We’ve always been huge fans of chicken shawarma’s bold, aromatic spices that transport us to the streets of the Middle East. Now we’re putting a convenient twist on this classic using easy-to-find Trader Joe’s ingredients, making it a go-to weeknight favorite without the fuss.
Our recipe captures that irresistible mix of tender chicken, warm seasonings, and fresh toppings, proving you don’t need a fancy grill to enjoy authentic flavors at home. It’s perfect for busy days when we crave something exciting yet simple.
Ingredients
To bring our Chicken Shawarma Trader Joe’s Recipe to life with its bold Middle Eastern flavors, we carefully select these high-quality ingredients from Trader Joe’s. We’ve organized them by use in the recipe for easy preparation.
For the Marinade
- 1 cup plain Greek yogurt (we recommend Trader Joe’s Organic Greek Whole Milk Yogurt for its creamy texture and tang)
- 2 tablespoons extra-virgin olive oil (opt for Trader Joe’s California Estate Olive Oil for authentic taste)
- 1 tablespoon ground cumin (a key spice that adds warm, earthy notes—use Trader Joe’s Cumin Powder)
- 1 tablespoon paprika (we suggest the smoked variety from Trader Joe’s for a subtle smokiness)
- 1 teaspoon ground coriander (Trader Joe’s Coriander Ground works perfectly for its fresh, citrusy undertone)
- 4 garlic cloves, minced (fresh from Trader Joe’s produce section to ensure maximum aroma)
- Juice of 1 lemon (squeeze from a fresh lemon at Trader Joe’s for bright acidity)
For the Chicken
- 2 pounds boneless, skinless chicken thighs (sourced from Trader Joe’s for their tenderness and ease of cooking)
For Assembly and Toppings
- 4 Trader Joe’s Whole Wheat Pita Breads (lightly warmed for wrapping)
- 1 medium red onion, thinly sliced (provides a crisp contrast—pick from Trader Joe’s fresh veggies)
- 1 cucumber, diced (use Trader Joe’s English Cucumbers for their crunch and mild flavor)
- 2 tomatoes, chopped (ripe ones from Trader Joe’s for juicy freshness)
- 1/2 cup fresh parsley, chopped (Trader Joe’s Organic Parsley adds a vibrant, herbaceous finish)
- Salt and black pepper to taste (simple seasonings to enhance the overall blend)
Equipment Needed
To prepare our flavorful Chicken Shawarma Trader Joe’s Recipe, we rely on a few essential tools that make the process straightforward and efficient. These items help us marinate, cook, and assemble the dish with ease, ensuring tender chicken infused with aromatic spices.
We recommend gathering the following equipment, organized by their role in the recipe:
- Mixing Bowl: A large, sturdy bowl for combining the marinade ingredients like Greek yogurt, spices, and lemon juice. We prefer one with a lid for easy storage.
- Measuring Cups and Spoons: Accurate sets to measure out spices, oil, and other components precisely, guaranteeing the perfect balance of flavors in our Chicken Shawarma.
- Chef’s Knife and Cutting Board: A sharp knife for slicing chicken thighs and chopping fresh toppings such as red onion, cucumber, and tomatoes, along with a stable cutting board to keep prep safe and quick.
- Baking Sheet or Grill Pan: For cooking the marinated chicken—use a rimmed baking sheet if oven-roasting, or a grill pan for that authentic charred effect without needing an outdoor grill.
- Tongs: Sturdy tongs to flip and handle the chicken during cooking, helping us achieve even browning and juicy results.
- Oven or Stovetop: While not a handheld tool, a standard oven for baking or a stovetop for pan-searing is crucial for bringing out the bold, Middle Eastern-inspired tastes in our recipe.
By having these tools ready, we ensure a seamless transition from marinating the ingredients to serving up a delicious, home-cooked meal.
Instructions
We gather our Trader Joe’s Chicken Shawarma ingredients and equipment, and now we’re excited to guide you through the simple steps for a bold, aromatic meal that’s perfect for busy nights.
