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Chicken Shawarma

1 pound boneless chicken thighs

2 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons fresh ginger, grated on microplane or box (peeled)
1/2 teaspoon turmeric
1 teaspoon sweet paprika
1/4 teaspoon ground cayenne
1 tablespoon sumac
1/2 teaspoon ground cardamom
1.5 teaspoons teaspoon ras el hanout
1/2 cup yogurt
1/4 cup olive oil

For serving:
Pita bread
Yogurt or Lebnah
Fresh picked herbs tossed in a little olive oil, we used: parsley, dill, cilantro and mint

Combine all ingredients for the marinade and add the chicken. Marinate for at least 4 hours or overnight. When ready to cook you can grill, roast or sauté the thighs in a pan. We cooked the thighs in the oven at 400 degrees for about 8-10 minutes or cooked through. Serve with pita bread, yogurt or Lebnah and a picked herb salad, if desired.