Classic Chicken Shawarma
Traditional dish · Middle Eastern
Tender, marinated chicken thighs, thinly sliced and traditionally cooked on a vertical rotisserie, served with a flavorful tahini sauce and fresh accompaniments.
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Ingredients
- Chicken thighs1 kg
- Yogurt120 ml
- Lemon juice60 ml
- Garlic4 cloves
- Cumin2 tsp
- Coriander2 tsp
- Paprika1 tsp
- Turmeric1 tsp
- Cardamom1/2 tsp
- Cinnamon1/4 tsp
- Olive oil60 ml
- Salt1 tsp
- Black pepper1/2 tsp
- Tahini120 ml
- Water60 ml
- Pita bread4
- Tomatoes2
- Red onion1
- Fresh parsley1/2 cup
Steps
- 1
Cut chicken thighs into bite-sized pieces.
- 2
In a bowl, combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cardamom, cinnamon, olive oil, salt, and pepper. Mix well.
- 3
Add chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- 4
For the tahini sauce, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Season with salt.
- 5
Preheat oven to 200°C (400°F).
- 6
Spread the marinated chicken in a single layer on a baking sheet.
- 7
Bake for 20-25 minutes, or until chicken is cooked through and slightly browned. For a more authentic texture, you can broil for the last few minutes.
- 8
Warm the pita bread.
- 9
Assemble the shawarma: spread tahini sauce on pita bread, top with cooked chicken, chopped tomatoes, sliced red onion, and fresh parsley.
- 10
Serve immediately.
