Chicken Shawarma

A delightful Middle Eastern dish featuring juicy marinated chicken infused with aromatic spices, perfect for family gatherings.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 350

Ingredients Method Notes

Ingredients

For the Marinade

2 lbs 2 lbs to 2 ¼ lb chicken thighs (boneless and skinless, or skin on)
2 tablespoons ground cumin offering a warm and earthy flavor
2 tablespoons ground coriander delivering a zesty note
8 cloves garlic, minced which will add a punch of aroma
2 teaspoons kosher salt enhancing all the flavors
6 tablespoons olive oil contributing richness and moisture
¼ teaspoon cayenne pepper giving it a subtle kick
2 teaspoons turmeric imparting a vibrant color and earthiness
1 teaspoon ground ginger providing a hint of warmth
1 teaspoon ground black pepper for a mild spice
2 teaspoons allspice adding a complex bouquet of flavors

Method

Preparation

Soak the Skewers: If using wooden skewers, soak them in water for about 30 minutes.
Prepare the Marinade: In a bowl, combine the marinade ingredients and mix until a paste is formed.
Marinate the Chicken: Rub the chicken thighs with the marinade, letting it sit for at least 20 minutes or refrigerating for up to 24-48 hours.

Cooking

Grill the Chicken: Preheat your grill to medium-high heat and grill the chicken for about 8 minutes on each side.
Cooking Through: Move chicken to a cooler part of the grill or transfer to a preheated oven at 350°F (175°C) for about 10 minutes.
Baking Option: Alternatively, bake the chicken at 375°F (190°C) for 30-40 minutes.

Serving

Serve your Chicken Shawarma over Israeli salad, tabbouleh, or wrapped in pita with tahini yogurt.

Notes

For enhanced flavor, marinate overnight. Avoid pressing down on the chicken while grilling to retain juices. Leftovers can be refrigerated for up to 4 days and frozen for 3 months.