Chicken Shawarma

Super Easy Chicken Shawarma. A Mediterranean inspired dish loaded with tons of spices and baked until golden brown!

Easy Chicken Shawarma | chefsavvy.com

After my recent trip to Israel I was on a mission to replicate the chicken shawarma I had! Instead of grilling the chicken in bite sized pieces on kabobs like they did in Israel I kept the chicken thighs whole and baked them in the oven. After the chicken bakes I broil them for a few minutes on each side. This helps to get the golden brown char on the chicken similar to grilling.

This dish is so fragrant with tons of spices. The chicken comes out so moist and tender thanks to the marinating.

How to make Chicken Shawarma

Making Chicken Shawarma at home is a lot easier to make than you may think. All you need is a couple minutes of prep time. It all starts with an awesome marinade! A blend of olive oil, lemon juice and lots of spices. The chicken can be marinated overnight or for at least an hour. Once the chicken has marinated I preheat the oven to 425 degrees. A hot oven helps to crisp up the chicken and makes it perfectly golden brown. The last minute of cooking you can turn on the broiler to get some extra crispness and browning.

Chicken Shawarma | chefsavvy.com

Can this recipe be made on the grill?

Yes! This recipe can be made on the grill. If you prefer skewer raw chicken then marinade in a ziplock bag or casserole dish. Grill until golden brown and cooked through!

What to serve with Chicken Shawarma

Serve this chicken in a warm pita with Garlic Sauce, tomatoes, lettuce and onions! Or serve over rice or a salad. Hummus and tahini also make great toppings for this chicken!

Chicken Shawarma | chefsavvy.com

Here are more delicious chicken recipes to try!

Chicken Shawarma

4.8 from 5 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Super Easy Chicken Shawarma. A Mediterranean inspired dish loaded with tons of spices and baked until golden brown!

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 4 tablespoons lemon juice
  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • chopped fresh parsley for serving if desired

Instructions

  1. Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley.
  2. Cover and store in the refrigerator for at least 1 hour or overnight.
  3. When you are ready to cook preheat oven to 425 F degrees.
  4. Place chicken in a greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side).
  5. In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1-2 minutes until golden brown and crispy.
  6. Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.
  7. Top with chopped fresh parsley if desired.
  8. Serve the chicken in a pita or on top of a salad or over rice!
Nutrition Facts
Chicken Shawarma
Amount Per Serving
Calories 344 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 162mg54%
Sodium 736mg32%
Potassium 498mg14%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 546IU11%
Vitamin C 7mg8%
Calcium 30mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Israeli
Keyword: Chicken Shawarma, Chicken Thighs, Easy Weeknight Dinner, Mediterranean Recipes

 

 

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Comments - page 1/2

  • Michelle Grimes

    Unbelievably delicious!!

    So glad I doubled the recipe. I couldn’t find turmeric and followed the recipe exactly except for that. This was a UT.

  • Nathan

    Hi Michelle,

    I’m so glad you liked it!

    Thank you for trying it, and for commenting!

    Nathan
    @chefsavvy

  • Paig

    One of my favorite recipes. I’m already planning on making it again soon. So effortless and delicious.

  • Nathan

    Hi Paige,

    Thank you so much for trying it! I’m so glad you enjoyed the recipe!
    Have a great day!

    Nathan
    @chefsavvy

  • Nathan

    Hi Seilala,

    This can be frozen, and reheated, I hope you enjoy! Thank you for commenting!

    Nathan

  • Gia

    Delicious and super easy! So glad the pre-marinated version from the store wasn’t available so I could learn to make this myself. Had plenty of flavor for marinating for just 30 minutes (I was hungry!) Served with basmati rice. Not a big cumin fan myself, so I will reduce the cumin by 1/2 tsp next time, and see how that tastes, but this recipe really hits the spot! Excellent!!

  • Dawn Behrens

    The only thing it needs is 4 Tsps. of smoky paprika!

  • Caroline

    This looks delicious! Can you make this with chicken breasts instead?

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