A platter of chicken shawarma with dip and sides.

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Making Chicken Shawarma at home is a lot easier than you think. You only need a handful of ingredients and you’ll have this juicy and flavorful chicken in no time. No fancy equipment needed, all you need is a large cast iron skillet! Learn how to make it at home with just a few simple ingredients!

If you’ve ever walked past a shawarma restaurant, then you would have seen the giant shawarma machine with the meat rotating on it. To serve, they’ll shave off thin slices off the meat. It might make you think you need something similar to make restaurant quality shawarma at home but you can actually make homemade Chicken Shawarma very easily!

If you’d like to try more authentic and delicious Lebanese recipes like this recipe, here are a few that my family loves for me to make: Kafta and Potato Stew, Vermicelli Rice, and my Baba Ghanouj. They’re super easy to make and are so delicious!

Why You’ll Love This

  • It uses pantry staples. The ingredients used to marinate the chicken thighs are what’s always in my kitchen! It’s a great last minute meal! 
  • It’s so easy to change up. You can eat this on it’s own, you can make it into a chicken shawarma sandwich, or you can stuff the chicken shawarma into a pita bread!
  • It’s freezer friendly. Make a large batch and freeze half for later so if you’re suddenly craving a shawarma sandwich, you can pull some out and enjoy!

What You’ll Need

  • Chicken thighs — use boneless, skinless chicken thighs for ease
  • Dry cilantro
  • Salt
  • Black pepper
  • Yogurt — use full fat yogurt
  • Garlic
  • Olive oil
  • Shawarma spice
  • Lemon juice
Ingredients needed to make chicken shawarma.

How To Make Chicken Shawarma 

  • Marinate the chicken: Pat the chicken thighs dry with a paper towel and trim off any fats if needed. Transfer to a bowl. Combine the dry cilantro, yogurt, garlic cloves, lemon juice, black pepper, salt and shawarma spices. Add the marinade to the chicken thighs and coat well with the chicken. Cover and allow to marinate for at least 30 minutes if you have time.


This article was originally published by cookinwithmima.com. Read the original article here.

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