Authentic Middle Eastern Chicken Shawarma Recipe

Ingredients

  • 1.5 lbs of boneless skinless chicken thighs
  • 1 cup of plain Greek yogurt
  • 3 tablespoons of olive oil
  • 6 cloves of garlic, minced
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground turmeric
  • 1 teaspoon of ground paprika
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste
  • 4 large pita breads
  • 1 cup of fresh lettuce, chopped
  • 1 large tomato, diced
  • 1/2 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons of tahini sauce

Steps and instructions

  1. In a large bowl, combine the Greek yogurt, olive oil, minced garlic, coriander, cumin, turmeric, paprika, lemon juice, salt, and pepper. Mix well to form the marinade.
  2. Add the chicken thighs to the marinade, making sure each piece is well-coated. Cover the bowl and let the chicken marinate for at least 1 hour, or ideally overnight in the refrigerator.
  3. Preheat your grill or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked through and slightly charred. Once cooked, let it rest for a few minutes and then slice into thin strips.
  4. While the chicken is cooking, prepare the vegetables: chop the lettuce, dice the tomato and cucumber, and thinly slice the red onion.
  5. Warm up the pita breads on the grill or in a skillet for a minute or two on each side.
  6. To assemble the shawarma, spread a bit of tahini sauce on the warmed pita bread. Add a generous amount of sliced chicken, followed by the chopped lettuce, diced tomato and cucumber, and sliced onion.
  7. Fold the pita bread over the filling, tucking in the sides to hold everything in. If desired, wrap the bottom half in foil for easier eating. Serve immediately.

Tools for making

  • Grill or Skillet - A grill or skillet will be needed to cook the marinated chicken.
  • Large Bowl - A large bowl is required to mix the marinade and coat the chicken.
  • Knife - A knife will be needed to mince the garlic, slice the chicken, and chop the vegetables.
  • Cutting Board - A cutting board is necessary for safely chopping vegetables and preparing the chicken.
  • Measuring Spoons - Measuring spoons are required to accurately measure the spices for the marinade.
  • Grill Tongs or Spatula - Grill tongs or a spatula will be needed to flip and handle the chicken while cooking.
  • Foil - Foil can be used to wrap the bottom half of the shawarma for easier eating, if desired.

Recipe variations

  • Use boneless skinless chicken breasts instead of thighs.
  • Marinate the chicken with different spices, such as smoked paprika, cinnamon, or chili powder, to create different flavor profiles.
  • Experiment with different types of protein, like thinly sliced beef or lamb.
  • For a vegetarian option, substitute the chicken with grilled tofu or tempeh.
  • Add a variety of vegetables to the filling, such as shredded carrots, bell peppers, or pickles.
  • Try different sauces or spreads, like garlic sauce, tzatziki, or hummus, instead of tahini sauce.
  • Wrap the shawarma in a different type of flatbread, such as lavash, naan, or tortillas.
  • Include additional toppings like feta cheese, olives, or fresh herbs like parsley or cilantro.
  • Add a spicy kick by sprinkling chili flakes or drizzling hot sauce over the filling.
  • Grill the shawarma on skewers for a kebab-style presentation.

Recipe overview

This recipe will guide you through the step-by-step process of making homemade Chicken Schwarma, a popular Middle Eastern dish known for its flavorful and juicy grilled meat. The chicken is first marinated in a flavorful blend of Greek yogurt, olive oil, garlic, and a variety of spices, which infuse the meat with an incredible depth of flavor. After grilling, the chicken is thinly sliced and served in warm pita bread, accompanied by fresh vegetables and drizzled with tangy tahini sauce. The end result is a delicious, satisfying meal that's full of contrasting textures and flavors. Whether you're new to Middle Eastern cuisine or a seasoned aficionado, this Chicken Schwarma recipe is sure to become a favorite. Enjoy the process and happy cooking!

Common questions

  1. Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast instead of chicken thighs. However, keep in mind that chicken thighs tend to be more flavorful and moist.
  2. Can I use a different type of meat? Yes, you can try using beef, lamb, or even tofu as a substitute for chicken. Adjust the cooking time accordingly.
  3. How long should I marinate the chicken? For best results, marinate the chicken for at least 1 hour, but ideally overnight in the refrigerator.
  4. Can I skip marinating the chicken? While marinating the chicken helps enhance the flavor, if you're short on time, you can skip the marinating step. However, keep in mind that the chicken might be slightly less flavorful.
  5. Can I grill the chicken instead of using a skillet? Yes, you can grill the chicken on an outdoor grill. Preheat the grill to medium heat and cook the chicken for the same amount of time on each side until it's fully cooked through.
  6. What kind of tahini sauce should I use? You can use store-bought tahini sauce or make your own by mixing tahini paste, lemon juice, garlic, and water until smooth. Adjust the consistency and flavor to your liking.
  7. Can I make the shawarma ahead of time? While it's best to assemble and serve the shawarma immediately, you can prepare the components in advance and assemble them right before serving. Keep the chicken and vegetables separately in airtight containers in the refrigerator.
  8. What are some optional toppings or additions? You can add toppings such as pickles, chopped parsley, hot sauce, or a drizzle of garlic sauce for extra flavor.

Serving dishes and utensils

  • Grill or Skillet - A grill or skillet is needed to cook the marinated chicken.
  • Large Bowl - A large bowl is required for marinating the chicken in the yogurt-based marinade.
  • Knife - A knife is essential for mincing the garlic and slicing the cooked chicken.
  • Cutting Board - A cutting board provides a surface for chopping lettuce, tomatoes, cucumbers, and onions.
  • Measuring Spoons - Measuring spoons are necessary for accurately measuring the spices and lemon juice.
  • Tongs or Spatula - Tongs or a spatula are helpful for flipping and removing the chicken from the grill or skillet.
  • Foil - Foil can be used to wrap the bottom half of the assembled shawarma for easier eating.

Origin stories

Shawarma, a beloved street food, has its roots traced back to the Ottoman Empire, which is why it's now a staple not just in Turkey, but in most of the Middle East. It was during the 19th Century that they introduced a way of cooking meat on a vertical spit which was typically lamb. The word "shawarma" is an Arabic word, which is derived from a Turkish word "çevirme", that means "turning". This is a nod to the traditional cooking method where marinated meat slices are stacked on a spit, and then slow-roasted as they turn in front of a heat source. With the passage of time, it spread and became notably popular in the streets of Lebanon, and eventually the world. So when you relish a bite of shawarma, you are tucking into centuries of culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.