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Craving the tantalizing flavors of Middle Eastern street food? This chicken shawarma marinade brings together aromatic spices, tangy lemon juice, and just the right touch of heat. The result is tender, juicy chicken brimming with lively flavor—perfect for wraps, salads, or heaping onto a warm pita.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- ¼ cup olive oil
- Juice of 1 large lemon
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper (optional for extra heat)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
Begin by whisking together the olive oil, lemon juice, and minced garlic in a medium-sized bowl. Stir in the cumin, coriander, paprika, turmeric, cayenne (if you like a little kick), salt, and black pepper until the mixture forms a fragrant paste.
Place the chicken in a large zip-top bag or shallow dish, and pour the marinade over the pieces. Gently massage the marinade into the chicken so that every bite is coated in those bold spices. Cover and let it rest in the fridge for at least two hours or up to overnight for maximum flavor.
When you’re ready to cook, preheat your oven to 425°F (220°C) or warm up an outdoor grill. Arrange the chicken on a baking sheet (or grill grates) and cook for about 20–25 minutes, flipping once, until the chicken is golden and cooked through.
Now comes the fun part: building your meal. Try nestling your succulent chicken pieces into a warm pita along with fresh tomatoes, sliced cucumbers, and a cloud of creamy tzatziki or garlic sauce. Call your creation “Wonderfully Tangy Chicken Shawarma Pitas” and get ready for an explosion of flavor in every bite.
This recipe is great because it’s surprisingly simple yet delivers robust flavor. It suits everyone from meal preppers looking for versatile protein to families hungry for a fresh twist on roast chicken. If you prefer milder heat, dial back on the cayenne or leave it out entirely. You can also swap in tofu or cauliflower for a vegetarian version—just marinate and roast as usual. However you spin it, this marinade brings big, bright tastes to the table, making your next dinner a warm and satisfying affair.
