Okay, Can I Tell You About My Shawarma Chicken Saga?
You know how some days you just need something that tastes like it went through a proper restaurant spit, but you also need to, um, keep your kitchen from looking like a tornado hit it? That's basically the story of how I became obsessed with making shawarma chicken at home—specifically this easy juicy shawarma chicken, either in the oven or slapped on the grill. Once I tried it for a last-minute Sunday dinner (after nearly burning my hand lighting the BBQ, don't ask), my family gave me the look. The please-make-this-again look. Listen, I still mess up the rice sometimes but the chicken is pretty foolproof. Oh—one time I marinated the chicken and forgot about it until the next day. Shockingly good. Anyway, on to the magic.
Why This Is Always in My Regular Dinner Rotation
I make this any time we can’t agree on takeout. It just…makes everyone happy—even picky eaters love it, and that’s a rare bird in my house. (Teenagers with opinions, you know?) My family goes crazy for the juicy, crispy edges. When I’m short on time, I use pre-cut boneless thighs and nobody’s *ever* noticed. Plus, if you’ve ever struggled with dry baked chicken (guilty as charged), trust me, this one’s hard to mess up. Well, unless you forget it’s in the oven and get caught up watching TV. Not that I’ve done that more than, say, once or twice.
What You Need (with Some Swaps I Sometimes Use When I'm Lazy)
- 750g to 1kg boneless, skinless chicken thighs (honestly, breasts work too but thighs just do stay juicier. Or get fancy with boneless drumsticks if you can find them!)
- 3 tablespoon plain Greek yogurt (or sour cream in a pinch, but yogurt’s tang is best—my old neighbor used buttermilk...different but not bad)
- Juice of 1 lemon (if my lemon is sad and dry, I top up with a splash of vinegar and it’s fine)
- 3 tablespoon olive oil (I’ve used sunflower oil when the good olive oil ‘magically’ disappears)
- 4 garlic cloves, crushed (sometimes I totally cheat with garlic paste; no shame)
- 1 ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (smoked is good but not mandatory)
- ½ teaspoon ground turmeric
- ½ teaspoon cinnamon
- ¼ to ½ teaspoon cayenne pepper (or chili powder, or skip it if spice is a no-go for your crowd)
- Black pepper, to taste (more than you probably think is right)
If you want extras: Sumac is great. Or a pinch of allspice. My grandmother always insisted on a particular brand of paprika; I just use what’s in the pantry because who’s got time for spice loyalty?
Let’s Get Started: The Super Unfussy Steps
- Marinate that chicken: Dump everything except the chicken into a big bowl (or a zip-bag if you’re doing the ‘forget in fridge’ technique). Whisk it up, then toss in the chicken. Use your hands, really, it’s less effort. Make sure the sauce gets everywhere—and yes, it will look like a weird yellow mess, but hey, that’s peak flavor.
- Let it sit: Now, I say marinate for at least 30 minutes but honestly, a few hours is ace. Overnight is even better (if you remember). Once I did just 15 min when panicked; it still worked.
- Oven method: Preheat to 220°C (about 425°F). Line a baking sheet with foil (hello, easy cleanup), scatter a bit of oil, and lay out the chicken in a single, messy layer. I kind of squish them so there aren’t too many gaps; helps keep things juicy.
- Bake: 22-28 minutes, flipping halfway (I just peek in and when it gets brown on the edges, it’s calling me). Optional—but worth it—blast the grill/broiler on high for 2-3 mins at the end to crisp the bits. This is where I usually sneak a taste—cook’s privilege!
- Grill method: Preheat a medium-high grill, slap the chicken (marinade and all) on, cook ~6-8 min per side. Don’t move it too much or you lose those charry stripes. Chicken’s done when juices run clear—or, be proper and check for 75°C inside. But honestly I go by the look/feel.
- Let it rest for five minutes. Actually, I find it works better if I tent it with foil for those minutes, especially if you’re a fan of super juicy meat.
- Slice thin, shawarma shop style. (This is the stage when little fingers always try to nick the edges. Good luck policing that.)
Random Notes from Me, Just Because
- Once I ran out of yogurt and used sour cream; it was fine, but the texture’s not quite as silky.
- Don’t stress if your marinade looks far too yellow or thick—it always sorts itself out while cooking. Like magic.
- It’s easier to slice the chicken if you let it sit for a few minutes; otherwise it sort of shreds (which, actually, is also good for wraps).
- One time I tried marinating in a glass bowl and it weirdly intensified the garlic. If you like garlic a lot, try it, but otherwise a bag or plastic tub does the trick.
