Chicken Shawarma Recipe
An easy and delicious Chicken Shawarma recipe that is perfect for a busy weeknight! Serve with some rice and Garlic White Sauce!
Ingredients
Chicken Shawarma:
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoons lime juice
- 1 tablespoon tequila
- 2 tablespoons garlic minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 pound boneless skinless chicken thighs
Garlic White Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayo
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- pinch of ground black pepper
- serving: cooked rice of your choice mint leaves, lemon wedges
Instructions
- Prep Chicken: In a large bowl whisk together the plain Greek yogurt, lime juice, tequila, garlic, garlic powder, onion powder, smoked paprika, cumin, cinnamon, cloves, salt and pepper. Add chicken thighs and toss to coat. Let marinate for 30 minutes (no longer than that or the lime juice will start to breakdown the chicken).
- Cook Chicken: Bring a large non-stick skillet to medium-high heat. Add chicken and sear on both sides, 1-2 minutes. Reduce heat and cook chicken 2-5 minutes per side or until fully cooked (internal temp. of 165 degrees F.) - don't add all the marinade to the pan, but it is nice to cook the chicken in a little bit of it. Transfer to cutting board and let rest 5 minutes before slicing.
- Make Sauce: Add Garlic White Sauce ingredients to a small bowl; whisk to combine. Taste and add any additional salt, cumin or garlic - as desired.
- Serve: Serve the sliced chicken over a bed of rice with lot of Garlic White Sauce or make a Chicken Shawarma Bowl.
Notes
- Dairy-Free: to make dairy-free use a plain dairy-free yogurt (unsweetened/unflavored) instead of the plain greek yogurt and use dairy-free feta instead of regular.
- Non-Stick Pan: I typically use a cast iron skillet for cooking and you can definitely use it here, but I have found that when you use yogurt in the marinade, things tend to stick a bit more so a nonstick worked nicely with this recipe.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
