Chicken Shawarma Recipe
Marinated chicken roasted on a vertical spit, served with garlic sauce.
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Ingredients
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Marinade
Garlic Sauce
Serving
Method
Marinade Preparation
- 1
Mix the Marinade
In a large bowl, combine yogurt, olive oil, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, ground cinnamon, ground black pepper, salt, and lemon juice. Mix well until a smooth marinade is formed.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Roasting the Chicken
- 3
Prepare the Oven or Grill
Preheat your oven to 200°C (400°F) or prepare a grill for medium-high heat.
- 4
Roast the Chicken
If using an oven, place the marinated chicken on a roasting rack over a baking sheet to catch drippings. Roast for 25-30 minutes, or until the internal temperature reaches 75°C (165°F). If using a grill, cook for 6-8 minutes on each side until fully cooked.
- 5
Rest the Chicken
Once cooked, remove the chicken from the oven or grill and let it rest for 5-10 minutes before slicing.
Garlic Sauce Preparation
- 6
Combine Sauce Ingredients
In a mixing bowl, whisk together minced garlic, mayonnaise, lemon juice, salt, and water until smooth and creamy. Adjust seasoning to taste.
Serving the Shawarma
- 7
Assemble the Shawarma
Slice the roasted chicken into thin strips. Place a portion of chicken on a piece of pita bread, top with fresh vegetables, and drizzle with garlic sauce.
- 8
Serve
Fold the pita over the filling and serve immediately. Enjoy your homemade chicken shawarma!
