Kitchen notes · a little help before you start
Chicken Shawarma
Chicken Shawarma brings together chicken thighs, yogurt, and lemon juice. Look at the marinating step before you get the rest of dinner going. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 34 min
- Cook
- 52 min
- Total
- 90 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Middle Eastern
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
2. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
3. Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Get to know the ingredients
Chicken thighs
Look at how this ingredient comes into the method: In a large bowl, toss the chicken with olive oil, yogurt, lemon juice, garlic, and the seasoning mixture until well coated.
Yogurt
Look at how this ingredient comes into the method: In a large bowl, toss the chicken with olive oil, yogurt, lemon juice, garlic, and the seasoning mixture until well coated.
Lemon juice
Look at how this ingredient comes into the method: In a large bowl, toss the chicken with olive oil, yogurt, lemon juice, garlic, and the seasoning mixture until well coated.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Chicken Shawarma
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Drizzle with the reserved juices and serve in pitas or over rice. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the mixtures separate until their step
The method prepares more than one mixture before bringing them together. Set out the separate bowls or containers it calls for, then combine them at the stated step.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: In a small bowl, combine the cumin, ground coriander, paprika, smoked paprika, salt, cinnamon, black pepper, and ground cardamom and mix well.
Which little step is worth remembering?
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
What check should I look for as it cooks?
Keep this part of the method in view: Bake uncovered for 50 to 65 minutes or until the center of the loaf reaches 165°F.
Is there another preparation step to plan for?
The method prepares more than one mixture before bringing them together. Set out the separate bowls or containers it calls for, then combine them at the stated step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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