Gluten Free Shawarma Chicken
Shawarma is one of those dishes that feels like it should be complicated, but this version comes together with pantry spices and a simple sear-to-oven technique that delivers serious results. Boneless chicken thighs soak up a bold marinade of cumin, smoked paprika, turmeric, coriander, cinnamon, and cayenne, building that warm, layered flavor that makes shawarma so irresistible. The whole spice blend is naturally free of gluten, so there's no need to hunt down specialty substitutes or stress over hidden wheat in a spice packet. Searing the thighs first locks in a gorgeous golden crust before the oven finishes them off to juicy, perfectly cooked perfection. A cool garlic yogurt sauce made with whole-milk yogurt, fresh lemon juice, and minced garlic ties everything together and takes about two minutes to stir up while the chicken marinates. Serve it sliced thin over rice for a complete, satisfying meal that feeds four and tastes like it came from your favorite spot down the street. The lemon wedges and fresh parsley at the end are optional, but honestly, don't skip them.
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Learn more →Ingredients
4 servings
For the marinade
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- 1 tsp salt
For searing
- 1 tbsp olive oil
For the garlic yogurt sauce
- ½ cup plain whole-milk yogurt
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, and 1 tsp salt until combined.
- 2
Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour and up to 8 hours.
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