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I discovered this Chicken Shawarma recipe during my travels and spent months perfecting it in my kitchen. The aroma of warm spices fills my home every time I make it transporting me back to those vibrant Middle Eastern streets. Now my family begs for these juicy chicken wraps topped with my homemade garlic yogurt sauce. This recipe has become our special weekend tradition.
A Recipe Close to My Heart
The magic of this shawarma lies in its simplicity. The marinade transforms ordinary chicken into something extraordinary tender and full of smoky spices. My kids gather around as I slice the meat still sizzling from the pan. We love creating our own wraps with cool yogurt sauce and crunchy veggies. These moments in the kitchen have become precious memories.
Ingredients for Chicken Shawarma
- Chicken Thighs: 2 lbs, for juicy, flavorful meat.
- Olive Oil: ¼ cup, for the marinade and grilling.
- Lemon Juice: 3 tbsp, freshly squeezed, to brighten the marinade.
- Spices: 1 tsp each of cumin, coriander, paprika, turmeric; ½ tsp cardamom; pinch of cayenne.
- Garlic: 4 cloves, minced, for bold flavor.
- Greek Yogurt: 1 cup, for the creamy sauce.
- Fresh Toppings: Tomatoes, lettuce, onions, pickled turnips, as desired.
- Flatbread: 6-8 pieces, for serving.
The Magic Behind My Marinade
- Mix Spices and Aromatics
- In my favorite ceramic bowl I blend these gorgeous spices with garlic lemon juice and oil watching them transform into a paste that smells like my grandmother's kitchen.
- Marinate the Chicken
- I coat each piece of chicken thoroughly then wrap and chill overnight. The longer it marinates the more incredible it becomes.
- Let Rest
- Always bring the chicken to room temp before cooking. Trust me it makes all the difference in getting that perfect char.
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Making the Yogurt Sauce
- Combine Ingredients
- Mix together the yogurt olive oil garlic lemon juice and cumin. I always add extra garlic because my family loves it.
- Chill the Sauce
- Let it rest in the fridge while you prep everything else. The flavors come together beautifully.
- Optional Additions
- Fresh herbs or a touch of honey take this sauce to another level. Play around with it.
Cooking the Shawarma
- Grill or Pan-Sear
- Get that pan smoking hot. Listen for the sizzle as the chicken touches down. Cook about 5 minutes each side until you see those beautiful dark spots.
- Rest and Slice
- Give it a moment to rest then slice against the grain. Those juices should run clear.
- Retain Juices
- Pour those precious pan juices right over your sliced chicken. So much flavor in there.
Making It a Family Affair
Set everything out on the counter buffet style. Warm flatbreads tender chicken that garlicky sauce and all the fresh toppings. My kitchen comes alive when everyone gathers to build their perfect wrap. Someone always discovers a new combination that becomes the next family favorite.
Kitchen Secrets
When my vegetarian sister visits I make her version with cauliflower roasted in the same spices. Sometimes I toss in pomegranate seeds they burst with sweetness in every bite. The yogurt sauce turns magical with a spoonful of harissa mixed in just taste as you go.
From My Kitchen to Yours
This recipe has saved countless busy evenings in my house. The marinade freezes beautifully just portion it out ahead of time. Leftover chicken makes the most amazing lunch bowls. Some nights friends show up unannounced and this shawarma never fails to make the evening special.
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Frequently Asked Questions
- → Can I make chicken shawarma ahead of time?
- Yes, you can prepare the chicken in advance. The meat can be marinated and frozen, or cooked and reheated when needed.
- → What's the minimum marinating time?
- The minimum marinating time is 3 hours. For best results, marinate the chicken for 24 hours to allow the flavors to fully develop.
- → Can I use chicken breast instead of thighs?
- While you can use chicken breast, thighs are recommended. Chicken thighs stay juicier and more flavorful due to their higher fat content.
- → What can I serve with chicken shawarma?
- Serve with flatbreads, yogurt sauce, fresh lettuce, tomatoes, and sliced red onions. You can also add hummus, tabbouleh, or pickled vegetables.
- → How do I store leftover chicken shawarma?
- Store the cooked chicken in an airtight container in the fridge for up to 3 days. Keep the yogurt sauce and fresh vegetables separate until serving.