Chicken Shawarma Marinade

Yield

4–6 servings · 2 lbs marinated chicken

Cook time

12–16 minutes

Ingredients

• 2 lbs boneless, skinless chicken thighs or breasts
• 3 tablespoons homemade shawarma seasoning
• 3 tablespoons olive oil
• 3 tablespoons plain yogurt
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon salt, or to taste

Method

1. In a large mixing bowl, whisk together the olive oil, yogurt, lemon juice, minced garlic, shawarma seasoning, and salt until smooth.
2. Add the chicken and toss thoroughly until every piece is evenly coated with the marinade.
3. Cover and refrigerate for at least 2 hours, preferably overnight, to develop the flavor.
4. Remove the chicken from the marinade, letting excess marinade drip off. Discard the used marinade.
5. Heat a lightly oiled 12-inch skillet over medium-high heat.
6. Arrange the chicken in a single layer, cooking in batches if necessary.
7. Sear for approximately 6–8 minutes per side for boneless thighs, adjusting the time for thickness, until golden brown and cooked through.
8. For chicken breasts, reduce the heat if needed to prevent the outside from burning before the center cooks.
9. Check that the thickest part of the chicken reaches 165°F (74°C).
10. Transfer to a cutting board and let rest for 5 minutes.
11. Slice thinly against the grain and serve warm in pita wraps, over rice, or alongside a fresh salad.

Kitchen notes

Timing guide:
Cook time: Approximately 12–16 minutes (skillet method)

Practical Woman's Secret
Boneless chicken thighs are especially good for shawarma because they stay juicy during high-heat cooking. Since homemade shawarma seasoning already contains salt, adjust the additional salt to taste.