I’ve been making chicken shawarma for years but the recipe that originally appeared in my blog was not a recipe at all. It was “a pinch of this” and “a little of this,” which is all well and good for me, but probably not all that helpful to most readers. I’ve since revamped the ingredient list a bit, too, and wanted to highlight it since it’s really one of my favorite things. (Unfortunately I didn’t realize until looking at the pics that I accidentally used a flash. Oops.)
I prefer making this with chicken thighs because they taste richer and are much juicier. But, you can certainly use chicken breasts, which I’ve also done many times (particularly when I’m making this as a topping for a salad). Whenever there is yogurt in a marinade, it’s a pretty good sign that the meat will be very tender, and with all these delicious spices, it’ll taste great on any cut of meat!
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1.25 lb. boneless, skinless chicken thighs
1/2 cup plain yogurt (preferably Greek or strained)
2 cloves garlic, smashed
1/8 tsp. ground cinnamon
1/4 tsp. cardamom
1/4 tsp. all spice
1/2 tsp. sumac
1 lemon, juiced
2 Tbsp. olive oil
2 Tbsp. white wine vinegar
kosher salt & freshly ground pepper to taste
Whisk together the yogurt, garlic, spices, lemon juice, oil, vinegar and salt and pepper. Toss the mixture with the chicken thighs and marinate at least one hour or overnight.
Grill or broil the chicken thighs until done, about 5 minutes per side.