Chicken Shawarma

Total Time Prep: 15 mins. + marinating Cook: 40 mins.
Yield 6 servings
Test Kitchen Approved
Chicken shawarma is a Middle Eastern dish packed with rich spices that makes a wonderful anchor for many meals, from pita sandwiches to a savory topping for rice.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs, thinly sliced
  • YOGURT SAUCE:
  • 1/2 cup plain Greek yogurt
  • 3 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • Whole pita breads, warmed

Directions

  1. In a large glass bowl, whisk together first ten ingredients. Add chicken; toss to coat. Cover; refrigerate at least 4 hours.
  2. Meanwhile, whisk together yogurt, lemon juice and garlic. Cover; refrigerate until ready to use.
  3. Preheat oven to 400°. Coat a loaf pan with cooking spray. Layer marinated chicken in greased 9x5-in. loaf pan, pressing down to fill. Bake until internal temperature reaches 165°, about 45-50 minutes. Let rest 10 minutes. Flip chicken onto a cutting board; slice crosswise into small pieces.
  4. Serve shawarma on pita with yogurt sauce.

Nutrition Facts

1 serving: 288 calories, 18g fat (5g saturated fat), 106mg cholesterol, 490mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 29g protein.

Bake this food truck favorite instead of grilling it, making it a perfect weeknight meal. We wrap the juicy chicken in warm pitas and drizzle with a garlicky yogurt sauce. You can make a double batch of the delectable shawarma spice mix and store half in a glass jar with a tight lid, so your next meal is even faster to prep. —Laura Wilhelm, West Hollywood, California
Recipe Creator

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