Creamy Chicken Shawarma Skewers Recipe
Introduction
Chicken Shawarma is a flavorful Middle Eastern dish featuring tender, marinated chicken thighs cooked to perfection. This recipe combines aromatic spices and a tangy yogurt marinade for an easy and delicious meal that’s perfect for weeknight dinners or entertaining guests.
Ingredients
- 8 chicken thighs
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 2 teaspoons salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 cup yogurt
- 3 tablespoons tomato paste
- Juice of 1/2 lemon (about 3 tablespoons)
- 1 tablespoon olive oil
Instructions
- Step 1: Place the chicken thighs in a large bowl.
- Step 2: Sprinkle smoked paprika, cumin, onion powder, coriander, salt, and black pepper evenly over the chicken.
- Step 3: Add the yogurt, tomato paste, lemon juice, and olive oil. Rub all the ingredients together until the chicken is thoroughly coated with the marinade.
- Step 4: Thread the chicken thighs onto skewers, pushing the pieces together tightly.
- Step 5: Line a deep baking dish with aluminum foil. Ensure the dish is narrower than the length of the skewers to allow the skewers to rest on the sides without the chicken touching the bottom.
- Step 6: Place the skewers on the rim of the baking dish so the chicken is suspended above the bottom. Alternatively, stack the chicken on a vertical skewer.
- Step 7: Bake in the oven at 425°F (220°C), covered with foil, for 25 minutes.
- Step 8: Remove the foil and bake for an additional 25–30 minutes until the chicken is cooked through and slightly charred.
- Step 9: Use a sharp knife to shave thin slices off the cooked chicken and serve immediately.
Tips & Variations
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Serve with warm pita bread, garlic sauce, and fresh vegetables for a traditional shawarma experience.
- You can substitute chicken thighs with boneless breasts, but thighs remain juicier and more flavorful.
Storage
Store leftover shawarma in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or oven to retain juiciness. Avoid microwaving to prevent drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without skewers?
Yes, you can arrange the marinated chicken thighs on a baking sheet or in a baking dish and cook without skewers. Just be sure to turn them halfway through cooking for even browning.
What can I use instead of yogurt in the marinade?
If you don’t have yogurt, you can substitute with buttermilk or a mixture of sour cream and lemon juice. These alternatives help tenderize the chicken while adding tangy flavor.
Print
Creamy Chicken Shawarma Skewers Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
This Chicken Shawarma recipe features tender, flavorful chicken thighs marinated in a rich blend of spices, yogurt, tomato paste, lemon juice, and olive oil. The marinated chicken is skewered and oven-baked to perfection, then thinly sliced for serving. This dish is inspired by traditional Middle Eastern street food and offers a delicious and aromatic meal that can be enjoyed in wraps, salads, or on its own.
Ingredients
Chicken and Marinade
- 8 chicken thighs
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 2 teaspoons salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 cup yogurt
- 3 tablespoons tomato paste
- Juice of 1/2 lemon (about 3 tablespoons)
- 1 tablespoon olive oil
Instructions
- Place the chicken in a bowl: Start by putting the 8 chicken thighs into a large mixing bowl to prepare for marinating.
- Season: Sprinkle the smoked paprika, cumin, onion powder, coriander, salt, and black pepper evenly over the chicken.
- Marinate: Add the yogurt, tomato paste, lemon juice, and olive oil to the bowl. Rub and mix everything thoroughly so each chicken thigh is well coated with the marinade mixture.
- Skewer the chicken: Thread the marinated chicken thighs onto skewers, pushing them together tightly to ensure they hold their shape while cooking.
- Prepare the baking dish: Line a deep baking dish with aluminum foil, making sure the dish’s width is less than the length of the skewers so the skewers can rest on the edges without the chicken touching the bottom.
- Arrange the skewers: Rest the ends of the skewers on the rim of the prepared baking dish so the chicken is suspended and not touching the foil surface. Alternatively, use a vertical skewer setup to stack the chicken.
- Bake: Preheat the oven to 425°F (220°C). Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 25-30 minutes until the chicken is cooked through and nicely browned.
- Shave and serve: Once baked, use a sharp knife to thinly slice the chicken off the skewers. Serve immediately as desired, with pita, salads, or accompaniments.
Notes
- Ensure the chicken is marinated for at least 1 hour, or overnight if possible, for best flavor penetration.
- If you don’t have skewers, you can bake the chicken thighs directly in a baking tray but turn halfway through cooking.
- Serving suggestions include wrapping the chicken in pita bread with garlic sauce and pickles or adding it on top of a fresh salad.
- Adjust the salt and pepper quantities to your taste preferences.
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful during baking.
- Prep Time: 15 minutes (plus 1 hour marinating time recommended)
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Middle Eastern Chicken, Oven-Baked Shawarma, Spiced Chicken Thighs, Shawarma Recipe
