Description
Juicy and flavorful chicken shawarma marinated in a spiced yogurt blend with garlic, lemon, and warm Middle Eastern spices, then cooked until tender with lightly charred edges and finished with fresh parsley and red onion.
Ingredients
Units
Scale
- 2 pounds boneless chicken thighs
- 1 cup plain yogurt
- Juice of 1 whole lemon
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon chili powder, adjust to taste
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 medium red onion, thinly sliced
Instructions
- In a large mixing bowl, combine plain yogurt, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric powder, ground cinnamon, chili powder, salt, black pepper, and olive oil. Mix until smooth.
- Add the chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
- Heat a large skillet or grill pan over medium high heat.
- Add the marinated chicken in a single layer and cook for 6 to 7 minutes per side until browned and fully cooked through, reaching an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the pan and let it rest for 5 minutes.
- Slice the chicken into strips.
- Garnish with chopped fresh parsley and thinly sliced red onion.
- Serve hot.
Notes
- Marinating overnight enhances flavor and tenderness.
- Do not overcrowd the pan to achieve proper browning.
- Slice against the grain for the most tender texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 165mg
