Description
Tender, juicy, and packed with Middle Eastern flavor, this Boneless Skinless Chicken Shawarma combines yogurt-marinated chicken, warm spices, and a hint of lemon for a dish that’s simple yet unforgettable.
Ingredients
- Boneless Skinless Chicken Thighs: 2 pounds
- Greek Yogurt: 1/2 cup
- Olive Oil: 3 tablespoons
- Lemon Juice: 2 tablespoons
- Garlic Cloves: 4 minced
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Paprika: 1 teaspoon
- Ground Turmeric: 1/2 teaspoon
- Ground Cinnamon: 1/4 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Red Pepper Flakes (optional): 1/4 teaspoon
Instructions
- Preheat Your Equipment: Heat a skillet over medium-high or preheat oven to 425°F (220°C).
- Combine Ingredients: In a bowl, whisk yogurt, olive oil, lemon juice, garlic, and spices. Add chicken and toss to coat evenly.
- Prepare Your Cooking Vessel: Lightly oil your skillet or baking sheet.
- Assemble the Dish: Lay chicken in a single layer for even cooking.
- Cook to Perfection: Sear 5–7 minutes per side in skillet or bake 20–25 minutes until golden and cooked through.
- Finishing Touches: Let rest 5 minutes, then slice thinly.
- Serve and Enjoy: Serve with pita, rice, or salad and your favorite sauce.
Notes
- Marinate overnight for deeper flavor.
- Use chicken thighs for the juiciest result.
- Resting the chicken before slicing helps lock in juices.
- Pair with pickled veggies or tahini sauce for an authentic touch.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg