Chicken Shawarma is traditionally cooked rotisserie style, but this weeknight version expedites the process without skimping on flavor. Slicing the chicken thighs into strips before marinating means this cooks up quickly and goes from pan to pita (or quinoa bowl) in minutes. The Chicken Shawarma Bowls are shown here topped with easy-to-prep veg and store-bought hummus thinned with a little lemon juice for dressing.
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- pinch ground allspice
- 1 tsp Kosher salt
- 1/2 tsp ground pepper
- 3 minced garlic cloves
- 2T lemon juice
- 3T olive oil
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch strips
- Cooked rice or quinoa, or naan or pita
- Assorted fresh vegetables, like lettuce, tomatoes and cucumber
- Lemon wedges
In a bowl, make the marinade by combining first 11 ingredients (paprika through olive oil). Transfer marinade to a zip top bag and add chicken.
Marinate the chicken for at least 6 hours, up to 24 hours (perfect for prepping on Sunday for Monday dinner). When ready to cook, heat a large skillet over medium heat. Add chicken to pan (discard marinade) and cook, stirring often, until chicken is cooked through, about 6-8 minutes.
Serve chicken atop rice or quinoa, alongside naan or pita, and topped with fresh vegetables. Thin store-bought hummus with a little water or lemon juice to make an easy dressing.