Easy Chicken Shawarma
Total Time
2 hours 35 minutes
Prep Time
2 hours 15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(31)
Ingredients
6 servings
- 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
- 2 pounds boneless, skinless chicken thighs
- 1 ½ tablespoons canola oil
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Preparation
Step 1
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 salt, and 1/2 teaspoon pepper.
Step 2
In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Step 3
Preheat grill to medium high heat.
Step 4
Brush chicken with canola oil; season with salt and pepper, to taste.
Step 5
Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
Step 6
Serve immediately with tzatziki sauce.
Step 7
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Chef's notes
Chicken breasts can be used but thighs yield juicier and more flavorful results.
A cast iron grill pan or a large cast iron skillet can be used if a grill is not available.
