Chicken Shwarma Chawarma Lahme
Indulge in the bold and aromatic flavors of the Middle East with this Chicken Shwarma Chawarma Lahme recipe, where tender, marinated chicken thighs are infused with a fragrant blend of cumin, coriander, paprika, and cinnamon. Perfectly roasted or char-grilled to caramelized perfection, the juicy chicken is paired with warm pita bread and fresh vegetables like cucumber and tomato for a satisfying texture contrast. Finished with a drizzle of creamy tahini sauce and a sprinkle of fresh parsley, this shwarma is a feast for both the eyes and the palate. Whether you’re cooking for a family dinner or entertaining guests, this recipe delivers authentic shwarma flavor with minimal effort. Great for meal prepping, quick lunches, or a delicious weeknight treat!
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Ingredients
- 1 kg Boneless chicken thighs
- 250 ml Plain yogurt
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 4 Garlic cloves, minced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Ground paprika
- 0.5 tsp Ground cinnamon
- 1 tsp Ground black pepper
- 1 tsp Salt
- 1 Onion, thinly sliced
- 4 Pita bread
- 1 Cucumber, thinly sliced
- 2 Tomato, thinly sliced
- 10 g Fresh parsley, chopped
- 150 ml Tahini sauce
Directions
Step 1
In a large mixing bowl, prepare the marinade by whisking together the yogurt, olive oil, lemon juice, minced garlic, ground cumin, coriander, turmeric, paprika, cinnamon, black pepper, and salt.
Step 2
Add the boneless chicken thighs to the bowl, ensuring they’re fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Step 3
Preheat your oven to 200°C (400°F) or set your grill to medium-high heat.
Step 4
If using the oven, spread the marinated chicken and sliced onions evenly on a baking sheet lined with parchment paper or aluminum foil. Roast for 35-40 minutes, flipping the chicken halfway through, until the chicken is cooked through and slightly caramelized around the edges.
Step 5
If grilling, cook the chicken on a preheated grill for 5-6 minutes on each side, or until fully cooked and charred in spots. Place the onions in a grill-safe pan and cook alongside the chicken.
Step 6
Once the chicken is done, let it rest for 5 minutes, then slice into thin strips.
Step 7
Warm the pita bread in the oven or on a dry pan for 1-2 minutes.
Step 8
To assemble, place a warm pita on a plate and layer with a generous portion of chicken, grilled onions, cucumber slices, tomato slices, and a sprinkle of fresh parsley. Drizzle with tahini sauce before folding or rolling the pita.
Step 9
Serve immediately with extra tahini sauce or your favorite dipping sauces on the side.
Nutrition Facts
| Serving size | (2122.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3545.9 |
| Total Fat 207.5g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 882.2mg | 0% |
| Sodium 4284.6mg | 0% |
| Total Carbohydrate 197.5g | 0% |
| Dietary Fiber 30.9g | 0% |
| Total Sugars 36.7g | |
| Protein 255.7g | 0% |
| Vitamin D 124.3IU | 0% |
| Calcium 1164.4mg | 0% |
| Iron 32.9mg | 0% |
| Potassium 4616.5mg | 0% |
Source of Calories