Marinated in lemon juice and spices, this Chicken Shawarma recipe turns out juicy and tender every time.
Chicken shawarma was one of my college comfort foods. There was this Middle Eastern takeout I ordered from several times a month—you’d think I’d remember the name. But I do remember the flavors. I’d usually get a side of the greasiest falafel imaginable and a large Coke—perfect sustenance for late-night lit papers, Halo tournaments, and Lost DVDs. Okay, yes, I’m dating myself. But chicken shawarma has a way of bringing out the nostalgia in me.
I can’t say my version tastes exactly the same, and I still haven’t found pita bread as good as theirs. However, this homemade shawarma comes as close as I can get to that nameless hole-in-the-wall spot I’ll never forget.Â
Aside from a good whisk, this recipe is pretty effortless. Mix together some garlic and spices with a squeeze of lemon, then toss in your chicken. After that, let the marinade do its thing—an hour is fine, but overnight is even better. However long you decide, you should end up with a tender and tasty batch of shawarma.
Why lemon juice?
It’s funny—I’ve been using lemon juice in marinades for years without much thought. I assumed the lemon added flavor, which it does. Except there’s more to it than that. The lemon juice actually tenderizes the chicken, thanks to the citric acid. Basically, it helps break down the meat’s fibers, similar to what buttermilk does. Too much time in a lemon bath can toughen the chicken, so don’t let it sit there too long.Â
How do I store leftovers?
Refrigerate your chicken in an airtight container for up to 4 days—store the yogurt sauce separately for the same amount of time. While you can reheat the chicken in your microwave, I’d recommend the oven or stovetop. For the oven, set it to 350°F and cover the chicken with foil. Give it about 10 minutes or until heated through. For the stovetop, reheat over medium heat, preferably in a lightly oiled skillet. About 5 minutes should be enough time.
Serving suggestions
Personally, I love my chicken shawarma with a side of falafel, but my kids prefer French Fries. Though if you’re watching your grease intake, Baked Fries work, too. I also like Greek Lemon Potatoes—their herbaceous, tangy flavors complement the shawarma. And you can never go wrong with Greek Orzo Salad, especially when sprinkled with a little extra feta cheese!
Chicken Shawarma
Ingredients Â
- 1/3 cup extra-virgin olive oil
- Juice of 1 lemon
- 6 garlic cloves minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 1/2 teaspoons turmeric powder
- 1/4 teaspoon cayenne pepper
- Salt to taste
- Ground black pepper to taste
- 2 pounds boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 1 garlic clove minced (for sauce)
- 1 teaspoon lemon juice for sauce
- Additional salt and pepper to taste (for sauce)
- 4 pita pockets or soft flatbreads
- Lettuce leaves
- Tomato slices
- Red onion slices
InstructionsÂ
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and black pepper.
- Add the chicken thighs and toss until well coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Heat a grill pan (or outdoor grill) over medium-high heat. Place the marinated chicken on the grill and cook for about 6-8 minutes on each side, or until the chicken is nicely charred and cooked through. Remove the chicken from the heat and let it rest for 5 minutes before slicing thinly.
- In a small bowl, mix the Greek yogurt, minced garlic, lemon juice, salt, and pepper to create a simple sauce.
- Open the pita pockets or spread out the flatbreads, then layer with lettuce, tomato slices, red onion slices, and the sliced chicken. Drizzle the yogurt sauce over the top and serve immediately.
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