If you asked my favorite type of food I would easily answer with anything authentic. I love the bold flavor combinations of other countries like cinnamon, curry, cilantro, smoked paprika & cumin. My top 5 meals probably contain chili powder. Take me to any Indian, Mexican, African or Turkish restaurant & I’ll call it heaven.
If you’re unfamiliar with Shawarma, it is a Middle Eastern method of meat preparation that involves roasting over a spit but can also refer to how the meat is served. No matter how it’s plated my favorite thing about shawarma is the seasonings. You can certainly make your own seasoning mix but I usually purchase mine.
You should definitely enlist the help of someone with little hands for making this marinade. It’s easy to mix & if your kids are like mine, pouring tops their list of favorite activities.
Add your chicken thighs to your marinade. You can do this in a food storage bag or a large mixing bowl, depending on how much space you have to refrigerate it. You can certainly use utensils but I find getting my hands right in that mixing bowl is the best way to make sure all your chicken is coated evenly.
The marination time is up to you. You can do this the night before or the morning of but I’d give it at least 2 – 4 hours so the flavors can really meld. Once your chicken has marinated for a few hours it’s time to grill it up.
Serve your chicken thighs over a bed of beautiful purple cabbage & cover with a drizzle of lemon juice & more fresh cilantro. These could also be served along side Indian Spiced Parsnips & Carrots or Spiced Sweet Potato Sticks.
Shawarma Chicken Thighs
- For the marinade: 1 Onion, diced
- 2 Tablespoons Butter, melted
- Juice of 1 Lemon
- 1 Teaspoon Salt
- 2 Tablespoons Shawarma Seasoning
- 2-4 Bulbs of Garlic, Minced
- ⅓ - ¼ Cup Fresh Cilantro
- 1-1.5 lbs Skinless Chicken Thighs (about 6-8 thighs)
- First make your marinade by combining all the ingredients except the chicken in a large bowl or food storage bag.
- Allow chicken to marinate for at minimum 2 hours but preferably longer.
- Preheat your outdoor grill for medium heat.
- Remove chicken from storage container & make sure it's evenly coated with seasonings.
- Place on a hot grill for about 10 minutes each side, turning once & checking for doneness before removing.
- Chicken thighs will shrink & plump a bit when you cook them & because they are dark meat, they are less likely to dry out.
- Serve them on a bed of gorgeous purple cabbage & drizzle with lemon juice & cilantro.
This post contains an Amazon Affiliate link. If you choose to purchase anything through my links, at no extra cost to you, Eat Your Beets gets a few pennies. Thanks for helping to support Eat Your Beets.