Description
This Juicy Chicken Shawarma recipe features tender boneless skinless chicken thighs marinated in a flavorful yogurt-based blend with cumin, smoked paprika, and aromatic spices. The chicken is marinated for hours to develop rich flavors, then pan-cooked to achieve a perfectly browned, juicy texture reminiscent of traditional Middle Eastern shawarma. Ideal for serving with pita bread, fresh veggies, or sauces, this recipe brings an authentic taste with simple stovetop cooking.
Ingredients
Scale
Chicken and Marinade
- 5–6 lbs boneless skinless chicken thighs
- 1 large onion, thinly sliced
- 1 cup plain unsweetened Greek yogurt
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cardamom
- ½ tsp allspice
- 1 tsp coriander
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 tsp kosher salt
- ½ tsp black pepper
- 1 lemon, juiced
- ¼ cup olive oil
Cooking
- Avocado oil or coconut oil for greasing pan
Instructions
- Prepare the Marinade: In a large bowl, combine the Greek yogurt, ground cumin, smoked paprika, cardamom, allspice, coriander, garlic powder, onion powder, kosher salt, black pepper, lemon juice, and olive oil. Mix thoroughly until you form a smooth and aromatic marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs and thinly sliced onion to the marinade. Coat everything evenly with the mixture. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Prepare for Cooking: Remove the marinated chicken from the refrigerator about 20-30 minutes before cooking to bring it to room temperature, ensuring even cooking. Heat a large skillet or frying pan over medium heat and lightly grease it with avocado or coconut oil.
- Cook the Chicken: Place the chicken thighs on the hot skillet in a single layer, taking care not to overcrowd the pan. Cook each side for 6-7 minutes until the internal temperature reaches 165°F (74°C). The chicken should develop a nicely browned and slightly charred exterior.
- Rest and Serve: Remove the cooked chicken from the pan and let it rest for 5 minutes to retain its juices. Slice into strips and serve with pita bread, fresh vegetables, or your favorite sauces to enjoy an authentic shawarma experience.
Notes
- Marinating the chicken overnight will yield the best flavor and tenderness.
- Use a meat thermometer to ensure the chicken reaches the safe internal temp of 165°F (74°C).
- Do not overcrowd the skillet to allow even browning; cook in batches if necessary.
- For extra authentic flavor, serve with garlic sauce, tahini, or pickled vegetables.
- You can substitute chicken thighs with chicken breasts but the thighs remain juicier and more flavorful.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: chicken shawarma, yogurt marinade, Middle Eastern chicken, stovetop shawarma, boneless chicken thighs, spicy chicken, easy shawarma recipe
