Hello, lovely readers! Al here, and I’m excited to take you on a culinary journey to the Middle East with a dish that is full of flavor and perfect for any occasion. Whether you’re planning a casual weeknight dinner or hosting friends over the weekend, this Za’atar Spiced Chicken Shawarma is sure to impress.
There’s something about the combination of spices in Middle Eastern cuisine that captivates my taste buds. Za’atar, with its fragrant mix of earthy and herbal notes, is a particular favorite of mine. It’s a spice blend I always keep in my pantry, as it transforms any dish into a delightful flavor explosion. Today, it’s the star of our shawarma, imbuing the chicken with its magical allure.
My love for shawarma began a few years ago during a trip with my wife to London, where we stumbled upon a bustling Middle Eastern food market. We were drawn to the rich aromas and vibrant colors, and it was there that I had my first taste of authentic shawarma. That moment stuck with me, and I’ve since been on a mission to recreate that experience in our own kitchen.
This chicken shawarma recipe is not only bursting with flavor but also quite straightforward to prepare. The key is to let the chicken marinate in the za’atar blend for at least an hour, allowing those wonderful flavors to infuse every bite. As the chicken bakes in the oven, your home will be filled with the most inviting scents, building anticipation for the feast ahead.
To complement the juicy chicken, we’re adding sumac onions—a tangy twist that provides a delightful contrast to the savory elements. Sumac, with its tart and lemony notes, is another delightful ingredient from the Middle Eastern spice cabinet. When it coats the sliced red onions, it adds a refreshing zing to the dish.
Of course, no shawarma is complete without a delicious sauce. Our garlic tahini sauce is creamy, nutty, and just the right amount of garlicky, tying all the components together. I often find myself doubling this part of the recipe because my friends simply can’t get enough!
Once everything is ready, it’s time to assemble. I love setting up a little shawarma station at the dining table with warm flatbreads, fragrant chicken, zesty onions, and the delectable sauce. It’s a fun, interactive way for everyone to personalize their wrap, making it the perfect dish for casual gatherings.
So, gather your loved ones, roll up your sleeves, and enter the realm of Middle Eastern flavors. I hope this shawarma brings you as much joy and satisfaction as it does for me every time I make it.
Happy cooking, and until next time, keep exploring and experimenting in your kitchen!
Ingredients
– 500g boneless chicken thighs, cut into strips
– 2 tablespoons za’atar spice blend
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– 1 lemon, juiced
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 2 large red onions, thinly sliced
– 1 tablespoon ground sumac
– 4 pieces of flatbread or pita
– 200g plain yogurt
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– 1 garlic clove, minced
– Salt to taste
– Fresh parsley, chopped, for garnish
Method
1. In a large bowl, combine the za’atar spice blend, olive oil, minced garlic, lemon juice, salt, and black pepper. Add the chicken strips to the mixture, ensuring they are well coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
2. Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
3. Place the marinated chicken strips on the prepared baking tray. Bake for 20-25 minutes, or until the chicken is fully cooked and has a slightly charred appearance.
4. While the chicken is baking, prepare the sumac onions. In a bowl, toss the thinly sliced red onions with the ground sumac. Set aside.
5. To make the garlic tahini sauce, mix together the yogurt, tahini, lemon juice, minced garlic, and salt in a bowl until smooth. Adjust seasoning to taste.
6. Once the chicken is ready, remove it from the oven and let it rest for a few minutes.
7. Warm the flatbread or pita in a pan or oven for a couple of minutes until soft and pliable.
8. To assemble, place a portion of the baked chicken onto each piece of flatbread. Top with sumac onions, a generous drizzle of garlic tahini sauce, and a sprinkle of fresh parsley.
9. Serve immediately, allowing guests to wrap or fold the flatbread as they enjoy the shawarma.
