Chicken Shawarma
Tender chicken thighs marinated in a rich blend of spices, garlic, and lemon, pan-seared to perfection for a flavorful shawarma experience.
Ingredients
- 1½ pounds boneless skinless chicken thighs (thinly sliced)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic (minced)
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
- Toum (garlic sauce) or your preferred garlic dip for serving
- Fresh vegetables (sliced tomatoes, cucumbers, lettuce)
- Arabic-style pita bread or flatbreads for serving
Instructions
- Pat the chicken thighs dry with paper towels. In a large bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and crushed red pepper flakes.
- Add the sliced chicken to the marinade and toss to coat evenly. For best results, cover and marinate in the fridge for at least 1 hour, or up to 24 hours.
- Heat a large heavy-bottomed skillet over medium-high heat. Arrange the marinated chicken in a single layer and cook without stirring for about 8 minutes.
- Flip the chicken and continue cooking for an additional 4 to 7 minutes, stirring occasionally, until fully cooked and golden brown.
- Transfer the cooked chicken to a serving plate and serve warm.
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Notes
Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet for best results.