Prep
First, we prepare the chicken and toppings to ensure everything is ready for marinating. Start by patting 1.5 pounds of boneless, skinless chicken thighs dry with paper towels to remove excess moisture for better seasoning adhesion. Using a sharp chef’s knife and cutting board, slice the chicken into 1-inch strips to promote even cooking and tender results.
Next, we chop the fresh toppings: thinly slice 1 red onion, dice 1 cucumber, and chop 2 tomatoes into small pieces for crisp texture and vibrant flavor. Mince 3 garlic cloves finely and roughly chop a handful of fresh parsley to release its earthy aroma. Measure out spices like 1 tablespoon ground cumin, 1 tablespoon paprika, and 1 teaspoon ground coriander into small bowls for easy access. Pro tip: Organize these prepped items on your cutting board to streamline the process and minimize kitchen mess.
Marinate
We mix the marinade to infuse the chicken with rich, Middle Eastern flavors. In a large mixing bowl, combine 1/2 cup plain Greek yogurt, 2 tablespoons extra-virgin olive oil, the minced garlic, fresh lemon juice from 1 lemon, the measured spices, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth to create a creamy, fragrant base that clings perfectly to the meat.
Add the prepared chicken strips to the bowl and toss thoroughly to coat each piece evenly, ensuring every bite will be juicy and full of spice. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes—or up to 4 hours for deeper flavor infusion. This step is key to developing the tender, succulent texture that makes Chicken Shawarma irresistible.
Cook
With the chicken marinated, we cook it to achieve a charred, smoky edge that evokes street-side grills. Preheat your oven to 425°F or heat a grill pan over medium-high heat on the stovetop for that authentic sear.
Arrange the marinated chicken strips on a baking sheet lined with parchment paper, spacing them out for even browning. Bake for 20-25 minutes, flipping halfway through with tongs, until the chicken reaches an internal temperature of 165°F and develops a golden, caramelized exterior. The sizzling sounds and spicy aroma will fill your kitchen, signaling a perfectly cooked dish that’s moist inside and crisp outside. If using a grill pan, cook for 6-8 minutes per side, basting with any leftover marinade for added depth.
| Step | Time (minutes) | Temperature (°F) | Key Outcome |
|---|---|---|---|
| Preheat | 5-10 | 425 | Hot surface ready |
| Bake/Grill | 20-25 or 12-16 | 425 or medium-high | Internal temp 165°F |
Assemble
Finally, we assemble the Chicken Shawarma wraps to create a fresh, layered meal bursting with textures and tastes. Warm 4 whole wheat pita breads in the oven for 2 minutes or on a dry skillet for 1 minute per side to make them soft and pliable.
Lay each pita flat and fill with a handful of the cooked chicken strips, then add the prepped toppings: a few slices of red onion, diced cucumber, chopped tomatoes, and fresh parsley for a crunchy, refreshing contrast. Squeeze a bit more fresh lemon juice over the top and sprinkle with extra salt and pepper if desired. Roll or fold the pita securely to hold everything in place, creating a handheld delight that’s juicy, spicy, and satisfying in every bite.
Make-Ahead Instructions
To make our Chicken Shawarma Trader Joe’s recipe even more convenient for busy weeknights, we can prepare several components in advance without compromising the dish’s bold, aromatic flavors. This approach allows us to save time while keeping the tender chicken and fresh toppings ready for quick assembly.
Preparing the Marinade and Chicken
We recommend marinating the chicken ahead of time to let the spices deeply infuse the meat, enhancing its smoky, charred edge when cooked. Here’s how:
- Step 1: In a mixing bowl, combine the marinade ingredients—plain Greek yogurt, extra-virgin olive oil, ground cumin, paprika, ground coriander, minced garlic, and fresh lemon juice—as outlined in our earlier steps. This mixture can be whisked together up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Step 2: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours or up to 24 hours. For optimal flavor, we suggest marinating overnight, as this allows the spices to penetrate the chicken, resulting in a more tender and flavorful outcome.
