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Chicken Shawarma Recipe

Chicken Shawarma

Chicken Shawarma uses boneless skinless thighs marinated in a seven-spice yogurt blend and roasted at high heat until caramelized at the edges. One serving delivers around 38 grams of protein. It holds up well for meal prep and reheats without losing moisture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g / 2 lbs boneless skinless chicken thighs trimmed of excess fat
  • 120 g / 0.5 cup full-fat plain yogurt not Greek-style; use Greek yogurt thinned with 1 tbsp water if needed
  • 3 tbsp extra-virgin olive oil
  • 4 garlic cloves finely grated
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • 1 tsp ground coriander
  • 0.75 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 0.25 tsp cayenne pepper omit for mild heat
  • 1.5 tsp fine kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice
  • 1 medium yellow onion cut into 1cm / 0.5-inch half-moons (for roasting underneath the chicken)

Equipment

  • Large mixing bowl
  • Rimmed baking sheet
  • Wire rack
  • Instant-read thermometer
  • cast iron skillet (optional)

Method
 

  1. Combine the yogurt, olive oil, grated garlic, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, allspice, cayenne, salt, and black pepper in a large mixing bowl. Whisk until the mixture is uniform and the spices are fully incorporated with no dry pockets. The color should be a deep ochre-orange.
  2. Add the chicken thighs to the bowl and turn each piece until fully coated. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. Longer marination deepens the spice penetration and allows the lactic acid in the yogurt to work on the muscle fibers, which keeps the thighs tender even at high roasting heat.
  3. Preheat the oven to 230°C / 450°F with a wire rack set inside a rimmed baking sheet on the middle shelf. Spread the onion half-moons across the baking sheet beneath the rack. The onions will caramelize in the dripping marinade and can be served alongside the finished chicken.
  4. Lay the marinated thighs flat on the wire rack, spaced so they are not overlapping. Roast at 230°C / 450°F for 26 minutes. The edges should char and pull slightly away from the rack, and the surface will look deeply browned with some blackened spice patches, which is correct and desirable. Confirm doneness with an instant-read thermometer; the thickest part of each thigh must read 74°C / 165°F.
  5. Transfer the thighs to a cutting board and rest uncovered for 5 minutes. Slice against the grain into strips roughly 1cm / 0.5 inches wide. Resting allows the internal juices to redistribute, and slicing thin mimics the shaved texture of vertical-spit shawarma.

Notes

  • Storage: Transfer cooled sliced chicken to an airtight container and refrigerate for up to 4 days. Keep the caramelized onions in a separate small container; they will keep for the same duration and add moisture when reheating.
  • Reheating: Spread sliced chicken on a rimmed baking sheet and heat at 200°C / 390°F for 8 minutes, until the edges crisp again and the internal temperature returns to 74°C / 165°F. A dry skillet over medium-high heat for 3 to 4 minutes also works well and recovers some char on the surface.
  • Make-Ahead: The marinade can be prepared up to 3 days in advance and kept covered in the refrigerator. You can also marinate the raw chicken thighs, seal them in a zip-top freezer bag, and freeze for up to 3 months; thaw overnight in the refrigerator before roasting.
  • Equipment: If you do not have a wire rack, place the thighs directly on a foil-lined baking sheet, but flip them once at the 14-minute mark to prevent steaming on the bottom. A wire rack elevates the chicken so hot air circulates underneath, which is what creates the char without a rotisserie.