Chicken Shawarma
Chicken Shawarma
Ingredients
For the Chicken and Marinade
- 2 pounds chicken breast, pre-cut
- 2 pounds chicken thighs, pre-cut
- 1/4 cup Mina olive oil
- 2 tablespoons neutral oil
- 1 tablespoon Mina harissa, optional, for heat
- 2 tablespoons garlic, minced or crushed
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
For Serving (Optional)
- 4 flatbread, such as pita bread
- as needed tahini sauce
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a large mixing bowl, combine the minced or crushed garlic, lemon juice, Mina olive oil, and neutral oil. Whisk these wet ingredients together until well combined.
⏱️ 2 min
- 2
Add the spices to the wet ingredients: Mina harissa (if using), salt, black pepper, paprika, cumin, coriander, turmeric, and cinnamon. Whisk all the marinade ingredients thoroughly until a smooth, well-combined mixture forms.
⏱️ 3 min
- 3
Add the pre-cut chicken breast and chicken thighs to the bowl with the marinade. Using your hands, mix the chicken and marinade, ensuring every piece of chicken is fully coated.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap and refrigerate the chicken to marinate for at least 4 hours. For the best flavor, marinate overnight (up to 12-24 hours).
⏱️ 5 min
- 5
When ready to cook, heat a grill pan or a large skillet over medium-high heat until hot. You can add a small amount of neutral oil if your pan is not non-stick.
⏱️ 2 min
- 6
Place the marinated chicken pieces onto the hot pan in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min
- 7
Grill or pan-sear the chicken for 4-6 minutes per side, turning occasionally, until it is golden brown, has nice char marks, and is cooked through (internal temperature reaches 165°F).
⏱️ 15 min
- 8
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing or serving.
⏱️ 3 min
- 9
To assemble the shawarma, take a flatbread and spread a layer of tahini sauce (or your preferred sauce) down the center. Place a generous amount of the cooked chicken on top of the sauce.
⏱️ 2 min
- 10
Add desired toppings such as thinly sliced red onion and chopped fresh parsley. Roll up the flatbread tightly to form the shawarma.
⏱️ 2 min
- 11
Cut the rolled shawarma in half before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma
For the Chicken and Marinade
- 2 pounds chicken breast, pre-cut
- 2 pounds chicken thighs, pre-cut
- 1/4 cup Mina olive oil
- 2 tablespoons neutral oil
- 1 tablespoon Mina harissa, optional, for heat
- 2 tablespoons garlic, minced or crushed
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
For Serving (Optional)
- 4 flatbread, such as pita bread
- as needed tahini sauce
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a large mixing bowl, combine the minced or crushed garlic, lemon juice, Mina olive oil, and neutral oil. Whisk these wet ingredients together until well combined.
⏱️ 2 min - 2
Add the spices to the wet ingredients: Mina harissa (if using), salt, black pepper, paprika, cumin, coriander, turmeric, and cinnamon. Whisk all the marinade ingredients thoroughly until a smooth, well-combined mixture forms.
⏱️ 3 min - 3
Add the pre-cut chicken breast and chicken thighs to the bowl with the marinade. Using your hands, mix the chicken and marinade, ensuring every piece of chicken is fully coated.
⏱️ 3 min - 4
Cover the bowl with plastic wrap and refrigerate the chicken to marinate for at least 4 hours. For the best flavor, marinate overnight (up to 12-24 hours).
⏱️ 5 min - 5
When ready to cook, heat a grill pan or a large skillet over medium-high heat until hot. You can add a small amount of neutral oil if your pan is not non-stick.
⏱️ 2 min - 6
Place the marinated chicken pieces onto the hot pan in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min - 7
Grill or pan-sear the chicken for 4-6 minutes per side, turning occasionally, until it is golden brown, has nice char marks, and is cooked through (internal temperature reaches 165°F).
⏱️ 15 min - 8
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing or serving.
⏱️ 3 min - 9
To assemble the shawarma, take a flatbread and spread a layer of tahini sauce (or your preferred sauce) down the center. Place a generous amount of the cooked chicken on top of the sauce.
⏱️ 2 min - 10
Add desired toppings such as thinly sliced red onion and chopped fresh parsley. Roll up the flatbread tightly to form the shawarma.
⏱️ 2 min - 11
Cut the rolled shawarma in half before serving immediately.
⏱️ 1 min