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20-Minute Authentic Arabic Chicken Shawarma Recipe

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4 from 2 reviews

  • Author: Molly
  • Total Time: 30 minutes (excluding marinating time)
  • Yield: 4 servings

Description

This 20-Minute Authentic Arabic Chicken Shawarma recipe offers a flavorful and aromatic Middle Eastern dish featuring tender marinated chicken thighs cooked to perfection in the oven. Infused with a blend of traditional spices including cumin, paprika, cinnamon, and cardamom, this shawarma serves as a perfect filling for wraps when paired with toum sauce, yogurt tahini sauce, pita bread, and fresh vegetables. This quick and easy recipe is ideal for a delicious and satisfying meal that brings the taste of Arabic street food straight to your kitchen.

Ingredients

Chicken and Marinade

  • 750 g boneless skinless chicken thighs (approx. 7 large thighs)
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 4 tablespoons olive oil, divided
  • 2 teaspoons cumin powder
  • 2 teaspoons paprika
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt

To Serve

  • Toum sauce or yogurt tahini sauce, as desired
  • Pita bread
  • Assorted fresh vegetables of your choice (lettuce, tomatoes, cucumbers, pickles)

Instructions

  1. Preheat the Oven: Set your oven to 450ºF (230ºC) to ensure it reaches a high temperature suitable for roasting the chicken and achieving a nice char.
  2. Prepare the Chicken: Cut the boneless, skinless chicken thighs into thin strips about 1/2 inch thick, ensuring even cooking and easy layering in your wraps.
  3. Make the Marinade: In a bowl, combine the lemon juice, 1 tablespoon of olive oil, and all the spices (cumin, paprika, allspice, cinnamon, clove, cardamom, cayenne pepper, and salt). Mix thoroughly to create a fragrant spice paste.
  4. Marinate the Chicken: Mix the chicken strips with the spice paste, minced garlic, and sliced onions until well coated. Cover and refrigerate for a few hours or preferably overnight for maximum flavor absorption. If short on time, you can proceed immediately, but marinating enhances the taste.
  5. Prepare the Baking Sheet: Drizzle 3 tablespoons of olive oil on a large sheet pan and spread evenly. Place the sheet pan in the preheated oven for 5-7 minutes to heat the oil evenly.
  6. Cook the Chicken: Carefully transfer the marinated chicken strips and onions onto the hot baking sheet, spreading them out evenly to ensure proper roasting. Bake in the oven for 15-20 minutes until the chicken is fully cooked, checking that the meat is white inside and juices run clear.
  7. Optional Broiling: For extra color and slight crispiness, broil the chicken for an additional 2-3 minutes, watching closely to avoid burning.
  8. Serve: Assemble the shawarma by placing the chicken strips in pita bread along with toum or yogurt tahini sauce and your choice of fresh vegetables to enjoy an authentic Arabic chicken shawarma wrap.

Notes

  • Marinating the chicken overnight yields the best flavor but is optional if you’re short on time.
  • You can adjust the cayenne pepper amount according to your preferred spice level.
  • Using boneless, skinless chicken thighs keeps the meat juicy and tender compared to chicken breasts.
  • Serving with garlic toum or yogurt tahini sauce enhances the overall authenticity and flavor profile.
  • Keep an eye on the chicken during broiling to prevent burning as it cooks quickly.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Arabic

Find it online: https://recipeglimpse.com/20-minute-authentic-arabic-chicken-shawarma-recipe/