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98% would make again

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.

Scott Loitsch & Claire King
Tasty Team

20 minutes

20 minutes

Ingredients

for 4 servings

  • 2 ½ lb boneless, skinless chicken thighs (1.1 kg), trimmed

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

  • 1 cup whole milk greek yogurt (245 g)
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 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

Powered by
    Calories 569
    Fat 31g
    Carbs 13g
    Fiber 2g
    Sugar 8g
    Protein 60g

Estimated values based on one serving size.

Preparation

  1. Combine all marinade ingredients in a large bowl and whisk together.
  2. Add the chicken thighs and coat evenly.
  3. Cover and chill for at least 1 hour and up to 12 hours
  4. Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
  5. Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
  6. Line a baking sheet with foil and a wire rack.
  7. 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.
  8. While chicken rests, warm your pitas in the still-warm oven for a few minutes.
  9. Slice the chicken into thin strips and transfer to platter.
  10. Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
  11. Enjoy!

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