Spicy Chicken Shawarma Recipe: Mid East Flavor

Chicken shawarma bursts with lively Middle Eastern flavors using juicy chicken thighs and a zesty marinade of garlic, lemon, yogurt, and aromatic spices such as cumin, turmeric, and paprika. The result is a mouthwatering blend of spicy notes, herbal accents, and a hint of sweetness making every bite vibrant, satisfying.

I’m excited to share my Spicy Chicken Shawarma recipe its a simple, hearty dish thats full of flavor and packs a nutritional punch. I start with 1.5 lbs of boneless, skinless chicken thighs cut into strips and marinated with 4 garlic cloves minced, 1/4 cup fresh lemon juice, 1/4 cup plain yogurt and 2 tbsp olive oil.

I then mix in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 2 tsp smoked paprika and 1/2 tsp cayenne pepper for a spicy kick, along with 1 tsp salt and 1/2 tsp ground black pepper. I sometimes add 1/2 tsp ground cinnamon and 1 tsp honey for extra warmth and a hint of sweetness.

This flavorful shawarma not only provides a rich source of protein but also serve as a tasty option if you’re looking for a Middle Eastern chicken wrap or a Syrian shawarma recipe for lunch ideas. Enjoy!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how the marinade really brings out so many cool flavors. The blend of spices and the lemon and yogurt gives the chicken a tangy and spicy taste that totally excites my taste buds. Second, it’s super easy to make. I dont have to stress about complicated steps, and the instructions are clear so even if my cooking skills are a bit rough sometimes, I can still get it right. Third, I appreciate how versatile it is. I can enjoy it wrapped in pita or with a simple salad, which means it’s great for different meals. Lastly, I love that the marination process makes the chicken really juicy and tender, even when it’s a bit charred around the edges.

Ingredients

• Chicken thighs deliver essential protein and juicy flavor making the dish satisfying.
• Garlic adds robust flavor, aids digestion and offers natural antibiotic benefits that impress.
• Fresh lemon juice gives a tangy kick and tenderizes the meat nicely.
• Plain yogurt delivers a creamy texture, tangy taste and supports healthy digestion.
• Olive oil adds healthy fats and smooth flavor to keep everything moist.
• Smoked paprika adds deep warmth and rustic smoky flavor to every bite.
• Cayenne pepper offers intense heat and vibrant color that makes the dish lively.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken thighs, cut into strips
• 4 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1/4 cup plain yogurt
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp smoked paprika
• 1/2 tsp cayenne pepper (or more if you like it extra spicy)
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground black pepper
• Optional: 1/2 tsp ground cinnamon for extra warmth
• Optional: 1 tsp honey for a hint of sweetness

How to Make this

1. In a bowl, combine the minced garlic, fresh lemon juice, plain yogurt, olive oil, ground cumin, ground coriander, ground turmeric, smoked paprika, cayenne pepper, salt, black pepper, and if using, ground cinnamon and honey.

2. Mix all the marinade ingredients really well until they’re smooth.

3. Add the chicken strips to the bowl and toss them so that each piece is evenly coated with the marinade.

4. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight if you can wait longer for better flavor.

5. Preheat your grill or oven to 425°F.

6. If grilling, thread the chicken strips onto skewers or place them in a grill basket; if using the oven, line a sheet pan with foil and spread the chicken evenly on it.

7. Cook the chicken for about 20-25 minutes, turning halfway through, until the edges are a bit charred and the meat is cooked through.

8. Keep an eye on the chicken towards the end to make sure it doesn’t dry out.

9. Once cooked, let the chicken rest for a few minutes before serving so that the juices redistribute.

10. Serve the spicy chicken shawarma with warm pita, fresh veggies, or a light salad for a wonderfully flavorful meal. Enjoy!

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons to get the right amounts
3. A whisk or stirring spoon to mix the marinade
4. A sharp knife and cutting board for prepping garlic and chicken
5. A refrigerator for marinating the chicken
6. A grill or an oven that’s preheated to 425°F for cooking
7. Skewers or a grill basket if grilling, or a sheet pan lined with foil if using the oven
8. Tongs to turn the chicken while it’s cooking

FAQ

Spicy Chicken Shawarma Recipe: Mid East Flavor Substitutions and Variations

• If you can’t find chicken thighs, you can use boneless chicken breasts. They cook fast but can be a little less juicy.
• Instead of plain yogurt, try using Greek yogurt. Its thicker texture adds extra creaminess.
• If you don’t have olive oil, any mild vegetable oil or canola oil will work just fine.
• When you’re out of smoked paprika, you can mix equal parts regular paprika with a pinch of ground cumin to give it a smoky hint.
• If fresh garlic is scarce, you can use garlic powder as a substitute. Use about 1/4 tsp per clove for a similar flavor kick.

Pro Tips

1. Try to marinate the chicken overnight if you have the time, because even though it says an hour is enough, letting it sit longer really helps the flavors get deep into the meat
2. If you’re grilling and using wooden skewers, soak them in water for at least 30 minutes so they dont burn during cooking
3. Keep an eye on the chicken the last few minutes of cooking since it can dry out quickly, and if you have one, use a meat thermometer to check for the right temperature
4. Let your chicken rest right after cooking so the juices can redistribute – this makes it way juicier when you cut into it