Chicken Shawarma Recipe

Step 1: Juice the Lemons [00:26]

• Slice the lemons in half and juice them into a big bowl.

Step 2: Prepare the Marinade [01:50]

• Add 3 tablespoons of olive oil to the lemon juice.
• Mix in the following spices:
  • 1 tablespoon of coriander
  • 1/2 teaspoon of cinnamon
  • 2 teaspoons of black pepper
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cayenne
  • 2 teaspoons of cumin
  • 1 teaspoon of paprika
• Whisk the mixture until it forms a paste.

Step 3: Marinate the Chicken [04:19]

• Add 2 pounds of boneless, skinless chicken thighs to the marinade and mix well.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Step 4: Prepare the Onions [05:14]

• Slice one onion thinly and set aside.

Step 5: Bake the Chicken [07:22]

• Preheat the oven to 425°F (220°C).
• Spread the marinated chicken and sliced onions on a baking sheet.
• Bake for about 30 minutes, flipping halfway through.

Step 6: Make the Yogurt Sauce [07:41]

• Juice half a lemon and add it to a bowl.
• Microplane 3 garlic cloves and mix them into the lemon juice.
• Add 2/3 cup of Greek yogurt and mix well.
• Season with salt and pepper to taste.
• Optionally, add cumin or coriander for extra flavor.

Step 7: Assemble the Shawarma [11:56]

• Once the chicken is done, let it rest for 20 minutes.
• Chop the chicken into thin slices.
• Prepare pita pockets or wraps, adding a generous dollop of yogurt sauce at the bottom.
• Load with chicken, lettuce, cucumbers, and tomatoes.

Step 8: Serve and Enjoy [12:41]

• Enjoy your delicious chicken shawarma!