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For a tasty chicken shawarma, you need a few key ingredients. Here’s the list: - 1.5 lbs boneless, skinless chicken thighs - 4 cloves garlic, minced - 2 tablespoons ground cumin - 2 tablespoons ground coriander - 1 tablespoon ground paprika - 1 tablespoon ground turmeric - 1 teaspoon cinnamon - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - ¼ cup plain yogurt - 3 tablespoons olive oil - 2 tablespoons lemon juice - 4 pita breads - Fresh vegetables for topping (like lettuce, tomatoes, cucumbers, and red onion) - Tahini sauce or garlic sauce for drizzle These ingredients create a rich flavor and tender chicken. The spices mix well with the yogurt and oil. They help the chicken become juicy and tasty. You can add fun toppings to your chicken shawarma. Here are some ideas: - Pickles - Feta cheese - Hummus - Sliced olives - Hot sauce These toppings give extra taste and texture. You can mix and match based on your taste. If you can't find some ingredients, don't worry. Here are easy swaps: - Chicken thighs can be replaced with chicken breasts. - For a dairy-free option, skip the yogurt or use a plant-based yogurt. - Use lemon zest if you don’t have fresh lemon juice. - Swap cayenne with paprika for less heat. These substitutions still keep your chicken shawarma delicious. Don't be afraid to get creative with your choices! You can find the full recipe above for more details. To make the marinade, gather your ingredients. You need garlic, spices, yogurt, olive oil, and lemon juice. In a large bowl, mix the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Next, add the yogurt, olive oil, and lemon juice. Stir this mixture well. This mix will infuse the chicken with flavor. Now, it's time to marinate the chicken. Take your chicken thighs and place them in the bowl. Make sure each piece is fully coated with the marinade. Cover the bowl with plastic wrap. Let the chicken sit in the fridge. For best results, leave it for at least an hour or overnight. This helps the flavors soak in deeply. You can cook the chicken in two ways: grilling or baking. If you choose grilling, preheat the grill to medium-high heat. Remove the chicken from the marinade, letting the extra drip off. Grill the chicken for 5 to 7 minutes on each side. You want it to reach 165°F inside. If you prefer baking, preheat your oven to 400°F. Place the marinated chicken on a baking sheet. Bake for about 25-30 minutes, flipping halfway through. Whichever method you choose, the goal is to have juicy, flavorful chicken. For more details, check out the Full Recipe. Marinating is key for tasty chicken shawarma. I recommend marinating for at least one hour. If you have time, let it sit overnight. This helps the spices soak in. Use a large bowl for mixing. Combine garlic, cumin, coriander, and other spices with yogurt, oil, and lemon juice. Stir well to make sure every piece of chicken gets coated. To cook chicken perfectly, aim for a nice char on the outside. Heat your grill or skillet to medium-high. This helps create a good crust. Cook for about 5-7 minutes per side. Check the internal temperature; it should reach 165°F (75°C). Let the chicken rest for five minutes after cooking. This keeps it juicy and tender. Serve your shawarma in warm pita bread. Fill it with fresh veggies like lettuce, tomatoes, and cucumbers. You can also add a drizzle of tahini or garlic sauce for extra flavor. For a colorful touch, garnish with lemon wedges and parsley. Try pairing your chicken shawarma with a side of rice or a light salad. Want to explore more? Check out the full recipe for more tips! {{image_2}} If you want a meat-free option, try using mushrooms or eggplant. Both of these vegetables soak up flavors well. You can marinate them just like the chicken. Slice the veggies thick and grill them until they are tender. Another great choice is chickpeas. Roasting them makes them crunchy and full of taste. Use the same spices from the Easy Chicken Shawarma recipe for a tasty mix. You can change the spice level to fit your taste. If you like it mild, skip the cayenne pepper. For more heat, add extra cayenne or use red pepper flakes. A pinch of smoked paprika can add a nice smoky flavor too. Taste your marinade before using it. Adjust the spices to make it just right for you. There are many fun ways to serve shawarma. Try using lettuce wraps instead of pita for a low-carb option. You can also make a shawarma bowl with rice, quinoa, or couscous. Top it with your favorite veggies and sauces. For a unique twist, serve it as a taco with soft tortillas. Don't forget to drizzle with tahini or garlic sauce for added flavor. Check out the Full Recipe for more ideas! Store your leftover chicken shawarma in an airtight container. Make sure it cools down before sealing. This keeps the chicken fresh and tasty. You can store it in the fridge for up to three days. If you want it to last longer, consider freezing it. To reheat, you have a few options. You can use a microwave, stove, or oven. For the microwave, place the chicken on a plate and cover it. Heat in short bursts to avoid drying it out. On the stove, add a splash of water in a pan. Heat it over medium heat, stirring occasionally. In the oven, wrap the chicken in foil and heat at 350°F until warm. This keeps it moist and flavorful. Freezing chicken shawarma is simple. First, slice the chicken and let it cool. Then, portion it into freezer bags or containers. Press out as much air as possible to avoid freezer burn. Label the bags with the date. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Chicken shawarma is a Middle Eastern dish made of marinated chicken. The chicken is usually cooked on a vertical rotisserie, but you can grill or pan-fry it at home. The marinade includes spices like cumin and paprika, giving it a rich flavor. You serve it in pita bread with fresh veggies and sauces. Shawarma is loved for its taste and easy-to-eat format. Yes, you can make chicken shawarma in the oven. Preheat your oven to 425°F (220°C). After marinating the chicken, place it on a baking sheet. Cook for about 25-30 minutes, flipping halfway through. Ensure the chicken reaches 165°F (75°C) inside. This method gives you juicy chicken with a nice, crispy edge. You can make a simple sauce using yogurt, garlic, and lemon juice. Combine 1 cup of plain yogurt with 2 minced garlic cloves and 2 tablespoons of lemon juice. Add salt and pepper to taste. If you want a richer flavor, mix in tahini. This sauce is creamy and pairs well with the spices in the chicken. Serve chicken shawarma with pita bread, fresh veggies, and sauces. Some great toppings are lettuce, tomatoes, cucumbers, and red onion. You can also add fries or a side salad for crunch. A drizzle of tahini or garlic sauce enhances the taste. These combos make your meal fun and filling. For more details, check out the Full Recipe. You learned key ingredients and step-by-step instructions for easy chicken shawarma. Marinating the chicken enhances flavor, and cooking methods vary between grilling and baking. Don't forget about storage tips to keep leftovers fresh. Shawarma has many fun variations, from vegetarian options to creative pairings. Now, you can enjoy this tasty dish any way you like. Dive in and get cooking!

Easy Chicken Shawarma

Indulge in the amazing flavors of easy chicken shawarma with this simple recipe! Juicy, marinated chicken thighs are grilled to perfection and wrapped in warm pita with fresh veggies and your choice of sauce. Perfect for a quick weeknight dinner or a weekend gathering, this dish brings the taste of the Middle East right to your kitchen. Click to explore the full recipe and elevate your meal tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

4 cloves garlic, minced

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon ground paprika

1 tablespoon ground turmeric

1 teaspoon cinnamon

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

¼ cup plain yogurt

3 tablespoons olive oil

2 tablespoons lemon juice

4 pita breads

Fresh vegetables for topping (such as lettuce, tomatoes, cucumbers, and red onion)

Tahini sauce or garlic sauce for drizzle

Instructions
 

In a large mixing bowl, combine the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper, yogurt, olive oil, and lemon juice. Mix well to form a marinade.

    Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour (or up to overnight for best flavor).

      Preheat your grill or skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

        Remove the chicken from the marinade, letting excess marinade drip off. Cook the chicken for 5-7 minutes on each side until fully cooked and nicely charred. An internal temperature of 165°F (75°C) should be reached.

          Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Then, slice the chicken into thin strips.

            To assemble the shawarma, warm the pita breads slightly. Place a generous amount of the sliced chicken on each pita.

              Top with fresh vegetables of your choice and drizzle with tahini sauce or garlic sauce.

                Roll or fold the pita around the filling to enclose it and serve warm.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                    - Presentation Tips: Serve the shawarma on a platter with extra sauces on the side, garnished with lemon wedges and fresh parsley for a pop of color.