Crispy Chicken Shawarma
Juicy, spice-marinated chicken thighs cooked until crispy and golden, served in warm pita with fresh vegetables and herbs for an authentic Middle Eastern street food experience.
Equipment
Ingredients
Main Ingredients
chicken thighs (boneless, skinless)
800 g
plain yogurt
200 g
lemon (juiced)
1 piece
garlic (minced)
4 cloves
olive oil
3 tbsp
paprika
2 tsp
ground cumin
1 tsp
turmeric
0.5 tsp
ground coriander
1 tsp
ground cinnamon
0.25 tsp
salt
1 tsp
black pepper
0.5 tsp
For Serving
pita bread
4 piece
tomatoes (sliced)
2 piece
cucumber (sliced)
1 piece
red onion (sliced)
1 piece
fresh parsley (chopped)
0.5 bunch
Instructions
Prepare the marinade
Mix yogurt with lemon juice, minced garlic, olive oil, and all the spices to create a flavorful marinade.
Marinate the chicken
Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare vegetables
Slice tomatoes, cucumbers, and red onion. Chop fresh parsley for serving.
Cook the chicken
Heat a large pan over medium-high heat. Cook the marinated chicken thighs for 6-7 minutes per side until golden and crispy on the outside and fully cooked inside.
Rest and slice the chicken
Remove cooked chicken from heat and let rest for 5 minutes, then slice into thin strips.
Warm the pita bread
Warm pita bread in a dry pan or oven for 1-2 minutes until soft and pliable.
Assemble the shawarma
Fill each warmed pita with sliced chicken, fresh vegetables, and herbs. Serve immediately.
Original recipe
Storage
Store chicken and vegetables separately. Reheat chicken in a pan to maintain crispiness.
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