Chicken Shawarma
Prep time
Cook time
Total time
This recipe is the opposite of flavorless chicken. In this dish, the chicken is marinated in an array of pungent spices and cooked to perfection.
Recipe type: Chicken Entrees
Serves: 4
Ingredients
- 1 lb. boneless, skinless chicken breast
- [1/4] cup fresh lemon juice
- [1/4] cup Greek yogurt
- 2 TB. minced garlic
- [1/2] tsp. seven spices
- [1/4] tsp. ground cardamom
- [1/4] tsp. ground cinnamon
- [1/2] tsp. cayenne
- [1/2] tsp. paprika
- 1 tsp. dried parsley
- 4 TB. extra-virgin olive oil
- [3/4] tsp. salt
- [1/2] tsp. ground black pepper
Instructions
- Using a sharp knife, cut chicken into thin, [1/4]-inch strips. Place strips in a large bowl.
- Add lemon juice, Greek yogurt, garlic, seven spices, cardamom, cinnamon, cayenne, paprika, parsley, extra-virgin olive oil, salt, and black pepper.
- Marinate chicken in the refrigerator for at least 20 minutes and up to 24 hours.
- In a large skillet over medium heat, cook chicken and marinade for 10-15 minutes or until chicken is lightly browned and marinade has evaporated.
- Serve warm with pita bread and garlic sauce.
Notes
Tasty Tip
You can save time with this recipe by prepping and marinating it the day before you plan to have it for lunch or dinner.
You can save time with this recipe by prepping and marinating it the day before you plan to have it for lunch or dinner.
Nutrition Information
Serving size: [1/4] pound Calories: 271 Fat: 16g Saturated fat: 2g Carbohydrates: 4g Sodium: 515mg Fiber: 1g Protein: 28g Cholesterol: 65mg
I have made this recipe twice and can’t get over how good it is. I rarely give reviews on recipes, but couldn’t pass up on this one. My husband and I both love it. I serve it over the yellow rice found on this site also. He used to order Chicken Shawarma at a local Mediterranean restaurant, and although I never had it, I know he liked it. Since I love to cook and am always looking for new recipes, I decided to give this one a try. Boy, am I glad I did…this is a keeper. I always marinade the chicken for the full 24 hrs, which makes it so tender and juicy. I recommend everyone try this recipe. It’s definitely company-worthy also. This is quite spicy, so the next time I make it I think I might lower the cayenne pepper to 1/4 tsp. though.