I love this stovetop chicken shawarma, and you will too!
This stovetop chicken shawarma isn’t slow roasted on a spit like traditional shawarma, but it has all the flavor and texture. Promise. The trick is in the cooking temperatures and a killer marinade that gives this amazing flavor. This shawarma is quick to make and is great in wraps, pita pockets and salads. Make a batch and keep it in your fridge and you’ll have multiple lunch or dinner options ready in minutes!
How to get tender chicken shawarma quick
There are few key ingredients that help keep this chicken tender and flavorful. I use chicken breast for most of my recipes, and people often ask how to keep it form drying out. The trick is to not over cook the chicken, but adding ingredients like yogurt, lemon juice or vinegar help keep the chicken tender. This stovetop chicken shawarma has all three, so you bet it’s gonna be the best. Besides these ingredients, cinnamon, nutmeg and cumin lend a hand in adding flavor, making this my favorite shawarma recipe of all time!
You can use this marinade for all types of shawarma
I use this marinade for chicken most often, but I have made it using lamb and beef and I can report that it is delicious every time. The yogurt, lemon juice and vinegar break the beef and lamb down so well that it actually doesn’t take much longer than chicken to cook, and the flavors are amazing. Out of the beef and lamb, I have to say that beef is my favorite, second to the chicken shawarma. The cooking process and everything else stays the same.
The possibilities are endless with this stove top chicken shawarma
I use this chicken shawarma in so many ways. If you’re looking for a low carb meal add your shawarma to salads like my fattoush or just top your delicious homemade hummus with it. I add this is wraps, shawarma sandwiches and pita pockets. This chicken stays great in the fridge uncooked for up to 3 days in an airtight container, but you can also cook it and keep it in the fridge for 3-4 days. It’s great for meal prep, especially if you’re trying to eat better. Having this ready to eat will save you from mindless snacking.
Stovetop Chicken Shawarma
- 1 pound chicken breast or chicken thighs
- 3 tbsp yogurt or greek yogurt
- 2 tbsp lemon juice
- 1 tbsp vinegar
- 1 clove garlic crushed
- 1/2 tsp gound cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cinnamon
- 1/6 tsp nutmeg
- 1-2 tbsp oil for cooking
- Thinly slice the chicken. Add it to a medium sized bowl with all the remaining ingredients barring the oil. Mix well and marinate for at least 10 minutes. A few hours or overnight in the fridge works as well.
- Heat 1 tbsp oil in a large wok and saute the chicken, mixing occasionally. Cook until the water has dried up and the chicken is caramelized on one side.
- Serve in salad bowls, grain bowls, sandwiches or pita pockets.
- To store, refrigerate in an airtight container.
Have you tried this Mediteranean classic?
I love hearing your feedback. If you tried this recipe I’d love to hear how it turned out in the comments below!Add to favorites