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
Units
Scale
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