Description
Flavorful homemade shawarma made with marinated chicken thighs and warm Middle Eastern spices, perfect for wraps or bowls.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Flatbread or pita for serving
Instructions
- Mix olive oil, garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, salt, and black pepper.
- Coat chicken thighs in marinade and refrigerate at least 2 hours.
- Cook in oven at 425 degrees Fahrenheit for 20 to 25 minutes or in skillet until cooked through.
- Let rest 5 minutes and slice thinly.
- Serve warm in flatbread or pita.
Notes
- Marinate overnight for deeper flavor.
- Use high heat for caramelized edges.
- Slice thinly for best texture.
- Store refrigerated up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg