Shawarma
Experience the irresistible flavors of homemade shawarma, a Middle Eastern classic that's both vibrant and satisfying. This recipe features tender, marinated chicken thighs infused with a medley of bold spices like cumin, coriander, turmeric, and cinnamon, creating a truly authentic taste. Paired with fresh cucumber, juicy tomato, crisp red onion, and a creamy drizzle of tahini or garlic sauce, all wrapped in warm, soft pita bread, this dish is a perfect harmony of textures and flavors. Ready in under an hour with minimal prep time, this shawarma recipe is ideal for weeknight dinners or casual gatherings. Whether baked or grilled, this mouthwatering chicken shawarma brings restaurant-quality flavor to your kitchen, making it a hit with family and friends alike.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 120 grams plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces pita bread
- 1 medium cucumber, sliced
- 1 large tomato, diced
- 0.5 medium red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 100 grams tahini or garlic sauce
Instructions
In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper to create the marinade.
Add the chicken thighs to the bowl and thoroughly coat them with the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for best flavor.
Preheat your oven to 200°C (400°F) or heat a grill pan over medium-high heat.
Place the marinated chicken thighs on a baking tray or directly on the grill. Cook for 25–30 minutes, flipping halfway, until the chicken is golden and fully cooked (internal temperature of 75°C or 165°F).
Let the chicken rest for 5 minutes, then slice it into thin strips.
Warm the pita bread in a dry pan or oven for a few minutes until soft and pliable.
To assemble the shawarma, place a generous portion of sliced chicken onto the pita bread, followed by cucumber slices, diced tomato, red onion, fresh parsley, and a drizzle of tahini or garlic sauce.
Fold the pita into a wrap and serve immediately. Repeat for the remaining portions.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 6.2 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 898 mg | 19% | |
*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.
