You Don't Have To Travel Thousands Of Miles For The Best Chicken Shawarma
Whether we’re talking elotes in Mexico, dan dan noodles in China, chicken yakitori in Japan, or even a hot dog in Chicago, there’s nothing like classic street food. Of all of them though, none might be more iconic than shawarma. While you can’t beat the experience of buying and eating it from a street vendor, I think my homemade version is pretty darn tasty. My approach? Marinate the chicken overnight to infuse it with a mixture of shawarma spices, and then roast it in the oven until it’s tender, juicy perfection. Served in a pita or over rice (like we did in our chicken shawarma bowls) with some crunchy fresh veg and yogurt sauce, this is the flavorful, versatile meal you can return to again and again.
What People Are Saying:
"Loved this - I found the flavor fantastic and it was so easy to make. It is definitely on the supper roster now! Instead of just using the cucumber, tomatoes in the sandwich, however, I made a fattoush salad to go with it. it was a great dinner - if I do say so myself, this rivaled going out for this meal." - lvahK
“This chicken was unbelievable. I only made the chicken, because I had leftover garlic hummus (look up that Delish recipe too - now!) Better than the shawarma chicken I get from most restaurants - and I love those shawarmas too!My onions got toasty and crunchy, but they were delicious too. I wouldn't change them.” - lanbian
Yields: 6 servings
Prep Time: 15 mins
Total Time: 3 hours 15 mins
Calories per Serving: 330
Ingredients
For the chicken
1/2 c.
extra-virgin olive oil
Juice of 1 lemon
3
cloves garlic, minced
2 tsp.
kosher salt
1 tsp.
ground cumin
1 tsp.
ground coriander
1/2 tsp.
freshly ground black pepper
1/2 tsp.
ground turmeric
1/4 tsp.
ground cinnamon
1/4 tsp.
cayenne pepper
2 lb.
boneless skinless chicken thighs
Cooking spray
1
large onion, thinly sliced
For yogurt sauce
1/2 c.
Greek yogurt
Juice of 1/2 lemon
1 tbsp.
extra-virgin olive oil
2
cloves garlic, smashed and minced
Kosher salt
Pinch of crushed red pepper flakes
For serving
Pitas, warmed
Chopped romaine
Cherry tomatoes, halved
Cucumber, thinly sliced
Directions
Make chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 425° and grease a large baking sheet with cooking spray. Add onion to marinade and toss to coat. Remove chicken and onion from marinade and place on prepared baking sheet. Bake until chicken is golden and cooked through, 30 minutes. Let chicken rest on cutting board for 5 minutes, then thinly slice.
Meanwhile, make yogurt sauce: In a small bowl, whisk together yogurt, lemon juice, oil, and garlic. Season with salt and a pinch of red pepper flakes. To serve as a pita, top warmed pitas with chicken, onion, romaine, tomatoes, cucumber, and yogurt sauce.
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