Chicken Shawarma
Chicken Shawarma recipe with warming spices & Middle Eastern flavors
Ingredients
- 6 boneless skinless chicken thighs about 2.2lbs
Marinade
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp turmeric
- 1 tsp cardamom
- 1 tsp salt fine salt, not flaked
- 1 tsp black pepper
- 1/2 tsp cayenne pepper or more to taste
- 1/4 tsp ground cloves
Instructions
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Add the chicken shawarma marinade ingredients and chicken thighs to a large zip-top bag. Seal and mix well to coat.
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Marinate in the refrigerator for at least 1 hour, or up to overnight.
How to cook Chicken Shawarma on the Stove
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Heat a well-seasoned cast iron skillet or grill pan over medium-high heat.
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Cook the chicken thighs for 7–10 minutes per side, or until fully cooked.
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Use an instant read thermometer to check that the internal temperature reaches 165°F at the thickest part.
How to Cook Chicken Shawarma on a Grill
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Preheat a gas or charcoal grill to medium-high heat. Place the chicken thighs on the hot grates, close the lid, and cook for 4-8 minutes per side, or until fully cooked.
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Use an instant read thermometer to check that the internal temperature reaches 165°F at the thickest part.
How to Cook Chicken Shawarma in Oven
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Preheat the oven to 425°F. Line a sheet pan with parchment paper (avoid foil, as the chicken may stick)
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Arrange the chicken on the pan and bake for 22–35 minutes, or until fully cooked.
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Use an instant read thermometer to check that the internal temperature reaches 165°F at the thickest part.