Chicken Shawarma Recipe

Chicken thighs: Boneless and skinless, these are the main protein for the dish, offering a juicy and flavorful base.

Olive oil: Used to marinate the chicken, adding richness and helping the spices adhere.

Ground cumin: A warm, earthy spice that adds depth to the marinade.

Ground coriander: Offers a citrusy, slightly sweet flavor that complements the other spices.

Ground paprika: Adds a mild sweetness and a hint of color to the dish.

Ground turmeric: Provides a vibrant yellow color and a subtle earthy flavor.

Ground cinnamon: Adds a touch of warmth and sweetness to balance the savory spices.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and enhances the other spices.

Garlic: Minced for a pungent, savory flavor that permeates the chicken.

Lemon juice: Adds acidity and brightness, balancing the richness of the spices.

To enhance the flavor of your chicken shawarma, consider marinating the chicken thighs for at least a few hours or overnight in the refrigerator. This allows the spices and lemon juice to penetrate the meat more deeply, resulting in a more flavorful and tender dish. Additionally, when placing the chicken on the baking sheet, ensure there's enough space between each piece to allow for even cooking and to achieve that desirable slight char on the edges.

• boneless, skinless chicken thighs - Substitute with boneless, skinless turkey thighs: Turkey thighs have a similar texture and flavor profile, making them a suitable alternative for chicken in shawarma.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good substitute for olive oil in cooking.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a slightly similar earthy and nutty flavor, which can mimic the taste of cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor that can replace the citrusy notes of coriander.

• ground paprika - Substitute with ground cayenne pepper: Cayenne pepper adds a similar color and a bit of heat, though it is spicier than paprika.

• ground turmeric - Substitute with saffron threads: Saffron provides a similar yellow color and a unique flavor, though it is more expensive than turmeric.

• ground cinnamon - Substitute with ground allspice: Allspice has a warm, sweet flavor that can mimic the taste of cinnamon.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture to the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder than black pepper.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the texture and intensity of fresh garlic.

• juiced lemon - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• Allow the chicken shawarma to cool completely before storing. This prevents condensation, which can lead to sogginess.

• For short-term storage, place the chicken shawarma in an airtight container. Refrigerate for up to 3-4 days to maintain its delightful flavors and textures.

• If you plan to enjoy the shawarma later, freezing is a great option. Wrap individual portions tightly in plastic wrap or aluminum foil to prevent freezer burn.

• Place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness. The shawarma can be frozen for up to 2-3 months.

• When ready to indulge, thaw the chicken shawarma in the refrigerator overnight. This slow thawing helps retain moisture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the shawarma on a baking sheet and cover with foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, use a skillet over medium heat. Add a splash of olive oil and gently reheat the chicken, stirring occasionally until hot.

• Serve the reheated chicken shawarma with fresh pita bread, a dollop of hummus, and your favorite toppings for a quick and satisfying meal.

• Preheat your oven to 350°F (175°C). Place the leftover chicken shawarma on a baking sheet. Cover it with aluminum foil to keep it moist. Heat for about 10-15 minutes or until warmed through. This method helps maintain the juicy texture of the chicken.

• For a quick fix, use a microwave. Place the chicken shawarma on a microwave-safe plate. Cover it with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway to ensure even heating. This is perfect for when you're in a rush.

• If you have a skillet, heat it over medium heat. Add a splash of olive oil to the pan. Place the chicken in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping occasionally, until the chicken is hot and slightly crispy on the edges. This method brings back some of that delightful char.

• For those with an air fryer, preheat it to 350°F (175°C). Place the chicken shawarma in the basket in a single layer. Heat for about 3-5 minutes. This method gives the chicken a nice crispiness without drying it out.

• If you prefer steaming, set up a steamer basket over boiling water. Place the chicken shawarma in the basket, cover, and steam for about 5 minutes. This method keeps the chicken moist and tender, perfect for those who love a juicy bite.

• Oven: Used to bake the marinated chicken thighs at a consistent temperature, ensuring they are cooked through and slightly charred on the edges.

• Mixing bowl: Essential for combining the olive oil, spices, garlic, and lemon juice to create the marinade, and for coating the chicken thighs evenly.

• Baking sheet: Provides a flat surface for placing the marinated chicken in the oven, allowing for even cooking and charring.

• Knife: Used to mince the garlic and later to slice the cooked chicken into pieces suitable for serving.

• Cutting board: A stable surface for mincing garlic and slicing the cooked chicken.

• Measuring spoons: Ensures accurate measurement of spices, oil, and salt for the marinade.

• Juicer: Handy for extracting juice from the lemon efficiently.

• Tongs: Useful for handling the chicken thighs when placing them on the baking sheet and for turning them if needed during cooking.

• Serving platter: Used to present the sliced chicken shawarma alongside pita bread, hummus, and toppings.

Marinate in advance: Prepare the marinade the night before and let the chicken soak overnight for deeper flavor and less prep time on cooking day.

Use a baking sheet liner: Line your baking sheet with parchment paper or foil for easy cleanup and to prevent sticking.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-chop toppings: Slice vegetables and prepare pita bread in advance to streamline assembly.

Utilize a food processor: Mince garlic and mix spices quickly with a food processor to save time.