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Ek plate mein sliced chicken shawarma, pita bread, fresh salad, pickles aur garlic sauce ko ek sath sajaya gaya hai, jo chicken shawarma recipe ke liye tayar kiya gaya hai.

Best Chicken Shawarma at Home Middle Eastern Style

Juicy, charred chicken shawarma made at home with a yogurt-spice marinade, a very hot oven and a quick broil, served with a garlic yogurt sauce. Includes safe marinating, cooking and storage guidance.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 6 hours
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Middle Eastern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Chicken Shawarma
  • 900 g Boneless Skinless Chicken Thighs
  • 150 g Plain Whole-Milk Yogurt
  • 3 tbsp Olive Oil
  • 3 tbsp Lemon Juice
  • 5 cloves Garlic finely grated
  • 2 tsp Ground Cumin
  • 2 tsp Sweet Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Allspice
  • ¼ tsp Ground Cardamom
  • ¼ tsp Cayenne Pepper
  • 1½ tsp Fine Salt
  • ½ tsp Black Pepper
Garlic Yogurt Sauce
  • 200 g Plain Yogurt
  • 1 small clove Garlic finely grated
  • 1 tbsp Lemon Juice
  • 1 tbsp Tahini optional
  • 1 pinch Salt

Equipment

  • 1 Large Glass Bowl or Zip-Top Bag for marinating
  • 1-2 Baking Sheets don't crowd the chicken
  • 1 Instant Read Thermometer to check 165°F (74°C)
  • 1 Separate Board and Tongs for raw vs cooked chicken

Method
 

Marinate
  1. Mix the Marinade Whisk yogurt, oil, lemon juice, garlic, spices, salt and pepper in a glass bowl or bag.
    Yogurt, oil, lemon juice, garlic, aur spices ko glass bowl mein whisk kiya ja raha hai, jo chicken shawarma recipe ke liye tayar kiya gaya hai.
  2. Marinate Add the chicken, coat well, cover and refrigerate for 4 to 12 hours. Never marinate at room temperature.
    Chicken pieces ko spiced marinade ke sath glass container mein achhi tarah coat kiya ja raha hai, jo chicken shawarma recipe ke liye tayar kiya gaya hai.
Cook
  1. Heat the OvenHeat to 230°C (450°F). Line a baking sheet.
    Oven ko 230°C (450°F) par heat kiya ja raha hai aur baking sheet ko line kiya gaya hai, jo chicken shawarma recipe ke liye tayar kiya gaya hai.
  2. Arrange Lift chicken out, shake off excess, lay in a single layer with space between pieces. Discard the leftover marinade.
    Marinated chicken pieces ko baking sheet par aik single layer mein faasle par rakha ja raha hai, jo chicken shawarma recipe ke liye tayar kiya gaya hai.
  3. Roast Roast 20 to 25 minutes, flipping once, until at least 165°F (74°C) in the thickest part.
    Roasting step ke dauran chicken shawarma ko oven mein pakaya ja raha hai, jo chicken shawarma recipe ke liye tayar kiya gaya hai.
  4. Broil Broil 2 to 3 minutes until charred at the edges. Watch closely.
    Oven mein broil hote hue chicken shawarma ke pieces jin par halki si charred edges nazar aa rahi hain, jo chicken shawarma recipe ke liye tayar kiya gaya hai.
Serve
  1. Rest and Slice Rest 5 minutes, then slice thinly against the grain.
  2. Sauce and Serve Stir the sauce ingredients together in a clean bowl. Serve the chicken in warm pita with sauce, tomato, cucumber, red onion and pickles.
    Garmi-garam pita bread mein sliced chicken shawarma ko sauce, tomatoes, cucumber, aur onions ke sath serve kiya ja raha hai, jo chicken shawarma recipe ke liye tayar kiya gaya hai.

Notes

Marinating time?
4 to 12 hours is ideal. 24 hours is the maximum practical window; texture suffers with long lemon marinating.
Leftover marinade?
Discard it. It has touched raw chicken. Make the sauce separately.
Storage?
Refrigerate cooked chicken within 2 hours (1 hour if hot). Fridge 3 to 4 days. Reheat until steaming hot throughout (165°F / 74°C).
Freezing?
Cooked: for best quality use within 2 to 3 months. Raw in marinade: for best quality use within a few months. Always thaw in the fridge.
Garlic yogurt sauce?
Keep refrigerated, use within a few days, and discard if left out at room temperature for an extended period.