Name: Chicken Shawarma Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 1½ pounds boneless skinless chicken thighs, thinly sliced; 3 tablespoons olive oil; 2 tablespoons lemon juice; 4 garlic cloves, minced; 1 teaspoon paprika; ¾ teaspoon salt; ½ teaspoon ground cardamom; ½ teaspoon ground cumin; ¼ teaspoon ground cinnamon; ¼ teaspoon crushed red pepper flakes; Toum (garlic sauce); Vegetables (such as sliced cucumbers, tomatoes, lettuce); Arabic-style pita bread

Ingredients

Chicken Marinade

1½ pounds boneless skinless chicken thighs, thinly sliced
3 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon paprika
¾ teaspoon salt
½ teaspoon ground cardamom
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon crushed red pepper flakes

For Serving

Toum (garlic sauce)
Vegetables (such as sliced cucumbers, tomatoes, lettuce)
Arabic-style pita bread

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Instructions

Prepare the Marinade and Chicken: Pat the chicken dry using paper towels to remove any excess moisture. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, ground cardamom, cumin, cinnamon, and crushed red pepper flakes until well combined. Add the sliced chicken thighs to the bowl and gently toss them to ensure each piece is evenly coated with the marinade. For deeper flavor, cover the bowl and refrigerate the chicken for up to 24 hours, though this step is optional.
Cook the Chicken: Heat a large heavy-bottomed skillet over medium-high heat until hot. Arrange the marinated chicken pieces in a single layer in the skillet, taking care not to overcrowd. Allow them to cook undisturbed on one side for about 8 minutes to develop a golden sear. Afterward, flip the chicken pieces and continue cooking for an additional 4 to 7 minutes, stirring occasionally. This ensures the chicken cooks evenly, becoming browned and fully cooked through.
Serve with Sides: Once cooked, transfer the chicken shawarma to a serving platter. Serve alongside Toum sauce, fresh vegetables, and warm Arabic-style pita bread. Use the pita to wrap the chicken and vegetables, adding Toum for a creamy, garlicky finish, creating an authentic shawarma experience.

Notes

Marinating the chicken overnight enhances the flavor and tenderness but is not required.
You can substitute chicken thighs with chicken breast if preferred, but thighs provide juicier results.
Crushed red pepper flakes can be adjusted to your desired spice level.
Toum sauce is a traditional garlic sauce; store-bought versions can be used for convenience.
This recipe is best cooked on the stovetop using a skillet or frying pan for that perfect sear.

Author: Olivia
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Middle Eastern