Authentic Stovetop Chicken Shawarma
Juicy, crispy chicken shawarma with a traditional Lebanese spice marinade, cooked in one skillet in under 30 minutes. Perfect for pitas, bowls, or salads!
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 garlic cloves minced
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
For Serving (Optional):
- Warm pita bread
- Toum garlic sauce or tahini sauce
- Sliced tomatoes lettuce, and onions
- Pickled turnips
Instructions
- Pat the chicken thighs completely dry with paper towels. If large, slice into smaller strips.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, cardamom, cumin, cinnamon, and red pepper flakes to form the marinade.
- Add the chicken to the bowl and toss until every piece is evenly coated. For best results, cover and marinate in the refrigerator for at least 1 hour (or up to 24 hours).
- When ready to cook, let chicken sit at room temperature for 10 minutes. Heat a large cast iron or heavy bottomed skillet over medium high heat until very hot.
- Add the chicken in a single layer (cook in batches if needed) and cook undisturbed for 7-8 minutes to develop a deep golden brown crust.
- Flip the chicken pieces and continue cooking for another 4-7 minutes, stirring occasionally, until the chicken is cooked through and crispy on all sides (internal temperature of 165°F).
- Transfer to a platter and serve immediately with warm pita, sauces, and fresh vegetables.
Notes
- For more tender chicken (especially if using breast), add 2-3 tablespoons of plain Greek yogurt to the marinade.
- For extra flavor, marinate one thinly sliced small onion with the chicken and cook it together.
- Store leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.