2 pounds boneless, skinless chicken thighs
1/4 cup olive oil
2 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and black pepper.
2. Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Preheat your grill or a cast-iron skillet over medium-high heat.
4. Remove the chicken from the marinade and grill or cook in the skillet for about 5-7 minutes on each side, or until charred and cooked through.
5. Let the chicken rest for a few minutes before slicing it thinly.
6. Serve the chicken shawarma with your choice of sides, such as warm pita bread, salad, and sauces.
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Variations & Tips
For a spicier version, add a pinch of cayenne pepper to the marinade. If you prefer a milder flavor, reduce the amount of garlic. You can also try using chicken breast instead of thighs, but be mindful that it may not be as juicy. For a vegetarian option, substitute the chicken with thick slices of eggplant or portobello mushrooms, marinating and cooking them in the same way. To add a touch of sweetness, include a tablespoon of honey in the marinade.
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