Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- Whole wheat pita bread (or gluten-free wraps for a healthier option)
- Fresh vegetables like lettuce, tomatoes, and cucumbers
- Tahini sauce or garlic yogurt sauce for serving
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and cayenne pepper. Mix well
- Marinate the Chicken: Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight
- Preheat the Grill or Oven: If using a grill, preheat to medium-high heat. For the oven, preheat to 425°F (220°C)
- Cook the Chicken: Grill the chicken for 6-8 minutes per side, or until fully cooked and slightly charred. If using an oven, place chicken on a baking sheet and roast for 20-25 minutes
- Rest the Chicken: Once cooked, let the chicken rest for 5 minutes before slicing. This helps retain the juices
- Prepare the Vegetables: While the chicken rests, slice the lettuce, tomatoes, and cucumbers
- Assemble the Shawarm: Warm the pita bread, then layer with sliced chicken, fresh vegetables, and a drizzle of tahini or garlic yogurt sauce
- Serve and Enjoy: Serve immediately, savoring each bite of your homemade chicken shawarm