Ultimate Chicken Shawarma Recipe

In a large mixing bowl, combine all dry spices: cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and black pepper. Whisk together thoroughly.

Add minced garlic to the spice mixture, stirring to create an aromatic paste.

Pour olive oil into the spice mixture and stir well. Add yogurt, mixing until completely smooth.

Drizzle in apple cider vinegar and fresh lemon juice. Mix everything until you have a thick, fragrant marinade.

Pat chicken thighs dry with paper towels and cut larger pieces into uniform sizes for even cooking.

Add chicken to the marinade bowl and massage the marinade into every piece until completely coated.

Let chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.

Heat a large skillet or grill pan over medium-high heat. Cook chicken in batches to avoid overcrowding.

Add marinated chicken to the hot pan and sear undisturbed for 4-5 minutes to create caramelized edges.

Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F (74°C).

Remove from heat and let rest for 5 minutes to allow juices to redistribute.

Slice chicken into thin strips against the grain for tender pieces.

Serve with warm pita bread, fresh vegetables, and desired toppings.