Why Make This Recipe
Easy Chicken Shawarma is a delicious dish that brings the bold flavors of Middle Eastern cuisine right to your kitchen. This recipe is not only simple to prepare but also a healthier option compared to takeout. It features tender, marinated chicken thighs that are grilled to perfection, making it a great choice for weeknight dinners or meal prepping. Plus, it pairs wonderfully with fresh vegetables, pita bread, and tzatziki sauce, creating a satisfying meal the whole family will enjoy.
How to Make Easy Chicken Shawarma
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic (minced)
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- Kosher salt and freshly ground black pepper (to taste)
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 tablespoons canola oil
Directions:
- In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture. Marinate the chicken for at least 2 hours, or preferably overnight, turning the bag occasionally.
- After marinating, drain the chicken from the marinade.
- Preheat the grill to medium-high heat.
- Brush the chicken with canola oil and season with salt and pepper to taste.
- Add the chicken to the grill and cook, turning occasionally, until fully cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately with tzatziki sauce.
How to Serve Easy Chicken Shawarma
Serve your Easy Chicken Shawarma warm, accompanied by fresh pita bread, sliced cucumbers, tomatoes, red onions, and a generous dollop of tzatziki sauce. You can also serve it over rice or in a salad for a lighter meal.
How to Store Easy Chicken Shawarma
To store your leftover chicken shawarma, place the cooled chicken in an airtight container and refrigerate it. It will last for 3 to 4 days. You can also freeze the marinated chicken before cooking; it will keep for about 2 months in the freezer.
Tips to Make Easy Chicken Shawarma
- For the best flavor, marinate the chicken overnight if possible.
- Make sure your grill is hot enough to get good grill marks and flavor.
- Adjust the spices according to your taste; if you prefer more heat, add more cayenne pepper.
Variation
You can use chicken breast instead of thighs if you prefer white meat. Additionally, feel free to use a different protein like beef or lamb for a variation on this classic dish.
FAQs
Can I make shawarma in the oven?
Yes! If you don’t have a grill, you can cook marinated chicken in the oven at 400°F (200°C) for about 25-30 minutes or until fully cooked.
What can I serve with chicken shawarma?
Chicken shawarma goes well with tahini sauce, hummus, or in a wrap with fresh veggies.
Can I prepare shawarma ahead of time?
Absolutely! You can marinate the chicken a day in advance and grill it just before serving for a quick and easy meal.
Easy Chicken Shawarma
Ingredients
Marinade
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic (minced)
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
- Kosher salt and freshly ground black pepper (to taste)
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 ½ tablespoons canola oil for brushing on chicken
Instructions
Preparation
- In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture. Marinate the chicken for at least 2 hours, or preferably overnight, turning the bag occasionally.
Cooking
- After marinating, drain the chicken from the marinade.
- Preheat the grill to medium-high heat.
- Brush the chicken with canola oil and season with salt and pepper to taste.
- Add the chicken to the grill and cook, turning occasionally, until fully cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately with tzatziki sauce.