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Experience the vibrant flavors of Egypt with this simple yet satisfying chicken shawarma. Tender chicken thighs, marinated in aromatic spices like coriander, cumin, and cardamom, are grilled to perfection and served with warm pita bread, crisp vegetables, and a creamy yogurt sauce. Customizable and perfect for a weeknight meal or casual gathering.
Gunnar Þór
For the Yogurt Sauce
For Serving
For the Chicken Marinade
Part 1: Marinating the Chicken
In a large ziplock bag or bowl, combine the coriander, cumin, cardamom, cayenne pepper, paprika, lemon juice, olive oil, Greek yogurt, and garlic clove. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. If using a ziplock bag, seal it and massage the marinade evenly. Marinate in the refrigerator for at least 8 hours, or up to 24 hours for a more intense flavor.
Part 2: Preparing the Yogurt Sauce
In a bowl, combine the cumin and lemon juice with the Greek yogurt to make the yogurt sauce. Mix well, cover, and refrigerate until ready to serve.
Part 3: Grilling and Serving
Preheat the grill to medium-high heat. Place the marinated chicken thighs on the preheated grill and cook for 4-5 minutes per side, or until nicely charred and cooked through. The second side may cook more quickly, so monitor carefully.
Remove the cooked chicken thighs from the grill, cover loosely with foil, and let rest for 5 minutes to allow the juices to redistribute. Slice the chicken and serve with warm pita bread, lettuce, tomato, and the yogurt sauce.
Marinate the chicken for the maximum time (24 hours) for a more intense flavor.
The yogurt sauce can be refrigerated for up to 3 days.
Let the chicken rest for the full 5 minutes to ensure the juices redistribute, resulting in a more tender and flavorful shawarma.
Round out the meal.
