If you’re craving something packed with spices, juicy, and utterly delicious, this Boneless Skinless Chicken Shawarma recipe is pure magic. It’s an easy-to-make, vibrant dish that captures authentic Middle Eastern flavors with tender chicken marinated in a blend of aromatic spices, ready to elevate any meal. Whether it’s a quick weeknight dinner or a weekend feast, this recipe promises a mouthwatering experience that’s both satisfying and simple.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
- Flavor Explosion: Every bite bursts with a perfect combination of warm spices and fresh herbs that bring authentic shawarma taste to your plate.
- Quick and Easy: The boneless skinless chicken cooks fast, making this recipe ideal for busy days when you want something delicious in no time.
- Versatile Meal: Great for wraps, salads, or rice bowls, this shawarma adapts to whatever serving style you prefer.
- Healthy Option: Using boneless skinless chicken keeps the dish lean yet flavorful, making it a wholesome choice without extra fat.
- Family-Friendly: Mild enough for kids yet perfectly seasoned for adults, it’s a crowd-pleaser everyone will love.
Ingredients You’ll Need
This simple but carefully chosen list of ingredients ensures your Boneless Skinless Chicken Shawarma is full of flavor and color. Each spice and component enhances the taste and texture, making the cooking process straightforward and rewarding.
- Boneless Skinless Chicken Thighs: Juicier and more tender than breast, perfect for absorbing marinade flavors.
- Garlic Cloves: Fresh garlic adds depth and warmth to the spice mix.
- Ground Cumin: Gives that signature earthy and slightly smoky base.
- Ground Coriander: Adds citrusy and nutty notes to brighten the marinade.
- Paprika: Sweet and vibrant, it enhances color and mild flavor.
- Turmeric: Offers golden color and subtle bitterness that balances the spices.
- Ground Cinnamon: A surprising hint of warmth that complements savory elements beautifully.
- Ground Black Pepper: Provides gentle heat and spice complexity.
- Salt: Essential to bring out all the marinade’s flavors.
- Lemon Juice: Fresh acidity helps tenderize chicken and adds zing.
- Olive Oil: Binds the marinade and keeps chicken moist during cooking.
- Plain Yogurt (optional): Adds creaminess and tenderizes meat for extra juiciness if desired.
- Fresh Parsley or Cilantro: For garnish and a refreshing finish.
Variations
One of the best parts about Boneless Skinless Chicken Shawarma is how easy it is to tweak the recipe. Whether you prefer different spices, dietary swaps, or unique flavors, this recipe invites customization to fit your kitchen and palate.
- Spicy Kick: Add cayenne pepper or chili flakes for more heat.
- Vegan Version: Substitute chicken with marinated tofu or seitan.
- Grilled Shawarma: Cook the chicken on a grill instead of pan-frying for a smoky flavor.
- Garlic Sauce: Serve with toum or garlic aioli for a creamy contrast.
- Herb Variations: Swap parsley with mint or dill to change the fresh flavor profile.
How to Make Boneless Skinless Chicken Shawarma
Step 1: Prepare the Marinade
In a bowl, combine garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, salt, lemon juice, olive oil, and optional yogurt. Whisk together until well blended to create a fragrant and rich marinade base.
Step 2: Marinate the Chicken
Cut the boneless skinless chicken thighs into thin strips for quick cooking. Toss the chicken with the marinade, ensuring every piece is coated evenly. Cover and refrigerate for at least 1 hour, or ideally overnight, to allow flavors to deeply soak in.
Step 3: Cooking the Chicken
Heat a large skillet or grill pan over medium-high heat. Add a little olive oil, then cook the marinated chicken strips in batches for about 4-5 minutes per side, until golden brown and no longer pink inside.
Step 4: Rest and Garnish
Let the chicken rest for a few minutes after cooking to keep it juicy. Garnish with freshly chopped parsley or cilantro before serving to add a burst of color and freshness.
Pro Tips for Making Boneless Skinless Chicken Shawarma
- Marinate Longer: Marinate overnight for the most intense flavor absorption.
- Thin Slices: Slice chicken thinly for faster cooking and better spice penetration.
- Don’t Crowd the Pan: Cook chicken in batches to ensure proper searing and caramelization.
