Description
Chicken Shawarma recipe with warming spices & Middle Eastern flavors
Ingredients
Scale
- 6 boneless skinless chicken thighs (about 2.2lbs)
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 cloves garlic (minced)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp turmeric
- 1 tsp cardamom
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cloves
Instructions
- Marinate: Add the chicken shawarma marinade ingredients and chicken thighs to a large zip-top bag. Seal and mix well to coat.
- Chill: Marinate in the refrigerator for at least 1 hour, or up to overnight.
- Stove Method: Heat a well-seasoned cast iron skillet or grill pan over medium-high heat. Cook the chicken thighs for 7–10 minutes per side, or until fully cooked.
- Grill Method: Preheat a gas or charcoal grill to medium-high heat. Place the chicken thighs on the hot grates, close the lid, and cook for 4-8 minutes per side, or until fully cooked.
- Oven Method: Preheat the oven to 425°F. Line a sheet pan with parchment paper. Arrange the chicken on the pan and bake for 22–35 minutes, or until fully cooked.
Notes
Best served as a wrap inside flatbread or alongside a salad of tomatoes, cucumbers, and red onions.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: main
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 166 g
- Calories: 230 kcal
- Sugar: 0.3 g
- Sodium: 390 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 90 mg
Keywords: chicken shawarma, middle eastern, low carb, keto