Boneless Skinless Chicken Shawarma
Tender, juicy, and bursting with flavor, this Boneless Skinless Chicken Shawarma is made with a fragrant blend of Middle Eastern spices. Marinated to perfection and grilled or roasted, it’s perfect for wraps, salads, or served with rice. Simple, healthy, and incredibly delicious!
Ingredients
- For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs (or breasts for leaner option)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon plain yogurt optional, for extra tenderness
- For Serving:
- Pita bread or flatbreads
- Chopped tomatoes cucumbers, and onions
- Fresh parsley
- Tahini sauce or garlic sauce optional
Instructions
- Prepare the Marinade:
- In a large bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic, lemon juice, salt, and pepper. Add yogurt if using. Whisk to combine.
- Marinate the Chicken:
- Cut the chicken into bite-sized pieces or strips (if preferred). Toss chicken in the marinade and coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight for more flavor.
- Cook the Chicken:
- Preheat grill, grill pan, or oven (400°F/200°C).
- Grill: Thread the marinated chicken onto skewers and grill for 6–8 minutes per side, or until fully cooked.
- Pan-fry: Heat a skillet over medium-high heat, add the marinated chicken, and cook for 5–7 minutes per side, until browned and cooked through.
- Bake: Spread chicken evenly on a baking sheet and roast for 18–20 minutes, or until cooked through.
- Assemble and Serve:
- Slice the chicken and serve in pita bread or flatbreads with chopped veggies, fresh parsley, and a drizzle of tahini or garlic sauce.
Notes
- For a smoky flavor, you can grill the chicken over charcoal or add a pinch of smoked paprika to the marinade.
- Make it a meal prep-friendly dish: double the recipe and store the cooked chicken in the fridge for up to 4 days.
- Use the leftover chicken for salads, wraps, or bowls.