Description
This homemade Chicken Shawarma recipe features juicy, tender chicken marinated in a blend of Middle Eastern spices, then baked or air-fried to perfection. Served wrapped in soft pita bread with fresh veggies and a creamy garlic yogurt sauce, this easy-to-make dish offers authentic flavors that bring the vibrant taste of the Middle East right to your kitchen.
Ingredients
For the chicken:
- 1 ½ lb. chicken thighs or breasts, skinless and boneless, sliced into ½-inch thick strips
- 2 tablespoons olive oil, divided
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (or to taste)
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the shawarma wraps:
- 6 small pita bread
- 2 cups romaine lettuce, chopped
- 1 medium tomato, diced
- 2 Persian or mini cucumbers, diced
- ¼ cup fresh parsley, finely chopped
For the garlic yogurt sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- ½ tablespoon Dijon mustard (optional)
- ½ teaspoon garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Marinate the chicken: In a large Ziploc bag, combine chicken strips with 1 tablespoon olive oil and all the spices—ground cumin, paprika, garlic powder, cayenne pepper, ground coriander, salt, and black pepper. Press the air out, seal tightly, and massage the seasoning evenly around the chicken strips. Let it marinate for at least 1 hour or up to overnight in the refrigerator for maximum flavor.
- Preheat the oven: Set your oven to 400°F (205°C) and line a half sheet baking pan with parchment paper. Spread the marinated chicken strips evenly in a single layer on the pan.
- Bake the chicken: Place the pan in the preheated oven and bake for 15-20 minutes until the chicken is fully cooked through and has developed a crispy exterior. Once done, remove the pan from the oven and let the chicken cool slightly for about 10 minutes.
- Alternate air fryer method: If using an air fryer, spread the marinated chicken in a single layer in the air fryer basket. Cook at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through cooking to ensure even browning, until the chicken is golden brown and crispy.
- Prepare the garlic yogurt sauce: While the chicken cooks, mix together the plain Greek yogurt, fresh lemon juice, Dijon mustard (if using), minced garlic, salt, and ground black pepper in a medium bowl. Stir until smooth and creamy.
- Assemble the shawarma wraps: Warm the pita bread if desired. Fill each pita with baked or air-fried chicken, then add chopped romaine lettuce, diced tomato, diced cucumbers, and fresh parsley. Drizzle generously with the garlic yogurt sauce. Optionally, you can substitute garlic sauce with tzatziki or hummus for a different flavor profile.
Notes
- You can marinate the chicken overnight for a deeper flavor infusion.
- Choose chicken thighs for juicier meat or breasts for a leaner option.
- The garlic yogurt sauce can be made ahead and stored in the fridge for up to 2 days.
- Adding extra veggies like pickled turnips or onions can enhance the authenticity of your shawarma.
- Serve with a side of fries or a fresh salad for a complete meal.
- Adjust cayenne pepper to your heat preference to make it milder or spicier.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
