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Greatest plates · Main
Chicken Shawarma
Easy homemade chicken shawarma made with chicken thighs cooked on the stovetop with a bold, authentic Middle Eastern family marinade. Allow an hour to marinate; up to a day is even better.
Serves 6Prep 10 minCook 15 minChicken
Containsgluten
Inspired by a recipe from FeelGoodFoodie ↗
Protein 23%Carbs 37%Fat 40%
About 320 kcal a serve — 18 g protein, 29 g carbs, 14 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Pat the chicken dry
Pat dryPat the sliced chicken thighs dry with paper towels so they sear well rather than steam in the skillet.
On the boardAdd →
Whisk the marinade
Mix allIn a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon and crushed red pepper until well blended.
In the bowlWhisk →
Coat and marinate
MarinateAdd the chicken to the bowl and gently toss to coat evenly. For more flavour, cover and rest in the fridge for up to 24 hours (at least 1 hour is ideal).
In the bowlToss to coat →
1 hr
Sear undisturbed
Don't stirHeat a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 8 minutes to build a deep char.
Flip and finish
BrownedFlip the chicken pieces and continue cooking, stirring occasionally, until browned and cooked through, 4 to 7 more minutes.
Serve
On topTransfer the chicken shawarma to a platter and serve with toum, fresh vegetables and warm Arabic-style pita.
On the platterPlate up →
Cook's noteDon't be tempted to stir the chicken at first — leave it undisturbed for the full 8 minutes on a hot skillet to get that signature street-vendor char.
Estimated per serve
320 kcal · 18 g protein · 29 g carbs · 14 g fatestimates, within ~10%
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