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Chicken Kawarma

chicken kawarma Serving

Authentic Middle Eastern chicken kawarma featuring tender spiced chicken served over creamy hummus with a bright lemon herb sauce.

 

Ingredients

Scale
  • For the Lemon Herb Sauce:
  • 1/2 cup finely chopped fresh parsley
  • Zest of 1 lemon
  • 1/2 cup fresh lemon juice
  • 1 1/2 teaspoons finely minced garlic
  • 1 small jalapeño or serrano pepper, seeded and minced
  • 1/2 teaspoon salt
  • For the Chicken:
  • 3 pounds boneless, skinless chicken thighs, diced
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 tablespoon apple cider vinegar or fresh lemon juice
  • 1/2 to 1 teaspoon additional minced garlic
  • 1 small shallot, very finely minced
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • Salt, to taste
  • 2 tablespoons olive oil, divided
  • For Serving:
  • Prepared hummus
  • Caramelized onions
  • Toasted sesame seeds
  • Pomegranate seeds

Instructions

  1. Combine all lemon herb sauce ingredients in a bowl and set aside to let flavors develop.
  2. Place diced chicken in a bowl and add all marinade ingredients (black pepper, allspice, cinnamon, oregano, vinegar, garlic, shallot, mint, parsley, and salt). Mix well and marinate for at least 30 minutes.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook half the chicken until browned and cooked through, about 4-5 minutes.
  4. Remove cooked chicken, add remaining oil, and cook the second batch of chicken.
  5. Return all chicken to the pan for a final 1-minute heating.
  6. Spread hummus on a serving platter, top with hot chicken, drizzle with lemon herb sauce, and garnish with caramelized onions, sesame seeds, and pomegranate seeds.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken kawarma, Middle Eastern chicken, spiced chicken, hummus plate, lemon herb sauce