This home-friendly version of chicken shawarma delivers warm, aromatic flavor without special equipment. It’s perfect for weeknight dinners and can be served in wraps, bowls, or over rice.
Ingredients:
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving (Optional):
- Warm pita or flatbread
- Cooked rice
- Sliced cucumber and tomato
- Plain yogurt or tzatziki
- Fresh parsley
Instructions:
1. Marinate the Chicken:
In a bowl, combine olive oil, lemon juice, garlic, and all spices. Add chicken and toss until fully coated. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
2. Cook the Chicken:
- Oven method: Preheat oven to 425°F. Place chicken on a lined baking sheet and roast for 20–25 minutes, turning once.
- Skillet method: Heat a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side until browned and cooked through.
3. Rest and Slice:
Let the chicken rest for 5 minutes, then slice thinly.
4. Serve:
Serve in warm pita, over rice, or in a bowl with vegetables and yogurt sauce.
The spice blend reflects classic Middle Eastern flavor—warm, aromatic, and balanced—without overwhelming heat. It’s flexible, forgiving, and easy to adapt, making it a great entry point for cooks exploring Middle Eastern cuisine at home.
