Description
This Easy Chicken Shawarma recipe infuses boneless, skinless chicken thighs with a vibrant blend of Middle Eastern spices and fresh lemon, then grills them to juicy perfection. Perfect for a flavorful weeknight meal or entertaining guests, the marinated chicken is tender and aromatic, served best with a cool tzatziki sauce for a refreshing contrast.
Ingredients
Marinade
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- Kosher salt and freshly ground black pepper, to taste (approximately 1 teaspoon salt and 1/2 teaspoon black pepper in marinade)
Main
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 tablespoons canola oil
- Additional kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, minced garlic, ground coriander, sweet paprika, ground cumin, ground turmeric, ground cinnamon, ground ginger, cayenne pepper, ground cardamom, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until well combined and aromatic.
- Marinate the Chicken: Place the chicken thighs and the marinade in a large Ziploc bag or a bowl. Seal or cover and refrigerate for at least 2 hours, up to overnight, to allow the flavors to fully penetrate the meat. Turn the bag occasionally for even marination. Before cooking, drain excess marinade from the chicken.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it is clean and lightly oiled to prevent sticking.
- Season and Oil the Chicken: Brush the drained chicken thighs with canola oil on both sides, then season with additional kosher salt and freshly ground black pepper to taste.
- Grill the Chicken: Place the chicken thighs on the grill grates. Cook, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), approximately 10 minutes. Ensure even cooking and avoid burning the spices.
- Serve: Remove the chicken from the grill and serve immediately. Pair with tzatziki sauce or your favorite accompaniments for a savory Middle Eastern-inspired meal.
Notes
- Marinate the chicken overnight for the best flavor infusion and tenderness.
- Use a meat thermometer to ensure the chicken is safely cooked without drying out.
- For an indoor alternative, cook the chicken under the broiler or on a stovetop grill pan.
- Tzatziki or garlic yogurt sauce pairs excellently with this chicken shawarma.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
