Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 cup plain yogurt (full-fat or low-fat)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper (optional for heat)
- 1 teaspoon ground allspice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Pita bread or flatbreads (for serving)
- Fresh vegetables: cucumbers, tomatoes, onions, lettuce (optional)
- Tahini or garlic sauce (optional for serving)
Ingredient Highlights
- Yogurt: The yogurt in the marinade helps tenderize the chicken while adding a creamy, tangy flavor that balances the spices.
- Spices: A combination of cumin, coriander, turmeric, paprika, cinnamon, and allspice gives the chicken its signature shawarma flavor profile. Cayenne pepper adds a little heat, but you can adjust the amount based on your preference.
- Olive Oil: Adds moisture and richness to the marinade while helping the spices adhere to the chicken.
- Lemon Juice: Brings brightness to the dish and helps tenderize the chicken.
- Garlic: Adds an aromatic depth to the marinade that enhances the overall flavor of the chicken.
Instructions
Marinate the Chicken:
- Prepare the Marinade: In a large mixing bowl, combine the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper, allspice, salt, and pepper. Stir until well combined.
- Marinate the Chicken: Add the chicken breasts (or thighs) to the marinade and ensure that each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour (or up to 4 hours for more flavor). For a quicker marination, even 20-30 minutes will give you great results, but the longer you marinate, the more the flavors will develop.
Cook the Chicken:
- Preheat the Grill or Skillet: Preheat your grill or cast-iron skillet over medium-high heat. If you’re using a grill, lightly oil the grill grates to prevent sticking.
- Cook the Chicken: Remove the chicken from the marinade, letting any excess marinade drip off. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and cooked through. If using a skillet, cook the chicken for about 6-8 minutes per side until it is thoroughly cooked and slightly charred on the outside.
- Rest the Chicken: Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing. This helps retain the juices and keeps the chicken tender.
Assemble and Serve:
- Slice the Chicken: Slice the chicken into thin strips, similar to how it’s served in a shawarma restaurant.
- Serve: Warm your pita or flatbread and place the sliced chicken on top. Add your favorite toppings, such as fresh cucumber, tomato, onion, and lettuce. Drizzle with tahini or garlic sauce for extra flavor. Garnish with chopped fresh parsley.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 28g