Prepping Toppings and Assembly Components
Fresh toppings are key to the vibrant taste of Chicken Shawarma, so prepping them ahead maintains their crispness and freshness.
- Step 3: Chop or slice the vegetables like red onion, cucumber, and tomatoes up to 4 hours before serving. Store them separately in the refrigerator in sealed containers to prevent sogginess. This keeps their crunchy texture intact, ready for layering into warm pita breads.
- Step 4: Prepare the fresh herbs, such as parsley, by washing and roughly chopping them in advance. Store in a small, airtight bag or container in the fridge for up to 2 hours to preserve their bright, herbaceous notes.
Storage and Reheating Tips
To ensure our make-ahead preparations retain the dish’s authentic Middle Eastern essence, proper storage is essential:
- Storage Guidelines: After marinating, keep the chicken in the refrigerator for up to 24 hours. For toppings, use the refrigerator’s crisper drawer to maintain freshness, extending their usability by an additional day if needed. Below is a quick reference table for make-ahead timelines:
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Marinade | Up to 24 hours | Airtight container in fridge | Whisk and store separately if not used immediately |
| Marinated Chicken | Up to 24 hours | Covered bowl or bag in fridge | Flip halfway through for even flavor distribution |
| Chopped Toppings | Up to 4 hours | Sealed containers in fridge | Keep vegetables dry to avoid wilting |
| Fresh Herbs | Up to 2 hours | Airtight bag in fridge | Use within this window for maximum freshness |
When you’re ready to cook, simply remove the marinated chicken from the fridge and proceed with grilling or baking as per our step-by-step instructions. This method ensures our Chicken Shawarma remains a quick, exciting meal option full of warm seasonings and vibrant flavors.
Conclusion
We’ve loved sharing this Trader Joe’s chicken shawarma recipe, as it’s a simple way to bring bold flavors into our kitchens. It’s perfect for turning ordinary weeknights into exciting adventures without much fuss.
By trying it yourself, you’ll discover how easy it is to enjoy authentic tastes at home, adding variety to our meals while keeping things fresh and fun. Let’s make every bite count!
Frequently Asked Questions
What is Chicken Shawarma?
Chicken Shawarma is a flavorful Middle Eastern-inspired dish featuring tender chicken marinated in aromatic spices, served in pita wraps with fresh toppings. This recipe uses easy-to-find Trader Joe’s ingredients for a simple, home-cooked version that mimics street food flavors without a grill.
What ingredients are needed for this Chicken Shawarma recipe?
For this recipe, you’ll need marinade ingredients like plain Greek yogurt, olive oil, cumin, paprika, coriander, garlic, and lemon juice; chicken thighs; and toppings such as whole wheat pita, red onion, cucumber, tomatoes, and parsley. All are sourced from Trader Joe’s for optimal freshness and taste.
How do I prepare Chicken Shawarma at home?
Start by mixing the marinade and coating boneless chicken thighs, then refrigerate for at least 30 minutes. Cook on a baking sheet or grill pan at 425°F for 20-25 minutes until charred. Assemble by filling warm pita with cooked chicken, fresh veggies, and herbs for a quick, delicious meal.
Can I make Chicken Shawarma ahead of time?
Yes, marinate the chicken up to 24 hours in advance to enhance flavors. Prep toppings like onions, cucumbers, and herbs a few hours ahead, but store them separately to keep fresh. This makes it ideal for busy weeknights, saving time without losing taste.
What equipment is required to make this recipe?
You’ll need a mixing bowl for the marinade, measuring cups and spoons, a chef’s knife and cutting board for prep, a baking sheet or grill pan for cooking, and tongs for handling. An oven or stovetop is essential to achieve the dish’s smoky, bold flavors efficiently.
How should I store and reheat Chicken Shawarma?
Store cooked chicken and toppings separately in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven at 350°F for 10 minutes or on a skillet to retain its smoky edge. This keeps the Middle Eastern flavors vibrant for easy meals later.