Ingredients
Chicken
- 1 kg / 2 lb chicken thigh fillets, skinless and boneless
Marinade
- 1 large garlic clove, minced (or 2 small cloves)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamom
- 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
- 2 tsp smoked paprika
- 2 tsp salt
- Black pepper to taste
- 2 tbsp lemon juice
- 3 tbsp olive oil
Yoghurt Sauce
- 1 cup Greek yoghurt
- 1 clove garlic, crushed
- 1 tsp cumin
- Squeeze of lemon juice
- Salt and pepper to taste
To Serve
- 4–5 flatbreads (Lebanese, pita bread, or homemade soft flatbreads)
- Sliced lettuce (cos or iceberg)
- Tomato slices
- Red onion, finely sliced
- Cheese, shredded (optional)
- Hot sauce of choice (optional)
Instructions
- Marinate chicken: Combine the marinade ingredients in a large ziplock bag. Add the chicken thigh fillets and seal the bag. Massage from the outside to ensure each piece is thoroughly coated with the marinade. Let the chicken marinate for at least 3 hours, preferably overnight for best flavor. The chicken can also be frozen in the marinade and defrosted before cooking.
- Prepare yogurt sauce: In a bowl, mix together Greek yoghurt, crushed garlic, cumin, a squeeze of lemon juice, and salt and pepper to taste. Cover and refrigerate until needed. This sauce will keep fresh for up to 3 days in the fridge.
- Preheat cooking surface: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of oil. Alternatively, lightly oil an outdoor grill or BBQ hotplate and preheat it to medium-high. If baking is preferred, preheat oven to 220°C (425°F) and line a baking tray with foil and rack.
- Cook chicken: Place the marinated chicken pieces on the hot skillet or grill. Cook the first side for 4 to 5 minutes until nicely charred. Flip and cook the other side for 3 to 4 minutes until fully cooked and slightly charred. For oven baking, cook for approximately 15-20 minutes, flipping halfway through.
- Rest chicken: Remove the chicken from the heat and cover loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute.
- Serve: Slice the rested chicken and arrange on a large platter. Accompany with flatbreads, sliced lettuce, tomato, red onion, yogurt sauce (or a dairy-free tahini sauce alternative), shredded cheese, and hot sauce if using. To eat, spread yogurt sauce on flatbread, add lettuce, tomato, chicken shawarma, then roll up and enjoy!
Notes
- Marinating the chicken for longer (up to 24 hours) enhances flavor and tenderness.
- The spice level can be adjusted by reducing or omitting cayenne pepper.
- This recipe is ideal for stovetop cooking or grilling but can be baked in the oven as an alternative.
- The yogurt sauce can be made ahead and stored refrigerated for up to 3 days.
- Using chicken thigh fillets keeps the meat juicy and flavorful compared to breast meat.
- You may add additional toppings such as pickled vegetables or fresh herbs for more authenticity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
