Description
A flavorful and juicy shawarma chicken recipe that’s perfect for wraps, bowls, or served with rice.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 3 tablespoons shawarma spice blend
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Pita bread or flatbreads, for serving
- Toppings: tomatoes, cucumbers, lettuce, tahini sauce, or yogurt sauce
Instructions
- In a large bowl, combine olive oil, shawarma spice blend, minced garlic, lemon juice, salt, black pepper, and cayenne pepper. Mix well.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting any excess drip off.
- Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
- Serve the sliced shawarma chicken in pita bread or flatbreads with your choice of toppings such as tomatoes, cucumbers, lettuce, and sauces.
Notes
- For a spicier kick, add more cayenne pepper or serve with a spicy sauce.
- You can also cook the chicken in a skillet or oven if grilling is not an option.
- This recipe is great for meal prep; just store the cooked chicken in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Fat: 20
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
Keywords: shawarma chicken, chicken shawarma recipe, grilled chicken, Middle Eastern recipes, shawarma spice blend