Chicken Shawarma
from kristineskitchenblog.comThis Chicken Shawarma is one of my top 3 favorite meals. It is so good! With juicy chicken thighs marinated in an aromatic mix of spices, lemon and olive oil, this flavor-packed dish can be cooked in a skillet, the oven or on the grill. Slice up the shawarma chicken and serve in flatbread or pita with arugula, sliced cucumber, tomatoes and a drizzle of tahini sauce. Yum!
Servings: 6 servings
Calories: 271kcal
Ingredients
For the Chicken and Marinade
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground cardamom
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon ground cayenne pepper
- 2 pounds boneless skinless chicken thighs
For Serving
- flatbreads or pita
- tahini sauce*
- toppings as desired, such as baby arugula or shredded lettuce, sliced cucumber, chopped tomatoes, thinly sliced red onion, fresh cilantro, etc.
Instructions
- Marinate the chicken: To a large zip-top bag or bowl add the olive oil, lemon juice, cumin, coriander, smoked paprika, cardamom, garlic powder, salt and cayenne pepper. Squeeze the bag or whisk to combine. Add the chicken and coat the chicken in the marinade. Seal the bag or cover the bowl and place in the refrigerator to marinate for at least 2 hours and up to 24 hours.
- Cook the chicken. You can bake it in the oven, grill it, or cook it in a skillet on the stove, directions follow.
- To Cook on the Stove: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the pan (work in batches if needed) and cook for 8-10 minutes per side, or until chicken is cooked through to an internal temperature of 165° F.
- To Grill: Preheat grill to medium-high heat. Add the chicken to the hot grill and reduce the heat to medium. Grill for 7-10 minutes per side, or until chicken registers 165° F at the thickest part when tested with an instant read thermometer.
- To Bake: Preheat oven to 425° F. Place the chicken thighs in a 9x13-inch baking dish and discard the used marinade. Bake in the preheated oven for 20-30 minutes, until chicken is cooked through to an internal temperature of at least 165° F.
- Let the cooked chicken rest for 5 minutes, then slice. Serve chicken in flatbreads or pita with tahini sauce or tzatziki sauce and desired toppings.
Video
Notes
- Instead of the tahini sauce you can serve this with Tzatziki Sauce.
- Chicken shawarma is also delicious served in a bowl with rice, hummus or chickpeas, roasted potatoes, olives, feta cheese, fresh parsley or cilantro, and/or any of the ingredients listed above. Or, use similar ingredients but swap the rice for chopped romaine to make a chicken shawarma salad.
- Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
- Nutrition estimate is for the seasoned chicken only, since what you serve it with will vary.
Nutrition
Calories: 271kcal | Carbohydrates: 2g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 144mg | Sodium: 719mg | Potassium: 430mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
