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For this simple chicken shawarma recipe, you need a few key items: - 500g boneless, skinless chicken thighs - 2 tablespoons olive oil - 3 cloves garlic, minced - Juice of 1 lemon - 4 pita breads These chicken thighs are juicy and perfect for this dish. You can use other cuts, but thighs give the best flavor and moisture. The magic of chicken shawarma lies in its spices. Here’s what you need: - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 tablespoon smoked paprika - 1 teaspoon ground turmeric - 1 teaspoon ground cinnamon - 1 teaspoon salt - ½ teaspoon black pepper These spices create a warm and fragrant blend. Each one adds depth to the chicken. Toppings can make your shawarma even better. I recommend: - Fresh parsley, for garnish - Tomato, sliced - Cucumber, sliced - Red onion, sliced - Yogurt or tahini sauce, for drizzling These fresh toppings add crunch and flavor. You can also serve your shawarma with a side salad or some fries. For the full recipe, you can refer to the section above. Enjoy making your easy chicken shawarma! To start, grab a big bowl. Add 2 tablespoons of olive oil. Next, toss in 3 cloves of minced garlic. Then, add 1 tablespoon each of ground cumin, ground coriander, and smoked paprika. Don’t forget the spices! Include 1 teaspoon of ground turmeric and ground cinnamon, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Finally, squeeze the juice of 1 lemon into the mix. This creates a tasty marinade. Now, take 500g of boneless, skinless chicken thighs. Place them in the marinade and coat them well. Cover the bowl and refrigerate. Let the chicken sit for at least 1 hour. If you have more time, marinating overnight will boost the flavor even more. When ready to cook, preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade. Cook each piece for about 6-8 minutes on each side. You want to see some nice charred spots. The chicken is done when its internal temperature hits 75°C (165°F). After cooking, let the chicken rest for 5 minutes. This makes it juicier when you slice it. Next, warm 4 pita breads on the grill for a few seconds on each side. This makes them easy to fold. Now, take your sliced chicken and place a generous amount inside each pita. Top it off with fresh parsley, sliced tomatoes, cucumbers, and red onion. For the finishing touch, drizzle some yogurt or tahini sauce over the veggies. Wrap the pita up tight, and you’re ready to enjoy! For the full recipe, check out Shawarma Delight: Easy Chicken Edition . To make your chicken shawarma stand out, focus on the marinade. Use good olive oil for richness. Fresh garlic adds a punch. The key spices are cumin, coriander, and paprika. These spices provide warmth and depth. Don’t forget lemon juice; it brightens the flavors. For best results, marinate for at least an hour. For deeper flavor, try marinating overnight. This allows the meat to absorb all the tasty goodness. Cooking your chicken correctly is crucial. Start with medium-high heat on your grill or skillet. This helps create a nice char. Cook each side for about 6-8 minutes. Always check the internal temperature. It should reach 75°C (165°F). Let the chicken rest for a few minutes after cooking. This keeps it juicy. Then slice it thinly against the grain. This technique ensures tender bites in every pita. When serving, warm your pita bread. This makes it easier to wrap. Fill each pita generously with chicken. Add fresh parsley for color and flavor. Sliced tomatoes, cucumbers, and red onions add crunch. For a creamy touch, drizzle yogurt or tahini sauce on top. Arrange everything on a platter for a beautiful display. You can even add a sprinkle of extra spices for flair. Enjoy your shawarma as a fun, shareable meal! {{image_2}} You can swap chicken for other proteins. Try beef, lamb, or turkey. These meats cook well with the same spices. You can also use tofu or mushrooms for a vegetarian choice. Marinate them just like the chicken. This keeps the flavors bold and tasty. Feel free to play with spices! You can use garam masala for an Indian twist. Or try chili powder for a spicy kick. For a Mediterranean vibe, add sumac or za'atar. Each spice blend can change the dish's taste and aroma. Mix and match to find your favorite. Sauces can change your meal experience. Serve your shawarma with garlic sauce or a spicy harissa. You can also use tahini or a simple yogurt dip. Fresh salsa or a tangy chimichurri adds a nice touch, too. These options let you customize each bite and keep things fresh. For more ideas, check the Full Recipe! After you enjoy your Chicken Shawarma, store any leftovers in an airtight container. Make sure it cools to room temperature first. This keeps the chicken fresh for up to three days in the fridge. If you have extra pita, store it separately. This way, it won’t get soggy. When you're ready to enjoy your leftovers, you have a couple of options. You can use a skillet or your oven. For the skillet, heat it over medium heat. Add the chicken and warm it for about five minutes, turning it often. If using the oven, preheat it to 180°C (350°F). Place the chicken on a baking sheet and warm for about 10 minutes. This keeps the chicken juicy and tasty. Freezing is great for meal prep. To freeze, place the cooled chicken in a freezer-safe bag. Squeeze out as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it using the methods described above for the best taste. Enjoy your Chicken Shawarma anytime! You can find the full recipe to make it fresh whenever you want. Marinating chicken is key to great flavor. I recommend marinating for at least 1 hour. For the best taste, let it sit overnight. This extra time helps the spices soak in deep. You will taste the difference! Yes, you can use chicken breast. Thighs have more fat, which makes them juicier. But breasts can work well, too. Just remember, they may cook faster. Adjust your cooking time to avoid dryness. Common sauces for Chicken Shawarma include yogurt sauce and tahini. Both add creaminess and tang. You can also try garlic sauce or spicy harissa for a kick. These sauces enhance the flavors and make each bite special. For the full recipe, check out the Shawarma Delight: Easy Chicken Edition. This guide covers creating easy Chicken Shawarma at home. First, we explored the key ingredients and spices that bring flavor. Then, I provided step-by-step instructions for marinating and cooking the chicken. We also shared tips to perfect your dish and variations to keep meals exciting. Finally, I included storage info and answered common questions. With these insights, you can make tasty Chicken Shawarma anytime. Enjoy experimenting and sharing this delicious meal with friends!

Easy Chicken Shawarma

Discover the irresistible flavors of Shawarma Delight: Easy Chicken Edition! This simple recipe combines tender marinated chicken thighs with warm pita bread and fresh veggies for a delicious meal that's sure to impress. Perfect for weeknight dinners or gatherings, you'll love how easy it is to make. Click through to explore this mouthwatering recipe and bring the taste of the Middle East to your kitchen!
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Ingredients
  

500g boneless, skinless chicken thighs

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon salt

½ teaspoon black pepper

Juice of 1 lemon

4 pita breads

Fresh parsley, for garnish

Tomato, cucumber, and red onion, sliced for serving

Yogurt or tahini sauce, for drizzling

Instructions
 

In a bowl, mix olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and lemon juice to create a marinade.

    Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

      Preheat your grill or skillet over medium-high heat.

        Remove the chicken from the marinade and cook for about 6-8 minutes on each side, or until fully cooked and charred in spots. The internal temperature should reach 75°C (165°F).

          Once cooked, let the chicken rest for 5 minutes before slicing it into thin strips.

            Warm the pita breads on the grill for a few seconds on each side to make them pliable.

              To assemble, place a generous amount of sliced chicken in each pita, then top with fresh parsley, sliced tomatoes, cucumbers, and onions.

                Drizzle with yogurt or tahini sauce, wrap the pita, and enjoy!

                  Prep Time: 10 mins | Total Time: 1 hr 15 mins | Servings: 4