Chicken Shawarma
This Chicken Shawarma recipe is absolutely delicious. It’s a very tasty Middle Eastern recipe that will make you want to make it again and again! The chicken thigh is seasoned with the perfect marinade, consisting of everyday spices and made from scratch! Yum.
Equipment
- a large sheet pan
Ingredients
- 3 pounds boneless and skinless chicken thighs
Shawarma Spice Seasoning Mix:
- ¼ cup olive oil, (for Instant Pot users only, use ½ cup of olive oil)
- 5 tablespoons fresh lemon juice
- 1½ tablespoons minced garlic
- 1½ tablespoons ground cumin
- 1½ tablespoons ground coriander
- 1 tablespoon ground paprika, (regular or smoked)
- 1½ teaspoons ground turmeric
- 1½ teaspoons ground allspice , (or use ground cardamom)
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper, (or use less of it for a milder taste)
- 2 teaspoons kosher salt, (or use less of it if you are salt-sensitive)
- 1 teaspoon black pepper
Optional:
- 1-2 large red onion
Tzatziki Sauce:
- ½ cup Greek whole milk yogurt
- 1 teaspoon minced garlic
- 1 small cucumber, (seeded, finely grated and drained)
- ½ tablespoon fresh lemon juice
- 1 teaspoon freshly chopped dill , (or use a small pinch of dried dill)
- salt, (to taste)
- black pepper , (to taste)
- Optional: ½ tablespoon extra virgin olive oil
Instructions
- In a bowl, mix all shawarma spice seasoning mix until combined. Place the chicken thighs and spice into a large zip-lock bag. Massage the spice onto the chicken thoroughly.Transfer the chicken and spice mixture into a fridge. Marinate for at least 2 hours and up to 24 hours.
- Preheat the oven to 425°F and remove the marinated meat from the fridge.
- Add onion onto the chicken marinade, mix well. Transfer the mixture to a large sheet pan. Spread everything across it evenly. Roast for about 30 minutes, or until the meat has a nice crisp on the edge and is fully cooked.For a crispier meat (optional), broil the cooked chicken for 2-3 minutes. Be sure to watch it carefully, do not burn. Or, slice the chicken, add 2 tablespoons of oil to the pan, then sauté until crisp.
- Tzatziki Sauce: In a medium bowl, whisk together all Tzatziki sauce ingredients until combined. Serve and enjoy!
Video
Notes
If you are not a big fan of cinnamon flavor, you may reduce the amount to ½ teaspoon per recipe.
For Instant Pot users: There is no need to add any water/broth into the Instant Pot.
To Cook on the Grill:
-
Preheat the grill pan over medium heat. Dip a paper towel in a little oil, using tongs, wipe the oil evenly over the grate.Place the marinated chicken thighs, and onion onto the grill pan and cook for about 4 minutes, then turn and cook the other side for about 3-4 minutes or until the chicken thigh is fully cooked.
-
Remove from the heat and serve with pita bread or on a plate. Enjoy!
To Cook in an Instant Pot:
-
Transfer the marinated chicken with marinade sauce, and onion into the Instant Pot. Give a quick stir. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook or manual on high for 8 minutes.After the cooking cycle finished, wait and let pressure inside the pot to come down on its own (natural release).
-
Carefully open the lid and transfer the chicken onto a plate.
-
To Crisp the Chicken:You can broil the chicken in the oven for about 2-3 minutes. Be sure to watch it carefully, do not burn.Or you can crisp the chicken on a large pan over high heat. Simply slice the chicken, add 2 tablespoons of oil to the pan, then sauté until crisp.
-
Remove from the heat and serve with pita bread or on a plate.
Nutrition
Calories: 380kcalCarbohydrates: 7gProtein: 45gFat: 19gSaturated Fat: 4gCholesterol: 215mgSodium: 983mgPotassium: 684mgFiber: 2gSugar: 1gVitamin A: 694IUVitamin C: 7mgCalcium: 61mgIron: 4mg
Tried this recipe?Let us know how it was!