This chicken shawarma is a healthy take on the classic that is usually loaded with fat. Marinated with easy-to-find spices, then grilled and served with flatbread along with salad and tahini or yogurt sauce. This dish gets ready in just 20 minutes.
Chicken Shawarma Marinade
3tablespoonCanola oilfor cooking
1lb(450g)Chicken boneless skinless chicken thighs or breast
Prep chicken - Keep chicken thighs whole or cut into two. Split chicken breast horizontally into two.
Marinate chicken - In a large bowl, add the chicken and season with salt, pepper, and lemon juice. Add the ginger and garlic, then add the spices and combine well. Finally, add the olive oil and combine well. Pro tip - This chicken can be marinated for an hour on the counter or up to overnight in the refrigerator.
Grill - Heat a griddle or cast-iron skillet on high heat. Brush the pan with olive oil. Place the chicken on the grill or skillet and cook. - Chicken thighs will take 4 to 5 mins on the first side and 3 to 4 minutes on the next. - The chicken breast will cook for 3 to 4 minutes on the first, then 3 minutes on the second side. Pro tip - The meat usually cooks for a lesser time on the second side. Make sure to cook for at least 3 minutes on the first without touching. This will ensure some nice chard marks on the chicken.
Cool - Remove from heat and let rest for minutes. Then, cut and serve on flatbread or pita with tahini or yogurt sauce.
In a mason jar, combine tahini paste, garlic, salt, pepper, and lemon juice. Then, add ¾ cup of water. Close the jar and give it a good shake. Open the jar and adjust the seasoning and consistency. Set aside. Pro tip - You want to keep it to a thick pouring consistency. Otherwise, it will drip from the wrap or pocket.
Combine all the ingredients in a bowl including the chopped fresh parsley. Taste and adjust seasoning. Set aside.
Chicken shawarma wrap - Place the flatbread on a plate. Smear some thick tahini sauce. Add some chopped salad. Layer some sliced shawarma chicken. Drizzle more tahini and fold the bread to make a wrap.
Chicken shawarma pita - Split the pita in half. Smear the inside of the pita with some tahini sauce. Add a few pieces of sliced shawarma chicken and top with some chopped salad. Drizzle more tahini or yogurt drip.
Marinade - The marinated chicken can be made a few hours ahead or up to a day ahead in the refrigerator. You can also freeze the marinated chicken for up to a month in a freezer-safe bag.
Freezing - the cooked chicken leftovers can be kept in the fridge for up to 4 days and can also be frozen for up to a month. Reheat in the microwave before serving.
Skillet shawarma - Use a cast-iron skillet on medium-high heat to cook on the stove. That way it will evaporate the pan juices instead of stewing in it.
Grilled shawarma - this is perfect for a BBQ party to cook on the outdoor grill.
Baked shawarma - Preheat the oven to 200C/400F. Place the chicken in a single layer on a baking sheet. Generously spray with oil and bake for 10 to 12 minutes on each side for 6 thighs and 6 to 8 minutes for chicken breast.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you