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Restaurants›Albaraka Mediterranean Market and Grill›Chicken Shawarma Per (lb) Recipe

Chicken Shawarma Per (lb) Recipe

Name: Albaraka Mediterranean Market and Grills Chicken Shawarma Per (lb) Recipe
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless skinless chicken thighs; 0.25 cups plain full-fat yogurt; 2 tbs fresh lemon juice; 2 tbs olive oil; 3 tsp garlic cloves, minced; 0.5 cups white or red onion, grated; 2 tbs fresh parsley, finely chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground cinnamon; 0.5 tsp ground black pepper; 0.25 tsp ground cayenne pepper; 1 tsp kosher salt; 1 tbs olive oil (for pan or brush); 1 tsp butter (optional, for richer finish); 2 to taste lemon wedges (for serving); 1 tbs fresh parsley (chopped, for garnish)

Inspired by Albaraka Mediterranean Market and Grill

Time2h 40m

Serves2

Our chicken is Halal and marinated in fresh vegetables. This is Chicken only. (NOT A SANDWICH)

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Ingredients

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Marinated Chicken (per lb)

1 lb boneless skinless chicken thighs

1/4 cups plain full-fat yogurt

2 tbs fresh lemon juice

2 tbs olive oil

3 tsp Garlic cloves, minced

1/2 cups white or red onion, grated

2 tbs fresh parsley, finely chopped

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp Ground cinnamon

1/2 tsp ground black pepper

1/4 tsp ground cayenne pepper

1 tsp kosher salt

Finishing / Cooking

1 tbs olive oil (for pan or brush)

1 tsp butter (optional, for richer finish)

2 to taste lemon wedges (for serving)

1 tbs Fresh parsley (chopped, for garnish)

Method

Marinated Chicken (per lb)

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1/2- to 1-inch wide strips if you plan to serve sliced, or leave whole for shredding after cooking.

Make marinade

In a medium bowl combine the yogurt, lemon juice, olive oil, minced garlic, grated onion, chopped parsley, cumin, coriander, paprika, turmeric, cinnamon, black pepper, cayenne, and kosher salt. Stir until smooth and well combined.

Marinate chicken

Add the chicken to the marinade and toss thoroughly so each piece is evenly coated. Cover the bowl with plastic wrap or transfer to a resealable bag. Refrigerate for a minimum of 2 hours, ideally overnight (8–12 hours) for best flavor and tenderness.

Finishing / Cooking

Bring to room temperature

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off. This helps ensure even cooking.

Choose cooking method

You can grill, pan-sear, or oven-roast the chicken. Follow one of the methods below based on available equipment.

Pan-sear method

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl. When shimmering, add chicken pieces in a single layer without overcrowding; cook in batches if needed. Sear 3–4 minutes on the first side until browned, then flip and cook 3–4 more minutes. Reduce heat to medium-low, add 1 teaspoon butter (optional) and cover for 2–3 minutes until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes before slicing if left whole.

Grill method

Preheat grill to medium-high (about 400°F/200°C). Lightly oil the grates. Grill chicken strips or thighs 3–5 minutes per side until charred at the edges and internal temperature is 165°F (74°C). Let rest 5 minutes before slicing if needed.

Oven-roast method

Preheat oven to 425°F (220°C). Arrange marinated chicken on a rimmed baking sheet or in a shallow roasting pan in a single layer. Drizzle with a little olive oil. Roast 18–25 minutes, turning halfway through, until edges are browned and internal temperature reaches 165°F (74°C). For extra color, broil 1–2 minutes at the end, watching closely.

Finish and garnish

Transfer cooked chicken to a cutting board; let rest 4–5 minutes. Slice into thin strips if not already cut. Sprinkle chopped parsley and squeeze lemon wedges over the top to taste. Serve hot.