Description
Make restaurant-style shawarma at home—juicy, spice-kissed chicken that you can roast in the oven or char on the grill. A yogurt-forward marinade tenderizes the meat while cumin, smoked paprika and coriander deliver classic shawarma notes.
Ingredients
Scale
- 1½ lb boneless, skinless chicken thighs
- 3 tbsp plain Greek yogurt
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp kosher salt (or to taste)
- ½ tsp freshly ground black pepper
- Juice of 1 lemon (about 1–2 tbsp)!
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, olive oil, ground cumin, smoked paprika, coriander, garlic powder, salt, pepper and lemon juice to form a smooth marinade.
- Add the chicken thighs to the bowl and toss until each piece is evenly coated in the spiced yogurt mixture. Cover the bowl (or transfer to a resealable bag) and chill for at least 1 hour; overnight yields the best flavor and tenderness.
- If using the oven, preheat to 425°F (220°C). For the grill, heat to medium-high and oil the grates.
- Arrange the marinated thighs in a single layer on a foil-lined baking sheet or directly on the preheated grill. Cook until the chicken reaches an internal temperature of 165°F (74°C) and shows some browning — about 30–35 minutes in the oven, flipping once halfway through, or roughly 5–7 minutes per side on the grill, depending on thickness.
- Remove the chicken and let it rest for 4–5 minutes so the juices redistribute. Slice the meat thinly against the grain and serve warm with pita, chopped veg and your favorite sauces.
Notes
- Marinate longer for deeper flavor; even 30 minutes helps, but overnight is ideal.
- Use thighs for the most forgiving, succulent result; breasts cook faster and can dry out.
- Finish under the broiler for a few minutes if you want extra char when cooking in the oven.
- Warm the pita before serving so it folds without cracking.
Nutrition
- Protein: 35 g