chicken shawarma marinade

This chicken shawarma bowl bursts with flavors! The chicken shawarma marinade is authentic and so tasty. All the other components of the bowl come together so well with the chicken. The garlic sauce just ties it all together.

Chicken Shawarma Bowl

lbs Chicken Breast, boneless, skinless, cut tino 1 inch cubes (you can use boneless skinless chicken thighs

Olive Oil

Salt (you can always add more salt if needed after cooking the chicken.)

tsp Black pepper

tsp Cumin

tbsp Seven spice

tsp Smoked Paprika

tsp Tumeric

Chili powder

Cinnamon

Garlic powder

Lemon's juice

Toom (garlic sauce)

tsp Dried Mint

Sprinkle of salt

Water (to thin it out)

rice

Vegetable Broth

tsp Turmeric

Salt

Lettuce. shredded

Tomatoes, diced

Arabic Pickled Cucumbers, diced (this can be found in any Arab store)

Red onions, thinly sliced

Batata Harra (spiced potatoes) (optional)

Hummus (optional)

Salads- Arabic salad, Tahini salad,

First, combine the ingredients for the chicken marinade and toss the chicken in this until evenly coated. Then, you should place it in the fridge to marinate for at least an hour or overnight.

Take the chicken out of the fridge 30 minutes before cooking to come to room temperature.

In the meantime, cook the rice. In a pot, combine the rice, turmeric, salt, and vegetable stock. Bring this to a boil then simmer, covered, for about 15-20 minutes until cooked through.

Also, prepare the garlic sauce by combining  the prepared garlic sauce, lemon juice, salt, dried mint, and enough water to slightly thin it out. ** Alternatively, you can keep the prepared garlic sauce as it is. If you have a hard time finding garlic sauce, you can combine yogurt with crushed garlic cloves, lemon juice, dried mint, and a tad of water to thin it out instead. You can even add a bit of tahini paste to that.

To cook the chicken; heat a non stick skillet with a tbsp of oil. Add the chicken to the pan but be sure not to overcrowd the pan. You want to achieve a golden brown color and sear on the chicken. This brings a lot of flavor.

Cook the chicken for approx. 8 minutes. Four minutes on each side and check the center to ensure it is completey white thoughout and therefore, cooked.

To assemble the bowl, add a scoop of rice, followed by all the fixings to your liking and of course the chicken drizzled with the garlic sauce!

This homemade chicken shawarma recipe is made with a special spice mix that infuses it with classic Middle Eastern flavors. Serve it in a wrap to get the satisfying taste of take-out shawarma at home!

Homemade Chicken Shawarma Recipe

chicken thighs

olive oil

garlic (minced)

cumin

cinnamon

paprika

tsp cardamom

coriander

turmeric

tsp salt

lemon (juice)

Pita bread

tomatoes (chopped)

Persian cucumbers (chopped)

plain Greek yogurt

Tahini sauce

In a large bowl, mix olive oil, garlic, all the spices and lemon juice.&nbsp;

Add chicken thighs to the bowl and mix so they are coated in the marinade.&nbsp;

Cover and marinate the chicken in the refrigerator for at least 30 minutes up to 8 hours.&nbsp;

When you&#039;re ready to bake, preheat the oven to 400°F and line a baking sheet with aluminum foil and coat with non stick spray. 

Place the chicken thighs in a single layer on the baking sheet. Bake in the oven for 30 minutes.&nbsp;

Take the baking sheet out of the oven and raise the temperature to 425°F. 

Place the cooked chicken thighs on a cutting board and slice them into bits. Return them to the baking sheet and give it a stir.

Bake in the oven for an additional ten minutes.&nbsp;

Meanwhile, mix chopped tomatoes and cucumbers and add some salt, pepper and lemon juice. Set aside.&nbsp;

Mix yogurt, minced garlic and salt and set it aside.

Make chicken shawarma wraps by placing chicken shawarma on warm pita or lavash and add some tomato and cucumber salad with some yogurt garlic sauce. 

Enjoyed this for dinner and it was a savory success! Quick, easy and delicious; definitely, a new favorite recipe!

Yes. Please. Thank you! This is so amazing!

One of my favorites to order when we are getting Greek/Middle Eastern takeout! Can't wait to try this recipe at home soon. :)

It truly is all about the right spices, this is the perfect blend!! Thank you for sharing.

This was SO delicious! The chicken had great flavor and was so tender and juicy. My family loved it!

I love that I can make this so delicious at home! Not too difficult and great every time.

