DinnerMain Course

Chicken Shawarma

Name: Chicken Shawarma
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 600 g boneless, skinless chicken thigh sliced into thin strips; 30 ml lemon juice; 30 ml olive oil; 3 clove garlic minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp turmeric powder; 0.5 tsp cayenne pepper (optional); 0.5 tsp black pepper freshly ground; 1 tsp salt; 15 ml olive oil; 4 pcs pita bread; 1 pcs tomato diced; 0.5 pcs cucumber diced; 0.25 pcs red onion thinly sliced; 15 g fresh parsley chopped; 60 ml garlic sauce

This recipe features tender chicken marinated in aromatic spices, then pan-fried until beautifully browned and juicy. Serve it wrapped in warm pita bread with fresh vegetables and a creamy garlic sauce for an authentic and satisfying meal.

An original recipe by Forkin

Total time: 2 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 656 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

600 gboneless, skinless chicken thigh, sliced into thin strips

marinade

30 mllemon juice
30 mlolive oil
3 clovegarlic, minced
2 tspground cumin
1 tspground coriander
1 tspsmoked paprika
0.5 tspturmeric powder
0.5 tspcayenne pepper(optional)
0.5 tspblack pepper, freshly ground
1 tspsalt

cooking

15 mlolive oil

serving

4 pcspita bread
1 pcstomato, diced
0.5 pcscucumber, diced
0.25 pcsred onion, thinly sliced
15 gfresh parsley, chopped
60 mlgarlic sauce

Equipment

tongs · large bowl · skillet

The method

Step by step

1
In a large bowl, combine the lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric powder, cayenne pepper (if using), black pepper, and salt.
About 2 min
2
Add the sliced chicken thighs to the marinade and toss to ensure all pieces are well coated.
About 1 min
3
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
About 2 hr
Cook’s note: Marinating longer will result in more tender and flavorful chicken.
4
Heat the cooking olive oil in a large skillet or frying pan over medium-high heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding the chicken to get a good sear.
5
Add the marinated chicken to the hot pan in a single layer, making sure not to overcrowd the pan. You may need to cook the chicken in batches.
About 1 min
Cook’s note: Overcrowding the pan will steam the chicken instead of browning it.
6
Cook the chicken for 5-7 minutes per side, or until it is deeply browned and cooked through.
About 10 min
7
Remove the cooked chicken from the pan and set aside.
About 1 min
8
Warm the pita bread according to package instructions, typically in a dry pan or microwave.
About 1 min
9
To assemble the shawarma, spread garlic sauce inside each warm pita.
About 1 min
10
Fill the pita with the cooked chicken, diced tomato, diced cucumber, sliced red onion, and fresh parsley.
About 1 min
11
Serve immediately.

Per serving

Nutrition

70%Score

Calories: 655.5kcal
Protein: 45.3g
Carbs: 41.1g
Fat: 32.4g
Fibre: 3.6g
Sugar: 6.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover chicken in an airtight container in the refrigerator.

Reheating

Reheat the chicken gently in a skillet over medium heat until warmed through.