Ingredients
Chicken Shawarma
- 1 large onion, sliced thinly
- 4 garlic cloves, minced
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup olive oil, plus 1 tablespoon more for cooking
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 10-12 boneless chicken thighs, sliced thinly (approximately 900g / 2 lbs)
Garlic Sauce
- ¼ cup canola or vegetable oil
- 1 teaspoon liquid honey
- ½ teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon ground cayenne pepper (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup plain yogurt
Optional Serving Suggestions
- Flatbread or pita bread
- Rice
- Cilantro
- Hot sauce
- Fresh salad
Instructions
- Marinate the Chicken: In a large bowl, combine thinly sliced onions, minced garlic, lemon juice, ¼ cup olive oil, smoked paprika, chili powder, cumin, ground coriander, ground cinnamon, allspice, kosher salt, and freshly ground black pepper. Add the thinly sliced boneless chicken thighs and mix thoroughly to coat the meat evenly. Cover the bowl and refrigerate for a few hours or overnight to let the flavors deeply permeate the chicken.
- Prepare the Garlic Sauce: While the chicken marinates, whisk together the garlic sauce ingredients in a mason jar or small bowl. Combine canola or vegetable oil, honey, grated lemon zest, fresh lemon juice, minced garlic, oregano, cumin, cayenne pepper (if using), kosher salt, black pepper, and plain yogurt. Mix until smooth and creamy, cover, and refrigerate until serving time.
- Cook the Chicken: Heat 2 teaspoons of olive oil in a large 12-inch skillet (preferably cast iron) over medium-high heat. Add half of the marinated chicken and cook, stirring occasionally, for 10 to 12 minutes until the chicken and onions are browned and caramelized. Transfer the cooked chicken to a serving bowl. Wipe out the skillet to remove any burnt bits and add another 2 teaspoons of olive oil. Repeat the cooking process with the remaining chicken.
- Serve: Warm flatbread or pita bread can be used to wrap the chicken shawarma topped with salad and a generous drizzle of the garlic sauce. Alternatively, plate the shawarma alongside fresh salad, rice, and garlic sauce. Garnish with cilantro and hot sauce as desired for an extra flavor boost.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Use a cast iron skillet for even heat distribution and authentic caramelization.
- The garlic sauce can be made in advance and stored in the refrigerator for up to 2 days.
- Adjust chili powder and cayenne pepper to control the spiciness of the dish.
- Serve with traditional Middle Eastern sides such as tabbouleh or fattoush for a complete meal.
- Prep Time: 20 minutes (plus marinating time of 3-12 hours)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
