Chicken Thigh Shawarma
Chicken Thigh Shawarma
Ingredients
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, (optional)
- 1 teaspoon 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
Instructions
- 1
In a large bowl, combine the lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Whisk until well combined.
⏱️ 5 min
- 2
Add the chicken thigh strips to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 3
Preheat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Do not discard any remaining marinade.
⏱️ 5 min
- 4
Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. The exact cooking time will depend on the thickness of your chicken strips.
⏱️ 15 min
- 5
Once all the chicken is cooked, remove it from the pan and set aside. If there's any remaining marinade, you can add it to the pan and cook for 1-2 minutes until slightly reduced, then pour over the cooked chicken for extra flavor.
⏱️ 5 min
- 6
Warm the pita bread according to package instructions. Fill each pita with a generous portion of the cooked chicken shawarma, diced tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley. Drizzle generously with tahini sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Thigh Shawarma
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper, (optional)
- 1 teaspoon 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
Instructions
- 1
In a large bowl, combine the lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Whisk until well combined.
⏱️ 5 min - 2
Add the chicken thigh strips to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 3
Preheat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Do not discard any remaining marinade.
⏱️ 5 min - 4
Cook the chicken for 5-7 minutes per side, or until deeply browned and cooked through. The exact cooking time will depend on the thickness of your chicken strips.
⏱️ 15 min - 5
Once all the chicken is cooked, remove it from the pan and set aside. If there's any remaining marinade, you can add it to the pan and cook for 1-2 minutes until slightly reduced, then pour over the cooked chicken for extra flavor.
⏱️ 5 min - 6
Warm the pita bread according to package instructions. Fill each pita with a generous portion of the cooked chicken shawarma, diced tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley. Drizzle generously with tahini sauce.
⏱️ 5 min