Cast Iron Chicken Shawarma

Chicken, Meat Entrees August 9th, 2020
Prep Time
10 Min
Cook Time
20 Min
Serving
6 Pieces

This chicken shawarma recipe is bold and spicy! The marinade is packed with rich spices but the best method to bring out the flavor is cooking with a cast iron pan or a grill if you don’t have one. Enjoy this chicken shawarma in a variety of ways, such as over a green salad, with roasted vegetables and rice, or in a wrap.

Ingredients

For the marinade

  • 1 large garlic clove , minced
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1 Tbsp ground cardamom
  • 1 tsp ground cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp Black pepper
  • 2 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 2 lbs skinless and boneless chicken thighs

For the yogurt sauce

  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 Tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Combine the marinade ingredients in a large ziplock bag.
  2. Add the chicken thighs to the ziplock bag, close the bag, and massage/rub the marinade into the chicken thighs with your hands.
  3. Marinate overnight or up to 24 hours.
  4. Combine the yogurt sauce ingredients in a bowl and mix. Cover and put in the fridge until ready to serve.
  5. Heat the cast iron pan on medium high heat and place chicken thighs in pan.
  6. Cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes.
  7. Remove chicken thighs from heat and let it rest for 5 minutes on a plate off to the side.
  8. Prepare your salad or wrap ingredients and add your chicken shawarma with the yogurt sauce.