Chicken Shawarma
Golden-skinned cast iron chicken, crispy and caramelized skin.
Prep Time: 10 minutes (plus marinating time)
Cook Time: 20–25 minutes
Total Time: ~35–40 minutes
Servings: 2–3
Ingredients:
Chicken Shawarma
• 1 lb chicken breast or thighs (sliced)
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp oregano
• 1/2 tsp cinnamon (optional)
• 1/2 tsp coriander
• Salt + pepper
• Juice of 1/2 lemon
Instructions:
In a bowl, mix Greek yogurt, garlic, spices, lemon juice, salt, and pepper.
Add chicken and coat well. Marinate for at least 30 minutes (or overnight for best flavor).
Heat a cast iron skillet over medium-high heat.
Sear chicken until golden, charred in spots, and fully cooked (about 5–7 minutes per side depending on thickness). Remove and let rest.
Slice chicken and serve over veggies or alongside them
Serve with:
Carrot fries: carrot sticks tossed in olive oil, smoked paprika, and a pinch of cumin, roasted until edges caramelize and the centers are tender-sweet.
Turmeric quinoa: quinoa cooked in chicken stock with turmeric and a bay leaf, fluffed with chopped parsley and a squeeze of lemon for brightness.
Roasted eggplant and zucchini: wedges tossed with olive oil, garlic, and a scatter of thyme, roasted until deeply browned and tender.
Cucumber and tomato salad: ripe tomatoes and crisp cucumbers sliced simply, dressed with lemon, olive oil, chopped mint, and a scatter of flaky sea salt.
Presentation and service: Arrange the shawarma at the center of a large platter and surround it with small bowls.
