Chicken Shawarma
2 Hours 25 minutes
4 Servings
Ingredients:
750 g boneless, skinless chicken breast (cut into strips)
2 Tbsp plain yogurt
1 medium onion, thinly sliced
2 garlic cloves, minced
Juice of 1 lemon
3 Tbsp olive oil (divided: 1 Tbsp in marinade, 2 Tbsp for cooking)
Seasoning Mix:
1 tsp coriander powder
1 tsp cumin powder
2 tsp paprika
1 tsp all‑spice (or 7‑spice blend)
1 tsp ground cinnamon
½ tsp ground clove
½ tsp ground cardamom
¼ tsp cayenne pepper (adjust to taste)
1 tsp salt
Preparation
Prepare marinade: In a large bowl, whisk together yogurt, sliced onion, minced garlic, lemon juice, 1 Tbsp olive oil, and all the spices.
Marinate chicken: Add chicken strips to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours (or up to overnight).
Cook: Heat the remaining 2 Tbsp olive oil in a large skillet over medium heat. Add marinated chicken and cook, stirring occasionally, until cooked through and slightly golden—about 18–20 minutes.
Serve: Plate your shawarma with fresh salad, rice or warm pita, and drizzle with tahini, tzatziki, or your favorite sauce.
Food Safety Tips:
Marinating:
Always marinate chicken in a covered container in the fridge (4 °C or 39 °F).
Discard any leftover marinade that has come into contact with raw chicken.
Cross-contamination:
Use separate cutting boards and utensils for raw chicken and other foods.
Wash hands, knives, and surfaces thoroughly after handling raw poultry.
Internal temperature:
Cook chicken to an internal temperature of 74 °C (165 °F). Use a meat thermometer to confirm.
Storage and reheating:
Refrigerate leftovers within 2 hours in an airtight container. Consume within 3–4 days. Reheat thoroughly to 74 °C before serving.
You can freeze marinated chicken for up to 3 months. Thaw in the fridge before cooking.