Chicken Shawarma Recipe
Recipe information
Make Chicken Shawarma in just 2h . Marinated chicken served with rice
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Ingredients
Marinade
Rice
Garnishes
Marinating the Chicken
1. Prepare the Marinade
In a large bowl, combine minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, olive oil, lemon juice, salt, and black pepper. Mix well to form a marinade.
2. Marinate the Chicken
Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for better flavor.
Cooking the Chicken
3. Cook the Chicken
Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F).
4. Rest the Chicken
Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.
Cooking the Rice
5. Rinse the Rice
Rinse 1 cup of long-grain rice under cold water until the water runs clear to remove excess starch.
6. Cook the Rice
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes until the rice is tender and water is absorbed.
Serving
8. Plate the Dish
Slice the rested chicken and serve it over a bed of fluffy rice. Garnish with chopped parsley, sliced cucumber, sliced tomatoes, and a drizzle of tahini sauce to taste.
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