Chicken Shawarma with Yogurt-Based Marinade
Prepare a yogurt marinade infusing chicken thighs with Middle Eastern flavours for a delicious Chicken Shawarma. Whether you prefer it in an open-faced wrap or fully wrapped, this chicken recipe is versatile and can also be enjoyed on a keto diet served over a salad or wrapped in lettuce.
Ingredients
- 2 lbs Chicken thighs, boneless
- 4 tbsp Greek yogurt
- 3 tbsp Olive oil
- 6 Garlic cloves, crushed
- 2 tsp Ginger, grated
- 2 tsp Lemon juice
- 2 tsp Paprika
- 2 tsp Cumin, ground
- 1 tsp Cardamom, ground
- 1 tsp All spice optional
- 1 tsp Salt
- 1 tsp Sumac optional
- ½ tsp Cinnamon
- ½ tsp Cayenne Pepper
Instructions
- In a bowl, mix yogurt, lemon juice, and oil. Then, stir ginger, garlic and spices until combined.
- Pat dry the chicken thighs and place them in a mixing bowl or large plate. Pour the marinade over the chicken thighs and massage to coat them.
- Roll each piece tightly using tongs or bare hands to lock in the marinade. Cover with cling film and refrigerate the chicken for at least 20 minutes or overnight.
- Preheat the oven to 400°F. Remove the chicken from the fridge, roll up each piece again to preserve the marinade, and place it on a wire rack over a baking tray.
- Bake the chicken thigh pieces undisturbed for 25 minutes or until they reach an internal temperature of 165°F. There is no need to turn them over or fuss with them as they cook.
- Once baked, remove the thighs from the heat and let them rest for a few minutes. Then, transfer them to a cutting board and slice them into thin pieces or shreds.
- Serve your chicken shawarma on a platter, squeeze some lemon juice, and garnish with lemon quarters and cilantro or parsley.
Notes
Tips & Suggestions for Best Chicken Shawarma
- Taste the marinade before coating the chicken, and adjust the spices to your preference.
- Use boneless chicken thighs for juicier and tastier meat, but you can swap out the chicken for lamb or beef. Cooking times will vary.
- Cut boneless chicken breasts in half sideways, butterfly them, or pound them into thin cutlets before marinating.
- Marinate the chicken for at least an hour or overnight for the best results in taste.
- Roll up the marinated chicken thighs to lock in the shawarma marinade.
- Secure the rolled-up chicken thighs or pounded chicken breasts with a toothpick to maintain their shape.
- Allow the chicken shawarma to rest briefly before thinly slicing.