Chicken Shwarma Chawarma Lahme
Indulge in the bold and aromatic flavors of the Middle East with this Chicken Shwarma Chawarma Lahme recipe, where tender, marinated chicken thighs are infused with a fragrant blend of cumin, coriander, paprika, and cinnamon. Perfectly roasted or char-grilled to caramelized perfection, the juicy chicken is paired with warm pita bread and fresh vegetables like cucumber and tomato for a satisfying texture contrast. Finished with a drizzle of creamy tahini sauce and a sprinkle of fresh parsley, this shwarma is a feast for both the eyes and the palate. Whether you’re cooking for a family dinner or entertaining guests, this recipe delivers authentic shwarma flavor with minimal effort. Great for meal prepping, quick lunches, or a delicious weeknight treat!
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Recipe Information
Ingredients
- 1 kg Boneless chicken thighs
- 250 ml Plain yogurt
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 4 Garlic cloves, minced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Ground paprika
- 0.5 tsp Ground cinnamon
- 1 tsp Ground black pepper
- 1 tsp Salt
- 1 Onion, thinly sliced
- 4 Pita bread
- 1 Cucumber, thinly sliced
- 2 Tomato, thinly sliced
- 10 g Fresh parsley, chopped
- 150 ml Tahini sauce
Instructions
In a large mixing bowl, prepare the marinade by whisking together the yogurt, olive oil, lemon juice, minced garlic, ground cumin, coriander, turmeric, paprika, cinnamon, black pepper, and salt.
Add the boneless chicken thighs to the bowl, ensuring they’re fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Preheat your oven to 200°C (400°F) or set your grill to medium-high heat.
If using the oven, spread the marinated chicken and sliced onions evenly on a baking sheet lined with parchment paper or aluminum foil. Roast for 35-40 minutes, flipping the chicken halfway through, until the chicken is cooked through and slightly caramelized around the edges.
If grilling, cook the chicken on a preheated grill for 5-6 minutes on each side, or until fully cooked and charred in spots. Place the onions in a grill-safe pan and cook alongside the chicken.
Once the chicken is done, let it rest for 5 minutes, then slice into thin strips.
Warm the pita bread in the oven or on a dry pan for 1-2 minutes.
To assemble, place a warm pita on a plate and layer with a generous portion of chicken, grilled onions, cucumber slices, tomato slices, and a sprinkle of fresh parsley. Drizzle with tahini sauce before folding or rolling the pita.
Serve immediately with extra tahini sauce or your favorite dipping sauces on the side.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 7.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 374 mg | 29% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1288 mg | 27% | |
*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.
