Spicy Chicken Shawarma with Hummus
This Spicy Chicken Shawarma with Hummus brings bold Mediterranean flavors to your home kitchen in under 40 minutes. Juicy chicken thighs are marinated in a warm blend of cumin, paprika, turmeric, and cayenne, then seared to golden perfection and served alongside creamy hummus and warm pita bread.
Equipment
- Large cast iron skillet or grill pan
- Large mixing bowl
- Cutting board
- Instant-read meat thermometer
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric
- 0.5 teaspoon cayenne pepper adjust to taste
- 4 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper
For Serving
- 1 cup hummus store-bought or homemade
- 4 rounds pita bread warmed
- 1 cup cherry tomatoes halved
- 1 small cucumber thinly sliced
- 0.5 red onion thinly sliced
- 0.25 cup fresh parsley chopped
- 2 tablespoons tahini or yogurt sauce for drizzling
Instructions
- In a large bowl, whisk together the olive oil, smoked paprika, cumin, coriander, turmeric, cayenne, minced garlic, lemon juice, salt, and black pepper until a smooth marinade forms.
- Add the chicken thighs to the bowl and toss thoroughly to coat every surface with the marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours for the most flavorful result.
- Heat a large cast iron skillet or grill pan over medium-high heat until very hot, about 2 minutes. A properly preheated pan is essential for achieving a caramelized, slightly charred crust.
- Add the marinated chicken thighs in a single layer, being careful not to overcrowd the pan. Cook for 5 to 6 minutes per side without moving, until deeply golden and cooked through to an internal temperature of 165 degrees Fahrenheit.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice into thin strips against the grain.
- While the chicken rests, warm the pita rounds in a dry skillet over medium heat for 30 to 45 seconds per side, or wrap in foil and heat in a 350 degree Fahrenheit oven for 5 minutes.
- To assemble, spread a generous layer of hummus onto each warm pita or plate. Top with the sliced spicy chicken, cherry tomatoes, cucumber, and red onion. Garnish with fresh parsley and a drizzle of tahini or yogurt sauce. Serve immediately.
Notes
For best results, marinate the chicken overnight. Do not skip the resting period after cooking as it keeps the chicken juicy. Cook in batches if needed to avoid crowding the pan. Leftover chicken keeps in the refrigerator for up to 4 days and freezes well for up to 2 months. Reheat in a hot skillet with a small splash of olive oil rather than the microwave.