Chicken Shawarma, a staple of Middle Eastern cuisine, envelops your senses with bold, aromatic spices. Originating from the Ottoman Empire, this dish has traveled across the Middle East, influencing Egyptian, Lebanese, and Turkish culinary traditions. Praised for its simplicity and depth of flavor, chicken shawarma offers an authentic taste of the region’s rich culinary history.
The dish typically showcases tender, marinated chicken pieces that absorb a vibrant spice blend. Slowly roasted or oven-baked to perfection, these flavors meld into a tantalizingly layered experience. The zesty yogurt sauce and crisp vegetable garnishes provide a refreshing contrast to the savory, spiced meat, making it a beloved street food and homemade favorite.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon coriander
- ½ teaspoon cinnamon
- 2 teaspoons black pepper
- ½ teaspoon fine salt
- ½ teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 onion, thinly sliced
- 2/3 cup Greek yogurt
- 3 garlic cloves, microplaned
- Salt and pepper to taste
- Lettuce, tomatoes, cucumbers for garnish
- Pita bread
Preparation
- In a large bowl, combine the juice of 1 lemon, 3 tablespoons of olive oil, 1 tablespoon coriander, ½ teaspoon cinnamon, 2 teaspoons black pepper, ½ teaspoon fine salt, ½ teaspoon cayenne pepper, 2 teaspoons cumin, and 1 teaspoon paprika. Mix to form the marinade.
- Add 2 pounds of boneless, skinless chicken thighs to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 425°F (220°C).
- Thinly slice 1 onion and set aside.
- Place the marinated chicken and sliced onion on a baking sheet, spreading them out to ensure even cooking.
- Bake for approximately 30 minutes, flipping the chicken halfway through.
- While the chicken is baking, prepare the yogurt sauce by combining 2/3 cup Greek yogurt, the juice of ½ lemon, and 3 microplaned garlic cloves. Add salt and pepper to taste.
- Once baked, let the chicken rest for about 20 minutes.
- Thinly slice the rested chicken and warm pita bread.
- To assemble, spread a generous dollop of yogurt sauce on the pita, add chicken, and garnish with lettuce, tomatoes, and cucumbers. Fold and serve.
Did you know?
Chicken Shawarma has an illustrious history dating back to the 19th century, with ties to the Turkish Doner Kebab and the Greek Gyro. The term “shawarma” is derived from the Arabic word “شاورما” which means “turning”, referencing the spit-roasting method traditionally used. This technique involves stacking layers of marinated meat on a vertical rotisserie, rotating slowly to achieve even cooking and the signature crispy edges.
In Egypt, shawarma has become a beloved fast food, often served in wraps and accompanied by tahini, hummus, or garlic sauce. A fun fact is that shawarma seasoning can vary significantly across different Middle Eastern regions. For instance, Lebanese versions might add a touch of allspice, whereas Turkish recipes tend to include more herbs.
If you’re trying to replicate the traditional spit-roasting method at home, using dark meat, such as chicken thighs, ensures juicy and flavorful results, even when oven-baked. The yogurt sauce, a common accompaniment, not only adds a tangy counterpoint but also pays homage to the Mediterranean approach to balanced flavors. Whether labeled as shawarma, Doner Kebab, or gyro, this homemade version invites you to savor an authentic, easy meal with rich historical roots and a plethora of Middle Eastern and Turkish influences.
