Description
This Grilled Chicken Shawarma recipe features tender, marinated boneless skinless chicken thighs seasoned with a fragrant blend of Middle Eastern spices, including cumin, turmeric, and cinnamon. Marinated in yogurt, lemon juice, and garlic, the chicken is grilled to perfection, delivering smoky, juicy flavors. Perfect for serving with pita bread and classic Mediterranean accompaniments, this dish offers an authentic shawarma experience at home.
Ingredients
Scale
Chicken and Marinade
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Dash of cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
Instructions
- Prepare the Marinade: In a large bowl or ziplock bag, combine cumin, turmeric, ground ginger, cinnamon, cayenne pepper, salt, black pepper, minced garlic, olive oil, lemon juice, and plain yogurt. Mix thoroughly to create a uniform marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade and toss to coat each piece evenly. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: When ready to cook, heat your grill to medium-high heat to ensure a good sear and smoky flavor.
- Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs on the hot grill over direct heat. Cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked with a slight char.
- Rest and Slice: Remove the grilled chicken from the heat and let it rest for 3-5 minutes. This helps retain juices and ensures moist meat. Slice the chicken into thin pieces for serving.
- Serve: Serve the sliced chicken shawarma hot, ideally with pita bread, tzatziki sauce, crisp lettuce, cherry tomatoes, sliced red onion, kalamata olives, and crumbled feta cheese for an authentic Mediterranean meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Use boneless skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- If a grill is not available, the chicken can be cooked under a broiler or on a stovetop grill pan, adjusting time accordingly.
- Letting the meat rest before slicing helps retain moisture for a better eating experience.
- Adjust cayenne pepper quantity based on your spice preference.
