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Chicken Shawarma
Chicken Shawarma
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Indulge in a flavorful Middle Eastern classic - tender roasted chicken shawarma with creamy tahini sauce, fresh pita, and an array of delicious toppings.
Ingredients:
  • For the chicken marinade
  • 3 tablespoons lemon juice
  • 1 tablespoon garlic, grated
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground black pepper
  • 2 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon neutral oil, such as canola
  • For the tahini sauce
  • 3/4 cup tahini paste
  • 1 medium clove garlic, grated
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground cumin
  • 1/4 cup water
  • 2 lemons, juiced
  • To serve
  • Pita bread
  • Lettuce, chopped
  • Tomatoes, chopped
  • Lemon wedges
Instructions:
  • Prepare the chicken marinade by combining lemon juice, garlic, salt, olive oil, garlic powder, paprika, cumin, coriander, cardamom, cinnamon, allspice, and black pepper in a large bowl. Mix well before adding the chicken thighs. Use your hands or tongs to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for the best flavor.
  • Prepare the tahini sauce by whisking together tahini paste, garlic, salt, cumin, and 1/4 cup of lukewarm water in a bowl until smooth. Add 3 tablespoons of lemon juice and whisk until well combined. Adjust consistency with water for thickness or lemon juice for acidity. Cover with plastic wrap and chill in the fridge. Bring to room temperature before serving.
  • - Place a rack in the bottom third of the oven and preheat to 425°F. - Line a large 18 x 12-inch baking sheet (or two 9 x 13-inch baking sheets) with aluminum foil. - Evenly spread the neutral oil over the foil using your hands.
  • Prepare the chicken: Move the marinated chicken onto a baking sheet with tongs, and pour any extra marinade on top. Bake for 25 minutes until the chicken reaches 175°F when a thermometer is inserted. Rotate the pan halfway through for even cooking. Rest the chicken for 5 minutes after removing from the oven.
  • To warm the pita, simply wrap the stack of pita bread in aluminum foil to create a sealed packet. Place it in the oven set at 350°F for 5 to 10 minutes until heated through. Keep the warm bread wrapped in foil or a dishcloth until ready to serve.
  • Slice the chicken into thin strips while it's still warm. Arrange the slices on a platter and drizzle with some of the pan juices for extra flavor.
  • Plate the chicken with fresh lettuce, juicy tomato slices, tangy lemon wedges, creamy tahini sauce, and warm pita bread. Enjoy your meal! If you enjoyed this recipe, please leave a rating below!

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