Tinkering/Variations I’ve Actually Tried (+ One Failure)
- With beef: Tried once with thin beef steak strips but…didn’t wow me. Too chewy, not as juicy as the chicken version. Maybe I did something wrong…
- Loaded with veg: Mix in chunks of red onion or peppers on the tray for a bonus side dish—it’s seriously tasty.
- Vegan: A friend made this with thick slices of tofu; honestly, that was better than I expected. Marinate at least a few hours and grill, don’t bake.
- Breaded: Rolled the marinated thighs in a bit of seasoned flour once and baked; came out like crunchy shawarma nuggets. The kids loved ‘em, but they aren’t very shawarma-ish.
What You’ll Need (Or What I Use)
- Baking tray or roasting pan (I’ve used a pizza pan in desperation—works in a pinch!)
- Sharp knife for slicing—just don’t use the one you use for hacking pineapples; I learned my lesson
- Tongs are kinda handy but I’ve also just used a fork and my hands when nobody’s around
- If you grill, any old BBQ will do. (I’ve seen someone use a stovetop grill pan. It’s not quite the same, but hey, it works in a pinch!)
Honestly, if you’re missing something don’t sweat it—shawarma chicken isn’t fussy, that’s the charm.
How I (Try To) Store Leftovers
Airtight container, fridge, up to 3 days. Though honestly, in my house it rarely lasts more than a day because people ‘sample’ it all afternoon. If you do have leftovers, I think it tastes even better the next day; the spices mellow, and it’s just, you know, magic in a lunchbox. Freeze for up to 2 months, but reheat gently or it gets a bit sad and dry.
Here's How I Like To Dish It Up
Pile it into warm flatbreads (sometimes I buy the thick Lebanese bread from the shop next door, sometimes just regular old tortilla wraps), load with tomato, cucumber, heaps of pickles, and a big messy blob of garlic sauce or tahini. Or, serve on a bed of rice—my husband always insists on adding a handful of raisins and pine nuts, which I used to think was weird but now, I’m on board. Salad on the side = perfect dinner for a Friday night in.
Bits of Wisdom (or: Things I Have Messed Up So You Don't Have To)
- I once tried rushing the marinade and baking straight away. The result? Not bad, just kind of bland. Give it at least a half hour if you can—and if not, whack the spices on thicker.
- Don’t cram the chicken too tight on the tray; I used to think ‘more is more’ but then it just stews instead of getting those tasty charred bits.
- Cover your baking tray with foil. The cleanup otherwise…don’t ask me how I know.
Real Questions I've Actually Gotten (and My Real Answers)
- Can I make this with chicken breast?
Yep, but keep an eye on it so it doesn’t overcook and turn dry as old boots. Maybe take it out a couple minutes early, just to be safe. - Is this spicy?
Not really, unless you really ladle in the cayenne. My 8 year old eats it happily (except that one time I doubled up the hot pepper by mistake...live and learn). - What's the minimum marinade time, honestly?
I’ve done 15 minutes in full-on dinner panic mode. Still tasty, but if you can give it an hour or more, it really sings. But sometimes, hungry is hungry and the marinade just has to deal! - Does it work in a sandwich press?
Ha—actually, yes. Not quite as charred, but I’ve made a pretty decent ‘mini shawarma’ by grilling these in a sandwich press at my mate’s flat when the BBQ gas ran out mid-party. - What if I don't have all the spices?
Don’t sweat it—cumin, garlic, and paprika are kind of the core. The rest are dress-up. Try with what you've got; it's still going to taste great.
And would you believe, one time my cat tried to run off with a piece while it was cooling. The perils of good aromas. Anyway, hope this helps you avoid any kitchen drama and land that perfect juicy shawarma chicken. Enjoy, mate!
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- Juice of 1 lemon
Instructions
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1In a large bowl, whisk together olive oil, Greek yogurt, lemon juice, cumin, paprika, coriander, turmeric, garlic powder, onion powder, salt, and pepper.
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2Add the chicken thighs to the marinade, coating all pieces well. Cover and refrigerate for at least 15 minutes or up to 8 hours for best flavor.
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3Preheat your oven to 425°F (220°C) or prepare a grill over medium-high heat.
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4Arrange marinated chicken on a baking tray lined with parchment or place directly on grill grates. Bake or grill for 22-25 minutes, turning once halfway, until cooked through and slightly charred.
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5Let chicken rest for 5 minutes, then slice into strips and serve with pita, salad, or your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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