Description
This Chicken Shawarma recipe features tender, boneless skinless chicken thighs marinated in a flavorful blend of spices, garlic, lemon, and tomato paste. Grilled to perfection and served on soft homemade naan with fresh vegetables, pickled red onions, and a creamy garlic yogurt sauce, this dish offers an authentic Middle Eastern experience perfect for a delicious and satisfying meal.
Ingredients
Scale
Marinade
- 1/3 cup olive oil
- Zest from 2 lemons
- Juice from 2 lemons
- 6 cloves garlic
- 1 small yellow onion, roughly chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric (optional)
- 1 teaspoon cardamom
- 1 teaspoon coriander
- 1 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 tablespoon cumin
- 2 pounds boneless skinless chicken thighs
Pickled Red Onions
- 1 large red onion, sliced
- 1/2 cup red wine vinegar
- 1/2 teaspoon kosher salt
- Black pepper, to taste
White Sauce
- 3/4 cup plain full-fat yogurt
- 1/4 cup mayonnaise
- 1 large clove garlic, smashed and minced
- Juice of 1/2 lemon (about 1-2 tablespoons)
- 1/2 teaspoon kosher salt
- Pinch of chili powder (optional)
- Fresh dill (optional)
Vegetables & Bread
- 6 homemade naan breads
- 1/2 head green leaf lettuce, shredded
- 2 tomatoes, sliced
- 1 large English cucumber, sliced
Instructions
- Naan Preparation: If making homemade naan, prepare it before starting the other steps. Fresh naan adds an authentic touch to the shawarma experience.
- Prepare the Marinade: In a food processor or blender, combine olive oil, lemon zest, lemon juice, garlic cloves, roughly chopped onion, and tomato paste. Blend until smooth.
- Add Spices: To the blender, add cayenne pepper, turmeric (optional), cardamom, coriander, black pepper, smoked paprika, kosher salt, and cumin. Blend everything together until a smooth marinade forms.
- Marinate Chicken: Place the chicken thighs in a bowl and pour the marinade over them. Massage the marinade into the chicken well. Cover and let marinate for 15-30 minutes or refrigerate up to 48 hours for deeper flavor.
- Pickle Red Onions: Slice red onions and place in a bowl. Pour red wine vinegar over the onions until mostly covered. Add kosher salt and black pepper, stir, and set aside. Stir every 5 minutes until serving.
- Make White Sauce: In a small bowl, combine yogurt, mayonnaise, minced garlic, lemon juice, kosher salt, and chili powder (if desired). Add fresh dill if available. Mix thoroughly and adjust seasoning to taste.
- Prep Vegetables: Slice tomatoes and cucumbers. Peel striped patterns on cucumber if desired. Shred lettuce. Arrange all vegetables on serving dishes.
- Preheat Grill: Heat grill to high heat. Oil the grill grates with vegetable oil to prevent sticking by rubbing a paper towel dipped in oil over them using tongs.
- Grill Chicken: Shake off excess marinade from chicken and place thighs spaced apart on the grill. Cover and cook for 4-5 minutes, then flip and cook another 5-6 minutes. Cook until internal temperature reaches 155°F. Optionally leave on grill a little longer for charred marks but do not exceed 160°F.
- Rest Chicken: Remove chicken and place on cutting board. Tent loosely with foil and let rest for 5-10 minutes to redistribute juices.
- Slice Chicken: Cut chicken across the grain into strips.
- Assemble Shawarma: Spread white sauce generously on naan bread. Layer sliced chicken, lettuce, tomato, cucumber, and pickled red onions. Add extra white sauce on top if desired. Wrap and serve immediately.
- Storage Instructions: Store white sauce separately in covered container in refrigerator. Keep chicken covered and refrigerated. Store vegetables in crisper. Keep pickled onions and liquid covered in fridge. All keep 1-2 weeks refrigerated.
- Freezing Tips: Freeze extra cooked chicken in sealed bag for later meals. Naan freezes well too. White sauce should not be frozen but keeps 2-3 weeks refrigerated.
Notes
- Marinate chicken up to 48 hours for best flavor absorption.
- Turmeric is optional and can be omitted if unavailable or undesired.
- If you don’t have a grill, chicken can be cooked in an oven or air fryer as a substitute (see notes below).
- To oil grill grates, use a folded paper towel dipped in oil held with tongs to avoid flare-ups.
- Adjust chili powder in white sauce according to heat preference or omit for milder flavor.
- Fresh dill is optional but adds brightness to the white sauce.
- For oven cooking: Preheat to 425°F, place marinated chicken on a baking sheet lined with foil or parchment, bake for 18-20 minutes or until done.
- For air fryer cooking: Preheat air fryer to 400°F, cook chicken thighs for 15-18 minutes flipping halfway through.
