Description
A flavorful and aromatic Chicken Shawarma recipe featuring thinly sliced marinated chicken thighs cooked to perfection in a skillet. This Middle Eastern classic is served with creamy Toum, fresh vegetables, and warm Arabic-style pita bread for a delicious and satisfying meal.
Ingredients
Chicken Shawarma
- 1½ pounds boneless skinless chicken thighs, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
For Serving
- Toum (garlic sauce)
- Vegetables (such as cucumber, tomato, onion, lettuce)
- Arabic-style pita bread
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels to remove excess moisture. In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper flakes. Add the sliced chicken thighs to the marinade and gently toss to coat evenly. For enhanced flavor, cover and refrigerate the chicken for up to 24 hours.
- Cook the Chicken: Preheat a large heavy-bottomed skillet over medium-high heat. Arrange the marinated chicken slices in a single layer in the skillet. Let them cook undisturbed on one side for about 8 minutes to develop a nice sear. Flip the chicken pieces and continue cooking for an additional 4 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Serve: Transfer the cooked chicken shawarma to a serving platter. Serve warm with garlic toum sauce, fresh vegetables, and Arabic-style pita bread on the side for assembling flavorful wraps or enjoying as a plated dish.
Notes
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
- If you prefer a spicier shawarma, increase the crushed red pepper flakes slightly.
- Use skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- Toum is a traditional garlic sauce that complements the shawarma perfectly but can be substituted with garlic mayo if unavailable.
- For a gluten-free option, serve with gluten-free flatbreads instead of pita.
