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Chicken Shawarma

Juicy, spice-marinated chicken roasted to perfection and sliced thin for classic Middle Eastern shawarma at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Marinated Chicken
  • 2 lb boneless skinless chicken thighs
  • 1 cup plain Greek yogurt
  • 3 tbsp olive oil
  • 3 tbsp lemon juice fresh
  • 5 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Chef’s knife

Method
 

  1. Whisk yogurt, olive oil, lemon juice, garlic, and spices in a large bowl.
  2. Add chicken thighs and coat evenly. Marinate at least 2 hours or overnight.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with foil and add a wire rack.
  4. Arrange chicken on rack and roast for 30–35 minutes, flipping halfway.
  5. Broil briefly for added color, then rest and slice thinly.

Notes

Serve with pita, garlic sauce, pickles, or over rice for a complete meal.