions, crisp romaine, juicy tomatoes, and cool cucumber slices into soft pita bread.
- Drizzle the zesty yogurt sauce generously over the filled pitas, enhancing the dish with a creamy, tangy finish.
Notes
- Marinate chicken for maximum flavor by letting it soak in the spice blend for at least 2 hours, or ideally overnight, to ensure deep, rich taste penetration.
- Select boneless, skinless chicken thighs for juicier, more tender results compared to chicken breasts, which can dry out easily during baking.
- High-temperature roasting at 425°F creates a delicious golden exterior while keeping the inside moist and perfectly cooked in just 30 minutes.
- Customize your yogurt sauce by adjusting spice levels with red pepper flakes or adding fresh herbs like mint or dill for extra complexity.
- Warm pitas slightly before assembling to enhance their softness and make them more pliable for wrapping the shawarma ingredients.
- Slice chicken thinly against the grain after a brief resting period to help retain moisture and make each bite more tender and enjoyable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg