Shawarma-Marinated Chicken Thighs with Herb Salad and Lemons

Serves 6

Shawarma-Marinated Chicken Thighs with Herb Salad and Lemons.

By Camille Styles

20 minutes


20 minutes


1 2-inch piece ginger, peeled and chopped

4 garlic cloves

1 cup plain whole-milk yogurt

1 cup cilantro leaves and stems

3 tablespoons fresh lemon juice

1 tablespoon honey

1 tablespoon McCormick Gourmet Shawarma Seasoning

2 pounds skinless, boneless chicken thighs

for serving: chopped cilantro, basil and mint; thinly-sliced cucumbers and lemons


In a blender, combine ginger, garlic, yogurt, cilantro, lemon juice, honey, and Shawarma seasoning. Blend until smooth, then transfer ½ of marinade to a large resealable plastic bag, reserving the other half for serving. Season chicken generously with salt and add to marinade. Seal bag and turn to coat chicken. Chill at least 2 hours.

Preheat oven to 425 degrees. Arrange the chicken on a foil-lined baking sheet, reserving the marinade, and roast it in the middle of a preheated oven for 20 minutes or until cooked through.

Serve with reserved dipping yogurt and topped with fresh herbs, cucumbers, and lemon.

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