Chicken Shawarma with Yogurt Marinade
A delicious and flavorful Middle Eastern dish that's easy to make, perfect for busy weeknights or special gatherings.
Ingredients
Marinade Ingredients
- 1 cup plain (unsweetened Greek yogurt) This will tenderize and flavor the chicken.
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp cardamom
- ½ tsp allspice
- 1 tsp coriander
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 tsp kosher salt
- ½ tsp black pepper
- 1 large lemon (juiced) Freshly squeezed for best flavor.
- ¼ cup olive oil For marinade.
Main Ingredients
- 5-6 lbs boneless (skinless chicken thighs)
- 1 large onion (thinly sliced)
- Avocado oil or coconut oil for greasing pan
Instructions
Marinate the Chicken
- In a large bowl, combine the Greek yogurt, ground cumin, smoked paprika, cardamom, allspice, coriander, garlic powder, onion powder, kosher salt, black pepper, lemon juice, and olive oil. Mix well to create a marinade.
- Add the chicken thighs and sliced onion to the bowl, ensuring everything is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
Cook the Chicken
- Preheat your oven to 425°F (220°C) or heat a grill to medium-high.
- If using the oven, line a baking sheet with aluminum foil and lightly grease it with avocado or coconut oil.
- Place the marinated chicken thighs and onion slices on the baking sheet. Bake for 25-30 minutes, or until the chicken is fully cooked through and slightly charred.
- If using a grill, cook the chicken for about 6-7 minutes per side until fully cooked.
- Allow to rest for a few minutes before slicing.
Serving & Storage
- Slice the chicken into strips and serve it hot over salads, with pita bread, or in wraps.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the cooked chicken for up to 3 months.
Notes
For added flavor, try using fresh herbs in the marinade, or adjust the spice levels according to your preference. Marinade overnight for the best results.