This incredibly succulent and delicious Chicken Shawarma is made with easy pantry staples and cooks up to be some of the most flavorful Middle Eastern inspired chicken of all times!
Table of Contents
Why I Love This Recipe
Chicken Shawarma is a popular Middle Eastern dish that's traditionally layers and layers of meat on a stick that is cooked vertically. It's an incredibly popular street food and it's been adapted with different spices etc for other parts of the world. (ie: Al Pastor in Mexico) While I am OBSESSED with cooking it on a stick, we're making it in a cast iron skillet because SHORTCUTS! You could also easily do this on the grill.
I most recently used this as the inspiration behind the Chicken Shawarma Dinner Party Menu and it's pure perfection.
Ingredients & Substitutions
- Lemons
- Olive oil
- Garlic
- Kosher salt and freshly cracked black pepper
- Ground Cumin
- Paprika
- Dried oregano
- Red-pepper flakes
- Boneless skinless chicken thighs
*For a full list of ingredients and instructions please see recipe card below
How to Make Chicken Shawarma
Step 1: In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes.
Step 2: Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
Step 3: Preheat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
Step 4: Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges. Transfer to a serving platter and serve with all the other parts of the dinner party and accouterments.
How to Store Chicken Shawarma
You can store the cooked chicken in an airtight container in the fridge for 3-4 days. I would recommend adding the rest of the ingredients fresh when its time to eat. Just warm the chicken through when its time to eat.
How to Freeze Chicken Shawarma
You can keep this chicken in the freezer for 3-4 months. If you have pitas leftover that you are not planning to use, you can freeze those as well. When you want to eat, thaw the chicken in the fridge overnight and warm it through well. Pita can be toasted in the oven to thaw and warm.
Tips & Tricks
There's nothing better than well-marinated chicken. This recipe needs at least 1 hour of marinating time, but it's preferable to do it overnight.
FAQs
What is chicken shawarma made of?
Chicken shawarma is typically made of marinated chicken, spices, garlic, and yogurt.
What ethnicity is chicken shawarma?
Middle Eastern.
How to make chicken shawarma on the stovetop.
Marinate chicken thighs for at least 1 hour or overnight in the refrigerator. Heat a skillet over medium-high heat and cook the marinated chicken until browned and cooked through, approximately 5-7 minutes per side. Serve the chicken shawarma in pita bread or wraps with desired toppings and sauces.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chicken Shawarma
Ingredients
For the Chicken
- 2 lemons juiced
- ½ cup olive oil
- 6 cloves garlic peeled, smashed and minced
- Kosher salt and freshly cracked black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon red-pepper flakes
- 2 pounds boneless skinless chicken thighs
To Serve
- Romaine Lettuce shredded
- Castelvetrano olives
Instructions
- In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
- Preheat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
- Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
- Transfer the chicken to a large platter and serve with shredded lettuce, olives and a squeeze of fresh lemon juice.
This looks delicious. But I'm confused. In the FAQ's under how to cook on the stove top, yogurt is included in the marinade. How much?
THANK YOU!! fixed! No yogurt for this recipe