Delicious Chicken Shawarma You Can Make at Home

Shawarma is a popular Middle Eastern dish that’s all about juicy, flavorful chicken thighs marinated in a tangy mix of malt vinegar and yogurt. After grilling, the chicken is paired with a smooth tahini sauce, fresh veggies, and warm pita bread to create a satisfying and easy meal you can enjoy any time.

Ingredients to make this Shawarma

For the Chicken Marinade:

• ½ cup malt vinegar

• ¼ cup plain yogurt

• 1 tablespoon vegetable oil

• Salt and pepper, to taste

• 1 teaspoon mixed spice (like cumin, coriander, and paprika)

• ¼ teaspoon freshly ground cardamom

• 8 boneless, skinless chicken thighs

For the Tahini Sauce:

• ½ cup tahini

• ¼ cup plain yogurt

• ½ teaspoon minced garlic

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• 1 tablespoon chopped fresh parsley

• Salt and pepper, to taste

To Serve:

• 4 medium tomatoes, thinly sliced

• ½ cup sliced onion

• 4 cups shredded lettuce

• 8 pita breads

Directions

1. Make the Marinade:
   In a bowl, mix malt vinegar, yogurt, vegetable oil, salt, pepper, mixed spice, and cardamom. Add the chicken thighs and toss until they’re fully coated. Cover and put it in the fridge for at least 2 hours—overnight if you can—for the best shawarma flavor.

2. Cook the Chicken:
   Heat a grill or skillet on medium-high. Take the chicken out of the marinade and cook for about 6-7 minutes on each side until cooked through and slightly charred. Let it rest for a few minutes, then slice thinly.

3. Prepare the Sauce:
   Combine tahini, yogurt, garlic, lemon juice, olive oil, parsley, salt, and pepper in a bowl. Stir well until smooth. If it’s too thick, add a little water to get the right consistency.

4. Assemble Your Shawarma Wraps:
   Warm the pita breads. Spread some tahini sauce on each one, then layer on the shredded lettuce, sliced chicken, tomatoes, and onions. Drizzle more sauce on top if you like, then fold and enjoy!

Prep & Cooking Time

• Prep time: 15 minutes

• Marinating time: at least 2 hours

• Cooking time: 15 minutes

• Total time: About 2.5 hours including marinating

Nutrition (per serving, serves 8) about this Shawarma

• Calories: Around 350

• Protein: 30g

• Fat: 18g

• Carbs: 18g

• Fiber: 3g

FAQ

Q: Can I use chicken breasts instead?
A: Sure, but chicken thighs stay juicier and have better flavor in shawarma.

Q: How long will leftovers last?
A: Keep the chicken and sauce separate in airtight containers, and eat within 3 days.

Q: Can I bake the chicken instead of grilling?
A: Yes! Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.

Q: What if I don’t have malt vinegar?
A: Apple cider or white vinegar works well as a substitute in the marinade.

Source: www.allrecipes.com