Spicy Chicken Shawarma
Transform your dinner routine with this irresistible Spicy Chicken Shawarma, a flavorful Middle Eastern dish that combines tender, marinated chicken thighs with a medley of bold spices like cumin, paprika, and a touch of cayenne pepper for just the right amount of heat. The juicy chicken is grilled to perfection, delivering a smoky char, then wrapped in warm pita bread alongside fresh toppings like cucumber, tomato, red onions, and parsley. A creamy garlic yogurt sauce adds a tangy, cooling contrast to the spices, making every bite a delicious balance of flavors. With just 15 minutes of prep and a marinade that can work its magic overnight, this homemade shawarma is a simple yet impressive way to bring street food-style dining to your table. Perfect for weeknights or small gatherings, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 cup Plain yogurt
- 3 cloves Garlic cloves, minced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Paprika
- 0.5 tsp Ground turmeric
- 0.25 tsp Ground cinnamon
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 4 pieces Pita bread or flatbread
- 1 medium Cucumber, sliced
- 1 medium Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Garlic yogurt sauce (optional)
Instructions
In a large mixing bowl, combine olive oil, lemon juice, yogurt, garlic, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl and toss to coat the chicken evenly with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
Preheat a grill, grill pan, or large skillet over medium-high heat. Lightly oil the grill or pan to prevent sticking.
Remove the marinated chicken from the bowl and shake off any excess marinade. Grill or cook the chicken thighs for approximately 5-7 minutes per side until they are fully cooked and slightly charred. The internal temperature should reach 165°F (74°C).
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.
Warm the pita bread or flatbread on a dry skillet or directly on the grill for 1-2 minutes until soft and pliable.
To assemble the shawarma, place a few pieces of chicken in the center of each pita. Top with cucumber slices, tomato slices, red onion, parsley, and a drizzle of garlic yogurt sauce if desired.
Roll or fold the pita bread tightly around the filling, tucking in the edges to secure it. Serve immediately and enjoy your Spicy Chicken Shawarma!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 933 mg | 20% | |
*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.
