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Chicken Shawarma


  • Author: Sweta Patel
  • Total Time: 30
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs chicken thighs or breast
  • 3 cloves garlic – grated
  • 2 tbsp olive oil
  • 1 tbsp yogurt
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cayenne pepper or red chili powder
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • juice of 1/2 lemon
  • 2 tsp salt

Instructions

  1. In a bowl, mix all the seasonings together with the oil and yogurt.
  2. Add the chicken into the bowl, mix everything together until each piece of chicken is coated in the marinate. Marinate for 30mins to over night.
  3. In a cast iron skillet over med-high heat, add some oil and place the chicken in the pan (without overcrowding) and cook for 3-4 mins on each side. Once the chicken is fully cooked, place in a bowl or plate and cover with foil. Let the chicken rest for 5-7 min before cutting.
  4. Cut chicken into thin strips and don’t toss the juices from the chicken when it was resting, pour those juices over the sliced meat!
  5. Serve with a warm naan, white sauce, sliced tomatoes and onions!

Assembly

  1. Heat the pita or stone fire naan on a hot skillet, place chicken, add onions, tomatoes and dollop on the tzatziki or white sauce! Enjoy!

Notes

  • Marinating the chicken at room tempt really allows the flavors to absorb and also helps with cooking the chicken evenly.
  • Make the tzatziki or white sauce the day ahead or while the chicken is marinating to save time!
  • Prep Time: 10
  • Cook Time: 20
  • Category: Dinner
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 4

Keywords: chicken gyros, gyros