Chicken Shawarma Recipe

Step 1

Finely chop the onion.

Step 2

Add all the marinade ingredients (oil, yogurt, vinegar, onion, and spices) to a large bowl and mix well to combine.

Step 3

Cut the chicken into thin slices.

Step 4

Add the chicken slices to the bowl with the marinade and toss to coat. Cover the bowl, place it in the fridge, and marinate for at least four hours or overnight (no longer than 24 hours maximum).

Step 5

Remove the chicken from the fridge about 20 minutes before cooking to allow it to come to room temperature.

Step 6

On the stovetop: Heat a large skillet over medium heat (no need to add oil). Once hot, add the chicken and sauté, stirring often, for about 12-15 minutes until deep golden and fully cooked.On the Grill: Use an electric grill (over medium-high heat) or charcoal BBQ. Oil the grates slightly. Cook for about 3-4 minutes on one side. Then turn and cook until nicely charred and cooked through. It's best to cook the chicken with the lid down. Roast in the oven: Bake the chicken at 400ºF/200ºC for 10-15 minutes (depending on how large your pieces are). If you're using large fillet-style pieces, then this is more likely to be 20-25 minutes. Optionally, use the broiler for more browning at the end.

Step 7

Check for doneness - the chicken should be cooked through and when pierced with a fork, any juices should run clear and it should be easy to shred. You can also use a thermometer to check the internal temperature is 165ºF/74ºC.

Step 8

Once cooked, remove the chicken from the heat and allow it to rest for a few minutes before serving.