Arabic Chicken Shawarma
Transport your taste buds to the vibrant streets of the Middle East with this authentic Arabic Chicken Shawarma recipe! Packed with bold flavors, the marinated chicken thighs are infused with a fragrant blend of spices—including cumin, coriander, paprika, turmeric, and cinnamon—before being seared to perfection on a hot skillet for a smoky char. Wrapped in warm pita bread and paired with fresh cucumber, tomato, red onion, and parsley, this shawarma comes to life with a drizzle of creamy tahini sauce that ties all the elements together. Ready in under an hour, this homemade shawarma recipe is a perfect option for a quick, satisfying dinner or a portable meal that’s bursting with Middle Eastern goodness. Perfect for those craving authentic street food flavors at home!
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 120 ml Plain yogurt
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 units Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 units Pita bread
- 1 unit Cucumber
- 1 unit Tomato
- 0.5 unit Red onion
- 20 grams Parsley
- 60 ml Tahini sauce
Instructions
Begin by preparing the marinade for the chicken. In a large mixing bowl, combine the plain yogurt, olive oil, lemon juice, and minced garlic.
Add the ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, and black pepper to the bowl. Mix well until you have a smooth marinade.
Place the chicken thighs in the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill pan or skillet over medium-high heat. Once hot, add the marinated chicken thighs.
Cook the chicken for about 6-7 minutes on each side, or until fully cooked and nicely charred. Internal temperature should reach 75°C (165°F).
Remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly.
Warm the pita breads on a dry skillet or in the oven for a few moments until soft and pliable.
Slice the cucumber and tomato into thin pieces, and thinly slice the red onion. Chop the parsley finely.
To assemble the shawarma, lay down a pita bread, add a layer of sliced chicken, and top with slices of cucumber, tomato, onion, and fresh parsley.
Drizzle tahini sauce over the fillings, then wrap the pita around the ingredients, securing it with a piece of parchment paper if needed.
Repeat the assembly process for the remaining pita breads.
Serve immediately and enjoy your homemade Arabic chicken shawarma!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
