Homemade Chicken Shawarma
Homemade Chicken Shawarma
Ingredients
For the Chicken Shawarma
- 8 boneless, skinless chicken thighs, very thinly sliced
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- salt, as needed
- 1 lemon, juiced
- olive oil, as needed, for drizzling
- 1 tablespoon butter, for toasting
For the Garlic Sauce
- 4 tablespoons Greek yogurt
- 4 tablespoons mayonnaise
- 8 garlic cloves, fresh, minced
- 1/4 cup fresh parsley, chopped
For Assembly
- 4 pita bread
- 2 tomatoes, medium, sliced
- 1/2 cup pickles, sliced
- 1/2 red onion, medium, thinly sliced
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Begin by preparing the chicken. Thinly slice the boneless, skinless chicken thighs and place them into a large mixing bowl.
⏱️ 5 min - 2
In a separate small bowl, combine the cumin, turmeric, garlic powder, chili powder, onion powder, and a generous pinch of salt. Mix well to create the dry spice rub.
⏱️ 2 min - 3
Pour the spice mixture over the sliced chicken. Massage the spices thoroughly into the chicken using your hands, ensuring every piece is coated. Squeeze the juice of one lemon over the chicken. Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator, or preferably longer for enhanced flavor.
⏱️ 5 min
- 4
While the chicken marinates, prepare the garlic sauce. In a medium bowl, combine the Greek yogurt, mayonnaise, minced fresh garlic, and chopped fresh parsley. Stir until well combined. Taste and adjust seasoning if necessary. Set aside.
⏱️ 5 min - 5
Preheat your oven to broil. Drizzle an oven-safe baking tray with olive oil.
⏱️ 2 min
- 6
Spread the marinated chicken evenly in a single layer on the prepared baking tray. Place the tray under the broiler and cook for 12 minutes. Keep a close eye on the chicken to prevent burning, as broiler temperatures can vary.
⏱️ 12 min
- 7
After 12 minutes, remove the tray from the oven. Use tongs to mix the chicken around, flipping pieces to ensure even cooking. Return the tray to the oven and broil for an additional 5 minutes, or until the chicken is cooked through and slightly charred.
⏱️ 5 min - 8
To assemble the shawarmas, carefully cut around the edge of each pita bread to create a pocket. Spread a generous amount of the prepared garlic sauce inside each pita. Add sliced tomatoes, pickles, thinly sliced red onion, and a little fresh parsley. Fill each pita with a substantial amount of the cooked chicken.
⏱️ 10 min - 9
For a crispy finish, melt 1 tablespoon of butter in a large pan over medium heat. Place the assembled shawarmas in the pan and toast for 1-2 minutes per side, until golden brown and slightly crispy. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Shawarma
Ingredients
For the Chicken Shawarma
- 8 boneless, skinless chicken thighs, very thinly sliced
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- salt, as needed
- 1 lemon, juiced
- olive oil, as needed, for drizzling
- 1 tablespoon butter, for toasting
For the Garlic Sauce
- 4 tablespoons Greek yogurt
- 4 tablespoons mayonnaise
- 8 garlic cloves, fresh, minced
- 1/4 cup fresh parsley, chopped
For Assembly
- 4 pita bread
- 2 tomatoes, medium, sliced
- 1/2 cup pickles, sliced
- 1/2 red onion, medium, thinly sliced
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Begin by preparing the chicken. Thinly slice the boneless, skinless chicken thighs and place them into a large mixing bowl.
⏱️ 5 min - 2
In a separate small bowl, combine the cumin, turmeric, garlic powder, chili powder, onion powder, and a generous pinch of salt. Mix well to create the dry spice rub.
⏱️ 2 min - 3
Pour the spice mixture over the sliced chicken. Massage the spices thoroughly into the chicken using your hands, ensuring every piece is coated. Squeeze the juice of one lemon over the chicken. Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator, or preferably longer for enhanced flavor.
⏱️ 5 min - 4
While the chicken marinates, prepare the garlic sauce. In a medium bowl, combine the Greek yogurt, mayonnaise, minced fresh garlic, and chopped fresh parsley. Stir until well combined. Taste and adjust seasoning if necessary. Set aside.
⏱️ 5 min - 5
Preheat your oven to broil. Drizzle an oven-safe baking tray with olive oil.
⏱️ 2 min - 6
Spread the marinated chicken evenly in a single layer on the prepared baking tray. Place the tray under the broiler and cook for 12 minutes. Keep a close eye on the chicken to prevent burning, as broiler temperatures can vary.
⏱️ 12 min - 7
After 12 minutes, remove the tray from the oven. Use tongs to mix the chicken around, flipping pieces to ensure even cooking. Return the tray to the oven and broil for an additional 5 minutes, or until the chicken is cooked through and slightly charred.
⏱️ 5 min - 8
To assemble the shawarmas, carefully cut around the edge of each pita bread to create a pocket. Spread a generous amount of the prepared garlic sauce inside each pita. Add sliced tomatoes, pickles, thinly sliced red onion, and a little fresh parsley. Fill each pita with a substantial amount of the cooked chicken.
⏱️ 10 min - 9
For a crispy finish, melt 1 tablespoon of butter in a large pan over medium heat. Place the assembled shawarmas in the pan and toast for 1-2 minutes per side, until golden brown and slightly crispy. Serve immediately.
⏱️ 5 min