This flavorful chicken shawarma brings the vibrant spices and aromas of Lebanese cuisine right to your kitchen. It’s perfect for a quick weeknight dinner or a delicious gathering with friends and family.
In a bowl, combine the yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes. Give everything a good whisk until it’s well mixed. Toss the chicken strips into the marinade, making sure they’re all coated. Cover the bowl with plastic wrap and pop it in the fridge for at least 8 hours, or overnight if you can—this really helps the flavors soak in.
When you’re ready to cook, move your oven rack so it’s about 6 inches from the broiler, then heat the broiler on high. Take the chicken out of the marinade and lay the strips out in a single layer on a broiler pan or a baking sheet lined with foil. Don’t worry about the leftover marinade—just discard it.
Broil the chicken for around 10 minutes, flipping halfway through so both sides get nicely browned. Keep an eye on it—the juices should run clear when it’s done, and if you have a meat thermometer, it should read at least 165°F in the thickest part. Once cooked, let it rest for a few minutes before serving.
- Marinate the chicken for at least 4 hours, or overnight if possible, to enhance the flavors.
- Use a mix of high and medium heat when cooking to get a nice char without drying out the meat.
- Slice the chicken thinly after cooking to keep it tender and easy to eat.
This dish is full of bold, fragrant spices that bring warmth and depth to the chicken. It’s easy to make at home and offers a delicious taste of Middle Eastern cuisine. The marinade tenderizes the meat, making every bite juicy and flavorful.
Serve with warm pita bread, fresh vegetables like tomatoes and cucumbers, and a drizzle of garlic sauce or tahini. Adding pickled turnips or a simple salad can complement the spices and add a refreshing crunch.
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep it moist. The marinade flavors will deepen if the meat is kept overnight.
