For the Chicken Shawarma

• ¼ cup olive oil
• ¼ cup lemon juice
• 2 teaspoons smoked paprika
• 2 teaspoons cumin powder
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes, more to taste
• ½ teaspoon ground cinnamon
• 4 cloves garlic, minced
• 2 pounds boneless, skinless chicken thighs, or breasts

Tahini Lemon Sauce

• ½ cup tahini
• ¼ cup lemon juice
• 2 tablespoons water
• ½ teaspoon turmeric
• ½ teaspoon kosher salt
• 4 cloves garlic, minced
• ¼ cup extra virgin olive oil

Cucumber Salad

• 1 large English cucumber, diced
• ½ small red onion, minced
• 1 pint grape tomatoes, quartered
• ¼ cup fresh parsley, minced
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt

For Serving

• Naan, Flatbread, or Pita Bread

1. Marinate Chicken. In a large mixing bowl or gallon-size storage bag, combine ¼ cup olive oil, ¼ cup lemon juice, 2 teaspoons smoked paprika, 2 teaspoons cumin powder, 1 teaspoon ground cardamom, 1 teaspoon ground turmeric, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon crushed red pepper flakes, ½ teaspoon ground cinnamon, and 4 cloves minced garlic. Add 2 pounds boneless, skinless chicken thighs (or breasts) to the marinade and toss to evenly coat the chicken. Cover and refrigerate for 60-90 minutes.
   
2. Make the Tahini Sauce. In a small bowl, whisk together ½ cup tahini, ¼ cup lemon juice, 2 tablespoons water, ½ teaspoon turmeric, ½ teaspoon kosher salt, and 4 cloves minced garlic until combined. Gradually drizzle in ¼ cup extra virgin olive oil, whisking until well combined and smooth. Cover and refrigerate until serving.
   
3. Make the Cucumber Salad. In a medium bowl, combine 1 large diced English cucumber, ½ small minced red onion, 1 pint quartered grape tomatoes, ¼ cup minced fresh parsley, 1 tablespoon fresh lemon juice, and ½ teaspoon kosher salt. Toss gently to combine. Cover and refrigerate until serving.
   
4. Pan-fry or Grill Chicken. Lightly brush a sauté pan, grill pan, or grill grates with olive oil, then preheat to medium-high heat. Once heated, place the marinated chicken on the pan/grill and cook for 4 to 5 minutes per side until nicely browned, cooked through, and slightly charred.
   
5. Rest and Slice Chicken. Remove the cooked chicken from the pan/grill and cover loosely with foil. Let it rest for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful chicken. Then, slice the chicken into long, thin strips, mimicking traditional shawarma cuts.
   
6. Toast Bread. If serving with flatbread, brush each side lightly with olive oil and toast in the sauté pan, grill pan, or directly on the grill for about 1 minute per side until lightly browned and warmed through. This enhances the flavor and texture of the bread.
   
7. Serve. Assemble your shawarma wraps by layering the sliced chicken onto the warmed flatbread, adding generous portions of the cucumber salad, and finishing with a drizzle of the lemon tahini sauce. Alternatively, arrange the chicken, salad, and sauce over a bed of rice or quinoa for a satisfying bowl, or over fresh greens for a delicious salad.
   

For Baking Chicken Shawarma: Place the marinated chicken in a single layer in a lightly greased baking dish. Bake in a preheated oven at 425 degrees F (220 degrees C) for 20-25 minutes, or until the chicken is beautifully browned and reaches an internal temperature of 165 degrees F (74 degrees C). Let the chicken rest for 10 minutes before slicing and serving as desired. Baking is a fantastic hands-off method that still delivers incredible flavor.

Instant Pot Chicken Shawarma: For a quick and easy option, use your Instant Pot. Add 1.5 cups of chicken stock to the inner pot. Transfer the marinated chicken into the inner pot. Close and lock the lid, ensuring the steam release valve is sealed. Set the Instant Pot to the Manual/Pressure Cook setting for 8 minutes on high pressure. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes before manually releasing any remaining pressure. Carefully remove the lid, take out the chicken using a slotted spoon, and then shred or dice the chicken. If you prefer a crispier chicken shawarma, you can quickly brown the shredded chicken in a large skillet with a bit of olive oil over medium-high heat for 1-2 minutes until crispy and lightly browned.

Storage: To maintain freshness and prevent sogginess, always store the cooked chicken, the cucumber tomato salad, and the tahini sauce in separate airtight containers in the refrigerator. The cooked chicken should be consumed within 3 days. The fresh salad is best within 2 days, as the vegetables will start to soften and release liquid beyond that. The lemon tahini sauce will keep well for up to 7 days, making it perfect for preparing in advance.

Nutrition