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Easy Shawarma
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Easy Shawarma

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 1 lb 450 g chicken thighs or breasts, sliced thin
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika smoked if you have it
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder optional for heat
  • Juice of 1 lemon
  • 1/2 cup plain yogurt or dairy-free yogurt
  • Salt and pepper to taste
  • Pita bread or warm flatbreads for serving
  • Toppings: chopped cucumbers tomatoes, red onion, fresh parsley

Instructions

  • Marinate the meat: In a bowl, mix olive oil, garlic, spices, lemon juice, yogurt, salt, and pepper. Toss in the chicken until evenly coated. Let it rest for 15–20 minutes if you can swing it; flavor doesn’t mind waiting.
  • Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook 6–8 minutes, turning halfway, until nicely browned and cooked through. If you’re using a grill, go for 8–10 minutes, turning as needed.
  • Slice and rest: Rest the meat for a couple minutes, then slice thinly. Resting keeps it juicy—no one wants dry shawarma, not on our watch.
  • Warm the bread: Briefly warm pita or flatbread in the same pan or in a quick toaster/oven. Soft bread equals happy bites.
  • Assemble: Layer meat in the bread, add toppings, and drizzle with a little extra yogurt or tahini if you’re feeling fancy. Fold and dig in.