Savory and Bold Shawarma
Shawarma is a popular Middle Eastern street food that has gained worldwide recognition for its mouthwatering flavors. This dish is known for its tender, marinated meat, which is traditionally cooked on a vertical rotisserie. The secret to the perfect shawarma lies in the marinade, which infuses the meat with an irresistible blend of spices.
This recipe brings the authentic taste of shawarma right into your kitchen, allowing you to enjoy it anytime you crave it. It's perfect for gatherings, as it can be easily scaled up to feed a crowd. Plus, it's versatile enough to be served in various ways, such as in wraps, over rice, or alongside salads.
The key to achieving the perfect balance of flavors in this Savory and Bold Shawarma is to let the meat marinate for at least an hour. This allows the spices to penetrate the meat, resulting in a rich, flavorful dish that will leave your taste buds wanting more.
- 2 lbs boneless chicken thighs
- 1/4 cup plain Greek yogurt
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- In a large bowl, combine Greek yogurt, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, black pepper, salt, olive oil, and lemon juice. Mix well to create the marinade.
- Add the boneless chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for best results.
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper.
- Arrange the marinated chicken thighs on the prepared baking sheet, leaving space between each piece. Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Remove the chicken from the oven and let it rest for 5 minutes. Then, slice the chicken into thin strips.
- Serve the shawarma in warm pita bread or over rice, and garnish with your choice of toppings, such as diced tomatoes, cucumber, red onion, and tahini sauce.