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The Best Homemade Chicken Shawarma Recipe

Chicken Shawarma with Yogurt and Garlic Sauce If you’re craving flavorful, juicy chicken shawarma, you’ll love this easy, quick-to-follow recipe. It brings authentic Middle Eastern spices into a simple marinade, creating delicious chicken shawarma you can make at home with minimal fuss. Ingredients: For the chicken marinade: • 2 lbs (900g) boneless, skinless chicken thighs or breasts • 3 tablespoons plain Greek yogurt • 3 tablespoons olive oil • Juice of 1 lemon (about 2-3 tablespoons) • 4 cloves garlic, minced • 1 tablespoon ground cumin • 1 tablespoon ground coriander • 1 tablespoon ground paprika • 1 teaspoon ground turmeric • 1 teaspoon ground cinnamon • 1/2 teaspoon ground allspice • 1/2 teaspoon cayenne pepper (optional for heat) • 1 teaspoon salt • 1/2 teaspoon black pepper For the yogurt sauce: • 1 cup plain Greek yogurt • 1 small cucumber, finely chopped • 1 teaspoon fresh mint leaves, chopped • 1 clove garlic, finely chopped • 1 tablespoon lemon juice • Salt and black pepper to taste For the second sauce: • 5 tablespoons mayonnaise • 2 tablespoons of sriracha sauce For serving: • Pita bread or flatbreads • Sliced cucumbers, tomatoes, lettuce, and red onions • Pickles (optional) • Fresh parsley for garnish Instructions: 1. Prepare the chicken marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne pepper, salt, and black pepper. Add the chicken thighs or breasts to the bowl, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. 2. Cook the chicken in the skillet: Heat a large skillet over medium-high heat. Add a drizzle of olive oil to the pan. Once hot, cook the marinated chicken in batches, making sure not to overcrowd the pan. Cook for 6-8 minutes per side, until the chicken is fully cooked and slightly charred on the edges. The internal temperature should reach 165°F (74°C). Once done, remove the chicken from the skillet and let it rest for 5 minutes before slicing. 3. Prepare the yogurt sauce: While the chicken is cooking, prepare the yogurt sauce by mixing the Greek yogurt, chopped cucumber, garlic, lemon juice, mint leaves, salt, and black pepper in a small bowl. Stir until well combined and refrigerate until ready to serve. 4. Prepare the second sauce: In a separate bowl, mix together 5 tablespoons of mayonnaise and 2 tablespoons of sriracha sauce. Stir until smooth and set aside for an extra creamy topping. 5. Assemble the shawarma wraps: Warm your pita bread or flatbread on a dry skillet or in the oven. Spread a generous layer of the yogurt sauce or the second sauce onto the bread. Add slices of cooked chicken, then top with fresh vegetables like cucumbers, tomatoes, lettuce, and red onions. You can also add pickles and garnish with parsley. 6. Serve and enjoy: Wrap up your shawarma tightly or serve open-faced on a platter. Add extra yogurt or sriracha mayo sauce on the side for dipping. This chicken shawarma is quick, easy, and perfect for a delicious meal. Ideal for weeknight dinners or a quick lunch! Tags: #QuickMeal #EasyRecipe #ChickenShawarma #YogurtSauce #SkilletRecipe #DeliciousDinner #HealthyRecipes #MediterraneanFood #Tzatziki #FastFoodAtHome #Subscribe #HitTheBell