The best homemade shawarma recipe using the most amazing (and easy!) spice mixture. Great for salads, wraps + bowls!
5 stars (21 ratings)
Ingredients
2tablespoonsolive oil
1tablespoonwater
1tablespoonlemon zest
1tablespoonfreshly squeezed lemon juice
3clovesgarlic, minced
2teaspoonsground coriander
2teaspoonssweet paprika
2teaspoonsground cumin
1teaspoonground turmeric
½teaspoonground cinnamon
½teaspoonground ginger
¼teaspooncayenne pepper
¼teaspoonground cardamom
Kosher salt and freshly ground black pepper, to taste
2poundsboneless, skinless chicken thighs
1 ½tablespoonscanola oil
Instructions
SPICE MIXTURE: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon salt and 1/2 teaspoon pepper.
In a gallon size Ziploc bag or large bowl, combine chicken and SPICE MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium high heat.
Brush chicken with canola oil; season with salt and pepper, to taste.
Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.