Chicken Thigh Shawarma
Chicken Thigh Shawarma
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 4 garlic, cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For Serving
- 4 pita bread, warmed
- 2 tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup tahini sauce, store-bought or homemade
- 1/2 cup hummus, store-bought or homemade
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. If the thighs are very thick, you can butterfly them to ensure even cooking, or cut them into 1-inch strips.
⏱️ 5 min
- 2
Make the marinade: In a large bowl, whisk together the lemon juice, olive oil, yogurt, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper.
⏱️ 5 min
- 3
Marinate the chicken: Add the chicken thighs to the bowl with the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 5 min
- 4
Cook the chicken: Preheat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if needed. Remove the chicken from the marinade, letting any excess drip off. Place the chicken in a single layer in the hot pan, being careful not to overcrowd it. You may need to cook in batches.
⏱️ 5 min
- 5
Sear and cook: Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. If the chicken was cut into strips, cook for 8-10 minutes total, stirring occasionally, until cooked through and slightly charred in places. The internal temperature should reach 165°F (74°C).
⏱️ 15 min
- 6
Rest the chicken: Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5 minutes. If cooked as whole thighs, slice them into thin strips against the grain.
⏱️ 5 min
- 7
Assemble the shawarma: Warm the pita bread according to package instructions. Spread a layer of hummus or tahini sauce on each pita. Fill with the sliced chicken, diced tomatoes, cucumber, red onion, and fresh parsley. Drizzle with more tahini sauce if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Thigh Shawarma
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 4 garlic, cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, (optional, for heat)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For Serving
- 4 pita bread, warmed
- 2 tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/2 cup tahini sauce, store-bought or homemade
- 1/2 cup hummus, store-bought or homemade
Instructions
- 1
Prepare the chicken: Pat the chicken thighs dry with paper towels. If the thighs are very thick, you can butterfly them to ensure even cooking, or cut them into 1-inch strips.
⏱️ 5 min - 2
Make the marinade: In a large bowl, whisk together the lemon juice, olive oil, yogurt, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper.
⏱️ 5 min - 3
Marinate the chicken: Add the chicken thighs to the bowl with the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
⏱️ 5 min - 4
Cook the chicken: Preheat a large skillet or cast-iron pan over medium-high heat. Add a tablespoon of olive oil if needed. Remove the chicken from the marinade, letting any excess drip off. Place the chicken in a single layer in the hot pan, being careful not to overcrowd it. You may need to cook in batches.
⏱️ 5 min - 5
Sear and cook: Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. If the chicken was cut into strips, cook for 8-10 minutes total, stirring occasionally, until cooked through and slightly charred in places. The internal temperature should reach 165°F (74°C).
⏱️ 15 min - 6
Rest the chicken: Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5 minutes. If cooked as whole thighs, slice them into thin strips against the grain.
⏱️ 5 min - 7
Assemble the shawarma: Warm the pita bread according to package instructions. Spread a layer of hummus or tahini sauce on each pita. Fill with the sliced chicken, diced tomatoes, cucumber, red onion, and fresh parsley. Drizzle with more tahini sauce if desired.
⏱️ 5 min