Easy homemade chicken shawarma
This recipe offers a simple way to make delicious homemade shawarma using a flavorful spice mixture. Whether you prefer it in salads, wraps, or bowls, this recipe will surely satisfy your cravings.
Shawarma originates from the Middle East and typically features marinated meats such as lamb, beef, or chicken. Now, you can recreate this popular street food right in the comfort of your own kitchen using easily available pantry staples.
For the best results, I recommend using boneless, skinless chicken thighs. However, you can also substitute chicken breasts if desired. By combining olive oil, fresh lemons, minced garlic, and an array of pantry spices, you can marinate the chicken for a minimum of 2 hours or overnight, allowing the flavors to penetrate the meat.
When it comes time to cook, you can either grill the chicken on an outdoor grill or use a cast iron grill pan or skillet if a grill is not available. This makes the recipe versatile and suitable for any time of the year.
Yield: 6 servings
Preparation time: 2 hours 15 minutes
Cooking time: 20 minutes
Total time: 2 hours 35 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cardamom
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs
- 1 ½ tablespoons canola oil
Instructions:
1. In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, minced garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon of salt, and 1/2 teaspoon of pepper to create a spice mixture.
2. Place the chicken thighs in a gallon-sized Ziploc bag or a large bowl and add the spice mixture, ensuring the chicken is evenly coated. Marinate the chicken for a minimum of 2 hours, or better yet, overnight in the refrigerator, flipping the bag occasionally. Once marinated, drain the chicken from the excess marinade.
3. Preheat your grill to medium-high heat. Brush the chicken with canola oil and season with salt and pepper to your taste.
4. Place the chicken on the grill and cook, turning occasionally, until it is thoroughly cooked through and reaches an internal temperature of 165 degrees Fahrenheit. This process should take approximately 10 minutes.
5. Serve the chicken immediately with a side of flavorful tzatziki sauce for that perfect finishing touch. In conclusion, this easy homemade chicken shawarma recipe guarantees a mouthwatering outcome. Enjoy the rich flavors and succulent grilled chicken as it brings a taste of the Middle East right to your table.
