Description
This delicious grilled chicken shawarma recipe is bursting with Middle Eastern flavors and it takes just 15 minutes to make. Juicy tender grilled (or pan-seared) chicken thighs get a generous dusting of our easy DIY shawarma seasoning that is full of warm, smoky, spicy, tangy, and well-balanced flavors giving you another delicious reason to make dinner at home.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil (15g)
- 1 tablespoon homemade shawarma seasoning, or more to taste (recipe follows)
- 1 tablespoon freshly squeezed lemon juice, or vinegar (optional) (15g)
- salt to taste
Homemade Shawarma Seasoning
- 1 tablespoon sweet paprika (8g)
- 1 tablespoon smoked paprika (8g)
- 2 1/2 teaspoons onion powder (6g)
- 2 teaspoons sumac (5g)*omit it if you don’t have it (see note below for sub)
- 1 teaspoon cumin (2g)
- 1 teaspoon freshly grated nutmeg (1g)**do not substitute with pre-ground nutmeg
- 1 teaspoon turmeric (2g)
- 1 teaspoon cinnamon (3g)
- 1 teaspoon garlic powder (2g)
- 1 teaspoon coriander (2g)
- 1/2 teaspoon ginger (1g)
- 1/2 teaspoon Aleppo pepper (or crushed red chili pepper, or cayenne) (1g)
*If your pantry is running low on spices or you just don’t have sumac, you can omit it altogether just know you’ll be missing out on the tangy flavor in the final spice blend. Make up for the lack of sumac by adding freshly squeezed lemon juice and a little olive oil to any meat you’re marinating along with the spice blend.
**Pre-ground nutmeg does not have the same delicate flavor as whole, freshly grated nutmeg. If you don’t have whole nutmeg, I suggest adding pre-ground nutmeg in 1/4 teaspoon increments until you have the balance you prefer.
Instructions
- Make the seasoning. Combine all the spices and stir well. Remove one tablespoon for the recipe (or more to taste) and store the remaining seasoning in an airtight container for up to 6 months.
- Season the chicken. Add the chicken thighs to a large bowl or casserole dish, add the extra virgin olive oil, shawarma seasoning, and lemon juice or vinegar (if using), and massage it into the meat. After just a minute of massaging, the meat will look like it has absorbed the liquid. You may salt the chicken thighs at this time and cook immediately, or wait to salt them and marinate the chicken at room temperature for 20 to 30 minutes, or covered in the refrigerator overnight.
- Grill the chicken. Preheat a BBQ grill, grill pan, or another heavy-bottomed skillet over medium-high heat just until smoking, brush the pan with a little oil, salt the chicken on one side, and add it (salted side down in contact with the pan). Be sure to leave plenty of room in between each piece. Season the top side with a little salt and cook the chicken without moving it for about 7 to 8 minutes to get a good sear. Flip the chicken over and continue cooking for 7 to 8 more, or until the chicken is cooked through.
Notes
- If you have thick or uneven chicken thighs, you can use a meat mallet (or empty wine bottle) to pound them out to make them thinner so it cooks more evenly and more quickly. Be sure to adjust your cooking time because thinner cuts of chicken will cook more quickly, whereas thicker cuts may take a couple of extra minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Meat + Chicken
- Method: Grilled or Pan-Seared
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 ounce serving
