Juicy, spiced chicken thighs marinated in garlic, lemon, and warm Middle Eastern spices, then grilled or roasted to crispy perfection. Served with garlic sauce, fresh veggies, and warm pita for an authentic shawarma experience!
Author:ranime
Prep Time:15 minutes (plus marinating)
Cook Time:20 minutes
Total Time:35 minutes (plus marinating)
Yield:6 servings 1x
Category:Main Dish
Method:Grilling/Roasting
Cuisine:Middle Eastern
Ingredients
Scale
For Chicken:
2 lbs (900g) boneless, skinless chicken thighs
¼ cup (60ml) olive oil
¼ cup (60ml) lemon juice
6 garlic cloves, minced
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp salt
1 tsp black pepper
For Serving:
4–6 pita breads or flatbreads
1 cup (240g) garlic sauce (toum) or tahini sauce
2 tomatoes, sliced
1 cucumber, sliced
1 red onion, thinly sliced
½ cup pickled turnips (optional)
Fresh parsley leaves
Instructions
Marinate: Combine all marinade ingredients in bowl. Add chicken, coating thoroughly. Cover and refrigerate 4-24 hours.
Cook:Grill method: Thread onto skewers; grill over medium-high 8-10 minutes per side. Oven method: Roast at 425°F (220°C) on rack for 25-30 minutes until 165°F (74°C).
Rest & slice: Let chicken rest 5 minutes, then thinly slice against the grain.
Assemble: Warm pitas. Spread with sauce, add chicken, veggies, and parsley. Roll or serve open-faced.
Notes
For authentic vertical roasting: Stack marinated thighs on skewer and roast upright
Shortcut: Use 3 tbsp pre-mixed shawarma spice blend
Vegetarian option: Substitute with cauliflower or portobello mushrooms
Meal prep: Marinated chicken freezes well for 3 months
Leftovers: Makes incredible shawarma bowls or salads