Chicken Shawarma Recipe

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Feasting at home

Total Time

55 minutes

Prep Time

30 minutes

Cook Time

25 minutes

Rating

(70)

Ingredients

6 servings

2 lbs to 2 ¼ lb chicken thighs (boneless and skinless, or skin on- see notes) leave whole or cut into bite-sized pieces for skewers.
2 tablespoons ground cumin
2 tablespoons ground coriander
8 garlic cloves, minced
2 teaspoons kosher salt
6 tablespoons olive oil
1/4 teaspoon cayenne pepper
2 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 teaspoons allspice

Baking Dinner Intermediate Healthy ...

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Preparation

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Step 1

Soak skewers in water if using.

Step 2

Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.

Step 3

Rub chicken on all sides with the marinade and let sit at minimum 20 minutes (or up to 24-48 hours for the best flavor, refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.

Step 4

Grill chicken on a pre-heated grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

Step 5

Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes.

Step 6

* Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes or use a grill pan on the stovetop.

Step 7

Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with Middle Eastern rice and veggies, or as a sandwich with tahini yogurt, tzatziki, pita bread, tomatoes, cucumber, and red onion.