Tender Chicken Shawarma (52 Minutes)

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Chicken shawarma is a delicious and flavorful Middle Eastern dish that you can easily make at home. This dish features tender and juicy chicken that has been marinated in a blend of spices and then grilled to perfection. It’s typically served with warm pita bread or rice, fresh veggies, and a tangy yogurt sauce, making it a complete and satisfying meal.

  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • Pita bread or rice
  • Sliced tomatoes, cucumbers, and onions
  • Tzatziki sauce (made with Greek yogurt, cucumber, garlic, and lemon juice)

Instructions

  1. In a large bowl, whisk together olive oil, garlic, cumin, paprika, coriander, cayenne pepper, salt, and pepper.
  2. Add chicken thighs to the bowl and toss to coat well in the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours.
  3. Preheat a grill or grill pan to medium-high heat.
  4. Remove chicken from marinade and grill for about 5-6 minutes per side, or until cooked through and nicely charred.
  5. Let the chicken rest for a few minutes before slicing into strips.
  6. Serve the chicken with warm pita bread, sliced tomatoes, cucumbers, onions, and a generous dollop of tzatziki sauce.

Notes

If you don’t want to fire up the grill, you can always cook the chicken in a pan or bake it in the oven. You can also customize this recipe and the accompanying sides based on your preferences. Sometimes, I’ll swap in couscous as my carb or add a side of grilled veggies. You really can’t go wrong!

Nutrition

  • Serving Size: 1 serving
  • Calories: 394 calories
  • Sugar: 3g
  • Sodium: 347mg
  • Fat: 24g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 27g

Pair this with...

Tabbouleh Salad

Start by preparing bulgur wheat as per the package instructions. While it's soaking, dice some ripe tomatoes and cucumbers into small pieces. Finely chop a generous bunch of fresh parsley and a bit of fresh mint. In a large bowl, combine the bulgur, tomatoes, cucumbers, herbs, and thinly sliced green onions. Drizzle in some olive oil and squeeze in the juice of fresh lemons, then season with salt and pepper. Give everything a good mix until well combined. If you're looking to add a burst of color and a hint of sweetness, sprinkle in some pomegranate seeds.

Fennel, Cucumber, and Mint Salad

To kick things off, thinly slice your fennel bulb, aiming for delicate, almost translucent slices to ensure every bite is crisp. Next, slice your cucumber into rounds or half-moons, depending on your preference. These will add a cool, hydrating touch to the salad. Chop up some fresh mint leaves, which will infuse the salad with a burst of aromatic freshness. Add in some chopped green onions for a subtle zing. Once everything's in your salad bowl, give it a toss. A light dressing made from lemon juice, olive oil, salt, and pepper will complement the fresh ingredients without overpowering them. Drizzle it over, toss once more, and there you have it!

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

For Tomorrow's Dinner

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Stuffed Cabbage Rolls (30-35 Minutes)

Greek Burger with Cucumber Tzatziki Sauce (35 Minutes)

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