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Chicken Shawarma Marinade

Chicken Shawarma Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • ¼ cup plain whole-milk yogurt
  • 3 tbsp olive oil, plus more for the pan
  • 3 tbsp fresh lemon juice
  • 4 garlic cloves, minced
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp ground coriander
  • ¾ tsp kosher salt (Diamond Crystal)
  • ½ tsp ground turmeric
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional)

Method
 

  1. Whisk yogurt, oil, lemon juice, garlic, and all spices in a large bowl or bag until smooth.
  2. Add chicken thighs, rubbing the marinade into every surface, and let them rest 20 to 30 minutes at room temperature.
  3. Heat oven to 425°F (220°C) and oil a sheet pan. Lift chicken from the marinade, spread pieces in a single layer, and roast 20 to 25 minutes until edges char in spots.
  4. Rest for 5 minutes, slice against the grain, and serve with the pan juices spooned over top.

Notes

The marinade is bright and garlicky before it cooks; a short 20-minute rest at room temperature is enough to start seasoning the chicken while the oven heats up. If you want to marinate longer, pop it in the fridge for up to 8 hours and let it come to room temp before roasting.