- Use Thighs Over Breasts: Thigh meat stays juicier and is less likely to dry out.
- Rest the Meat: Allow chicken to rest after cooking to retain maximum juice and tenderness.
How to Serve Boneless Skinless Chicken Shawarma
Garnishes
Fresh herbs like parsley or cilantro, thinly sliced onions, and a sprinkle of sumac or sesame seeds enhance the flavor and presentation.
Side Dishes
Serve alongside warm pita bread, fluffy couscous, or fragrant basmati rice. A tangy cucumber and tomato salad or creamy hummus pairs beautifully for a balanced meal.
Creative Ways to Present
Try rolling the chicken in pita wraps with garlic sauce and pickles, topping salads for extra protein, or layering bowls with grains and fresh veggies for a vibrant, nutritious dish.
Make Ahead and Storage
Storing Leftovers
Store cooked Boneless Skinless Chicken Shawarma in an airtight container in the fridge for up to 3 days. Keep garnishes separate to maintain freshness.
Freezing
Freeze cooked chicken in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat gently in a skillet over low heat or in the oven to avoid drying out the chicken. Adding a splash of water or a drizzle of olive oil helps keep the meat moist.
FAQs
Can I use chicken breast instead of thighs for this recipe?
Yes, but chicken breast tends to dry out faster than thighs, so be careful not to overcook it. Marinating longer and slicing thinly can help keep the breast juicy.
Is it necessary to use yogurt in the marinade?
Yogurt is optional but recommended as it tenderizes the meat and adds creaminess. If you prefer, you can omit it and still get fantastic flavor from the spices and lemon juice.
How spicy is this Boneless Skinless Chicken Shawarma?
This recipe is mildly spiced but you can easily adjust the heat level by adding chili powder or cayenne to suit your taste.
What is the best way to serve shawarma wraps?
Warm the pita bread before filling, add chicken, garlic sauce, fresh veggies, and pickles, then wrap tightly for a delicious handheld meal.
Can I make this recipe gluten-free?
Absolutely! Serve the chicken over rice or gluten-free flatbread and ensure all additional sauces or sides are gluten-free.
Final Thoughts
Trust me, once you try this Boneless Skinless Chicken Shawarma recipe, it will become a favorite go-to in your kitchen. It’s tasty, simple, and versatile enough to suit any occasion. So gather your spices, fire up that skillet, and get ready to enjoy a delicious journey to the Middle East in the comforts of your home!
Related Posts
- The BEST Ground Turkey Enchilada Skillet for Easy Meals
- Indulge in Creamy German Hunter’s Sauce Delight
- Unlock Flavor with the Best Steak Seasoning Recipe
Boneless Skinless Chicken Shawarma
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This Boneless Skinless Chicken Shawarma recipe is an easy-to-make, vibrant dish featuring tender chicken thighs marinated in a fragrant blend of Middle Eastern spices. Perfect for quick weeknight dinners or weekend feasts, it delivers authentic shawarma flavors with juicy, flavorful chicken that can be served in wraps, salads, or rice bowls. It’s a healthy, family-friendly meal that’s both satisfying and simple to prepare.
Ingredients
Chicken and Marinade
- 1.5 pounds boneless skinless chicken thighs
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1/4 cup plain yogurt (optional)
Garnish
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, black pepper, salt, fresh lemon juice, olive oil, and optional yogurt until well blended to create a fragrant and rich marinade base.
- Marinate the Chicken: Cut the boneless skinless chicken thighs into thin strips for quick cooking. Toss the chicken strips with the marinade, ensuring every piece is evenly coated. Cover and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to deeply soak in.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat and add a little olive oil. Cook the marinated chicken strips in batches, about 4-5 minutes per side, until golden brown and cooked through with no pink inside.
- Rest and Garnish: Let the cooked chicken rest for a few minutes to retain its juiciness. Garnish with freshly chopped parsley or cilantro before serving to add a burst of color and freshness.
Notes
- Marinate overnight for the most intense flavor absorption.
- Slice chicken thinly for faster cooking and better spice penetration.
- Cook chicken in batches to prevent overcrowding the pan and ensure proper searing.
- Use chicken thighs instead of breasts for juicier, more tender meat.
- Allow the chicken to rest after cooking to keep it moist and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg