Ingredients
For the Chicken Marinade:
- 1.5 lbs (about 700g) boneless, skinless chicken thighs (or breasts)
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Juice of 1 lemon
- 1/4 cup plain yogurt
- 2 tablespoons olive oil
- Salt and pepper to taste
For Serving:
- Pita bread or flatbreads
- Fresh vegetables (lettuce, tomatoes, cucumbers, red onions)
- Pickles (optional)
- Garlic sauce or tahini sauce
Instructions
- Marinate the Chicken:
- In a bowl, combine garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, lemon juice, yogurt, olive oil, salt, and pepper.
- Add the chicken, ensuring it’s well-coated. Cover and marinate in the refrigerator for at least 1 hour (preferably overnight for more flavor).
- Cook the Chicken:
- Preheat your oven to 425°F (220°C).
- Place the marinated chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until fully cooked and slightly charred. (Alternatively, you can grill the chicken for added flavor.)
- Slice the Chicken:
- Once cooked, let the chicken rest for a few minutes, then slice it thinly.
- Assemble the Shawarma:
- Lay a piece of pita or flatbread on a plate, add the sliced chicken, and top with fresh vegetables and sauce. You can also add pickles if desired.
- Enjoy:
- Roll up the pita or flatbread and enjoy your homemade chicken shawarma!
Feel free to customize it with your favorite toppings or sauces!
