Homemade Pan-Seared Chicken Shawarma
Easy homemade Chicken Shawarma with yogurt marinade, warm spices, and tahini sauce. Ready in 45 minutes with common pantry ingredients.
Ingredients
- 2.5 pounds boneless, skinless chicken breasts, cut into 1-inch thick cutlets
- 1 cup plain Greek yogurt
- 4 tablespoons fresh lemon juice
- 7 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1.75 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.75 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon ground cinnamon
- 4 tablespoons extra virgin olive oil, divided
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 6 pita breads
- 1 medium yellow onion, thinly sliced
- 2 medium beefsteak tomatoes, diced
- 1 medium English cucumber, julienned
- 3 tablespoons tahini paste
- 2 tablespoons water
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
- 1
Combine Greek yogurt, lemon juice, minced garlic, paprika, cumin, coriander, turmeric, cayenne, cinnamon, 3 tablespoons olive oil, salt, and black pepper in a large bowl.
- 2
Submerge chicken cutlets in the yogurt marinade, ensuring each piece is thoroughly coated on both sides.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to fully penetrate the chicken.
- 4
Remove the marinated chicken from the refrigerator 30 minutes before cooking to bring it to room temperature for even, consistent cooking.
- 5
While the chicken comes to temperature, prepare all components: whisk together tahini, water, 1 minced garlic clove, and a pinch of salt to create a creamy sauce, then arrange sliced onion, diced tomatoes, and julienned cucumber on a serving platter.
- 6
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- 7
Working in batches if needed to avoid crowding the pan, place marinated chicken cutlets into the hot skillet and sear without moving them for 5-6 minutes until the bottom develops a golden-brown crust.
- 8
Flip each chicken piece carefully and cook the second side for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
- 9
Transfer the cooked chicken to a cutting board and allow it to rest for 3-5 minutes before slicing.
- 10
Slice the rested chicken against the grain into thin, bite-sized strips, which creates the characteristic tender, authentic shawarma texture.
- 11
Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp kitchen towel and microwave for 20-30 seconds until soft and pliable.
- 12
Assemble each pita by spreading a layer of tahini sauce on the bread, topping with a generous portion of sliced chicken, then adding onions, tomatoes, cucumber, and fresh cilantro if desired.
- 13
Serve immediately while the chicken and pita are still warm, with extra tahini sauce on the side for drizzling.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Greek yogurt | Plain nonfat yogurt or coconut yogurt | Reduces saturated fat while maintaining the tenderizing and flavor-infusing properties of the marinade |
| Olive oil (4 tablespoons) | Avocado oil (2 tablespoons) or cooking spray | Reduces total fat intake and inflammation markers while maintaining high-heat cooking capability |
| Pita bread (white/refined) | Whole wheat pita bread or lettuce wraps | Increases fiber content and reduces blood sugar impact from refined carbohydrates |
| Tahini sauce with water | Greek yogurt-based sauce with lemon and garlic | Decreases fat and increases probiotic content while maintaining creaminess and tanginess |
| Chicken breast | Skinless chicken thighs | Provides higher levels of anti-inflammatory omega-3 fatty acids and iron while remaining lean |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 428 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 78mg |
| Sodium | 598mg |
| Carbohydrates | 38g |
| Fiber | 8g |
| Sugar | 3g |
| Protein | 50g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
