Middle Eastern Chicken Shawarma Recipe Pan Fried on the Stovetop

Our chicken shawarma recipe will make you richly spiced tender chicken thigh pieces pan-fried in minutes to replicate the flavour of traditional chicken shawarma. A shawarma is a sandwich in the Middle East, made to order after the shawarma guy slices chicken or beef off vertical spits. Typically rolled in flat bread, shawarma plates without bread are also popular.

Prep Time10

Cook Time10

Marinating Time1

Course: lunch, dinner

Cuisine: Arabic, Middle Eastern

Servings:

Calories: 302kcal

Author: Lara Dunston

Equipment

Ingredients

¼ tsp ground cumin
¼ tsp ground allspice
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cloves
¼ tsp ground paprika
¼ tsp salt
¼ tsp white pepper
¼ tsp onion powder
½ cup yoghurt Greek-style
4 garlic cloves crushed
2 tbsp extra virgin olive oil
2 tbsp lemon juice
500 g skinless chicken thigh fillets
2 tbsp olive oil

Metric - US Customary

Instructions

In a small bowl, combine the dried spices, salt, pepper, and onion powder so that they’re well blended.
To a large lidded container, which you’ll use to marinate your chicken in, add the spice mix, yoghurt, crushed garlic cloves, extra virgin olive oil, and lemon juice, and stir thoroughly to combine well to make the marinade.
Slice the skinless chicken thigh fillets into 2.5 cm wide strips (the length will vary and that’s okay), then transfer the chicken pieces to the container, stir to thoroughly coat each piece in the spiced yoghurt marinade, then refrigerate to marinate from 1 hour minimum up to 24 hours maximum.
Pour the olive oil into a large fry pan or griddle pan to coat the surface, and heat over medium-high, until the oil is shimmering.
Use tongs to transfer the chicken pieces to the pan so they’re separated. (You’ll probably need to fry the chicken in two batches.) Fry the pieces on one side for 4-5 minutes; use tongs to turn the pieces, beginning with the first piece; then fry the other side for 3-4 minutes.
Try a piece – the chicken should be just-cooked and juicy; if it’s not ready, shake the pan to toss the chicken and fry for another minute – then transfer the lot to a lidded casserole pot to keep the chicken warm while you fry the second batch.
When you’re ready to eat, lay some warmed pita bread onto a serving plate, pile the chicken pieces onto the flatbreads, which will soak up the spiced oily juices, sprinkle with fresh coriander or flat-leaf parsley, and serve with more rounds of pita or other flatbreads, toum or a garlicky lemon yoghurt sauce, fried potatoes, mezze, and salads.

Notes

Garnish: fresh coriander (cilantro) or flat-leaf parsley
To serve: warmed pita/flatbreads, toum/garlicky lemon yoghurt sauce, and an assortment of mezze and salads.

Nutrition