We live in the UK Shadi and what we call a grill is, I believe, what you call a broiler? I bought boneless chicken thighs because I'm very naughty and love chicken skin. So I cooked the thighs in the oven and finished them off under the broiler and the skin was crispy and absolutely lovely and tasty. My wife doesn't eat chicken skin so double rations for me. it was another reward for me for doing the cooking and the dishes. This is a 'no lose' recipe for me and I'll be cooking it about once every two months. There are many other recipes of yours I will be trying too. My wife and I love Greek, Turkish, Middle Eastern and North African food and your site is packed full of them. Thank you so much for sharing them and giving us a holiday at home.

Shadi, you have really 'nailed' this recipe. I made it for the third time last night and each time it was absolutely delicious and consistent. I put the chicken thighs in a zip-loc bag to marinate and squeezed out the air so all parts of the thighs are covered in oil, lemon juice and the wonderful spices. 8 hours in the fridge - perfect flavouring. I tried paratha (an Indian flatbread) last night and that worked as well as pita and lavash. There is only one part of your wonderful recipe I haven't been able to test yet. I haven't tested whether the leftovers last 3 days in the fridge because we haven't had any leftovers. I cook for my wife and myself and scale down the ingredients to suit 3 but we like the shwarma so much there's never anything left. Another positive though, it makes doing the dishes easy too. 😂😂

Made this for dinner the other night for my husband and I and we both really enjoyed it.  The recipe was easy to follow and very delicious. Will definitely be making again!

Definitely a recipe I'll be making again and again! Perfectly seasoned!

Homemade chicken shawarma made the right way. It looks absolutely stunning!

delicious - i love schwarma but haven't been able to go get it for so long - this was great!

This is so tasty and delicious!! I can't stop myself from eating more than I usually do! This is amazing!

Made this for the family and it was a hit!

https://content.jwplatform.com/videos/L2UHRTWb.mp4

This chicken shawarma recipe is going to change your life! Learn how to make homemade chicken shawarma and serve it with pita, Mediterranean salad and a delicious sauce!

A simple delicious recipe for chicken shawarma that can be grilled or baked - full of Middle Eastern flavor. Serve with homemade pita bread and tzatziki or over Israeli Salad.

Chicken Shawarma Recipe

garlic cloves,

salt

cayenne pepper

ginger

black pepper

allspice

Place all marinade ingredients in a bowl and mix, or pulse in a food processor to make a paste.

Rub chicken on all sides with the marinade and let sit at minimum 20 minutes (or up to 24-48 hours for the best flavor, refrigerated). You can also cut the chicken into 1-inch cubes and marinate for skewers.

Grill chicken on a pre-heated grill, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

Move to a cooler part of the grill or finish cooking chicken in a 350 F oven until cooked all the way through ( 170F) , about 10 minutes. 

* Alternatively, you can bake the chicken thighs in a 375 F oven for 30-40 minutes or use a grill pan on the stovetop. 

Enjoy the chicken shawarma over Israeli salad, tabouli, Lebanese Slaw, or with Middle Eastern rice and veggies, or as a sandwich with tahini yogurt,  tzatziki,  pita bread,  tomatoes, cucumber, and red onion.

My white sauce did not work at all - came out as an oily liquid instead.  Any advice?

Fantastic flavors! I skewered 1+ inch pieces of chicken together to grill, which made for an appealing  presentation. I served the skewers with both tzatziki and green tahini dressing, both of which were great with it.

Shawarma, where have you been all my life? I had some cauliflower to use up and also so much pheasant in our freezer (to sub for chicken) and came across your recipes for this chicken shawarma as well as the cauliflower shawarma. I served these with zhoug (amazing), tahini sauce, Middle Eastern Rice, Israeli Salad, and pita bread. There were lots of options for everyone to build their bowls, wraps, or pockets. What an amazing combination of flavors! Everyone raved and I know we will make this again and again.

I made this exactly as written and then cooked it on a plancha. It came out perfect - really moist and super tasty. Plates were licked clean and the guests went home with the recipe!  Thank you!

https://content.jwplatform.com/videos/GQJJIpRx.mp4

Top 3 chicken shawarma marinade recipes from across the web

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Chicken Shawarma Bowl

Homemade Chicken Shawarma Recipe

Chicken Shawarma Recipe

Top 3 chicken shawarma marinade recipes from across the web

The most viewed chicken shawarma marinade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Shawarma Bowl

Homemade Chicken Shawarma Recipe

Chicken Shawarma Recipe

The most viewed chicken shawarma marinade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine