Irresistible Chicken Shawarma Recipe
Imagine tender, spiced chicken with crispy edges, wrapped in warm pita and drenched in a creamy, pungent garlic sauce. This Chicken Shawarma with Garlic Sauce – Bold, Juicy & Flavor-Packed recipe delivers exactly that, using a tested yogurt marinade that locks in incredible moisture. After perfecting this method through dozens of trials, I can confirm it yields the most succulent and aromatic homemade shawarma, rivaling any street-food stall.
PrintIrresistible Chicken Shawarma : Best Homemade Recipe
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 cup (240g) plain Greek yogurt
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup garlic cloves (about 3–4 heads, peeled)
- 1½ teaspoons salt
- 1 cup neutral oil (like sunflower or canola)
- 1 tablespoon lemon juice
- 1–2 tablespoons ice water (if needed for texture)
Instructions
- 🔪 1. Prepare the Chicken Marinade
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, and all the spices until smooth. Add the chicken thighs, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours or preferably overnight. The longer it marinates, the more flavorful it becomes.
- 🔥 2. Cook the Chicken
- Preheat a grill or heavy skillet over medium-high heat. Cook the marinated chicken thighs for about 5–6 minutes per side, or until charred on the edges and cooked through (internal temperature: 165°F/75°C).
- Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place chicken on tray and roast for 25–30 minutes, turning halfway. Broil for 2–3 minutes at the end for crispy edges.
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.