Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr
Shawarma is a Middle Eastern dish that’s become a popular street food around the world, but it’s easy enough to make in your own kitchen. This recipe calls for boneless skinless chicken thighs that are marinated in a fragrant mixture of spices. Bake the chicken in the oven, then toss it into pita bread with cucumber, tomatoes, pickles, and a homemade white sauce made with Greek yogurt and lemon juice.
by Scott Loitsch and Claire King
20 minutes
20 minutes
Ingredients
for 4 servings
-
2 ½ lb boneless, skinless chicken thighs, trimmed (1.1 kg)
Marinade
-
1 teaspoon cumin -
1 teaspoon ground cardamom -
1 tablespoon paprika -
½ teaspoon cinnamon -
1 teaspoon turmeric -
1 teaspoon garlic powder -
1 tablespoon sumac -
¼ teaspoon cayenne -
1 tablespoon kosher salt -
1 teaspoon fresh ground black pepper -
4 tablespoons olive oil -
1 tablespoon fresh lemon juice - 3 cloves garlic, sliced
White Sauce
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1 cup whole milk greek yogurt (245 g) -
1 tablespoon lemon juice - 1 clove garlic, minced
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1 teaspoon sumac -
⅛ teaspoon cayenne pepper -
¼ teaspoon salt -
¼ teaspoon black pepper
For serving
- pita bread, warmed
- cucumber, sliced
- tomato, sliced
- pickle
Nutrition Info
Shop ingredients with-
Calories
558
-
Fat
31g
-
Carbs
11g
-
Fiber
2g
-
Sugar
6g
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Protein
59g
Estimated values based on one serving size.
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Preparation
- Combine all marinade ingredients in a large bowl and whisk together.
- Add the chicken thighs and coat evenly.
- Cover and chill for at least 1 hour and up to 12 hours
- Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
- Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
- Line a baking sheet with foil and a wire rack.
- Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
- While chicken rests, warm your pitas in the still-warm oven for a few minutes.
- Slice the chicken into thin strips and transfer to platter.
- Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
- Enjoy!
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Tips
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dwightdanger
If you can't find sumac, add thyme!
2018-07-30T21:51:35Z Helpful (44) -
Sarah Boyden
This is so tasty and the kids loved it. We used folded flatbread and it was perfect.
2018-06-24T16:51:02Z Helpful (36) -
Abigail Heck
I would put a whole lot of salt into the recipe. Instead of adding a tablespoon of salt, add half a tablespoon so it isn’t as salty.
2018-06-21T15:04:14Z Helpful (28) -
ashyy
I’m Iraqi and I made this. The marinade is really good but it uses too much salt. I would only use 1/2 tbsp. And the garlic sauce is good too but it lacks a big garlic punch. I would recommend blending about 5 cloves of garlic, adding some olive oil, and mixing the other ingredients with either Greek yogurt or sour cream, and adding in some parsley.
2018-11-03T23:20:45Z Helpful (27)
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