EgyptianMain course
Shawarma
This shawarma recipe features chicken thighs marinated in a fragrant blend of coriander, cumin, cardamom, cayenne, and paprika, brightened with lemon juice and olive oil. The chicken marinates overnight, allowing the flavors to deepen, before hitting a hot grill until nicely charred and cooked through. Serve it sliced, tucked into warm pita with a cool, garlicky yogurt sauce, crisp lettuce, and fresh tomato.
Method
9 steps · 55 min total
- 01
Combine Marinade
In a large ziplock bag or bowl, whisk together the coriander, cumin, cardamom, cayenne pepper, paprika, lemon juice, and olive oil. - 02
Coat Chicken
Add the chicken thighs to the marinade. Use your hands to ensure each piece is thoroughly coated; if using a ziplock bag, seal it and massage to distribute the spices evenly.
