Description
Experience the authentic flavors of Middle Eastern street food right in your own kitchen. This easy chicken shawarma recipe uses a yogurt-based marinade and a vibrant spice blend of cumin, coriander, and cinnamon to ensure the chicken is succulent and aromatic. By cooking it in a hot skillet, you achieve those perfect, crispy caramelized edges without needing a vertical rotisserie. It is a quick, healthy, and incredibly flavorful dinner perfect for busy weeknights inside a warm pita.
Ingredients
500g boneless skinless chicken thighs
1/4 cup plain yogurt
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp ground cinnamon
Instructions
Whisk together the yogurt, olive oil, minced garlic, lemon juice, and all spices in a large bowl to create a smooth paste.
Slice the chicken thighs into thin strips and add them to the marinade bowl.
Toss the chicken thoroughly to ensure every piece is evenly coated.
Cover and refrigerate the mixture for at least 1 hour to allow the spices to penetrate the meat.
Heat a large skillet over medium-high heat with a drizzle of oil.
Add the chicken to the skillet, spreading it out in a single layer to ensure even browning.
Cook for approximately 8 minutes, stirring occasionally until the chicken is fully cooked and has crispy, caramelized edges.
Serve hot inside pita bread with fresh vegetables and tahini sauce.
Notes
Use full-fat yogurt for the best tenderizing effect. You can substitute chicken thighs with chicken breasts, but keep an eye on the cooking time as breast meat can dry out faster. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 8
- Category: Chicken Recipes
- Method: Pan-searing
- Cuisine: Middle Eastern