Easy chicken shawarma
Tender chicken thighs are marinated in yoghurt, lemon, garlic, and aromatic spices like paprika and cinnamon for maximum juiciness. Cooked until golden and slightly charred, the meat is bursting with bold Middle Eastern flavours. Serve wrapped in warm pitta bread or alongside a fresh salad.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Lemon2 pieces
- Olive Oil30 ml
- garlic clove4 cloves
Instructions
5 steps- 1
To make the labneh, line a sieve with a double layer of cheesecloth and place it over a bowl. Pour in the yoghurt and 1/2 tsp salt, tie the cloth, and leave to strain in the fridge for a few hours or overnight until thick and creamy.
120 min
- 2
In a bowl, mix lemon juice, olive oil, minced garlic, caraway, coriander, paprika, cinnamon, chilli powder, salt, and black pepper. Rub the marinade thoroughly all over the chicken thighs.
10 min
- 3
Cover and marinate in the fridge for at least 2 hours. Bring the chicken to room temperature 15 - 20 minutes before cooking.
120 min
- 4
Heat a grill pan or outdoor grill. Cook the chicken thighs over medium heat for about 20 - 25 minutes, turning occasionally, until nicely charred and cooked through.
25 min
- 5
Transfer the grilled chicken to a board, rest for a few minutes, then slice and serve with the homemade labneh.
5 min
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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