Authentic Middle Eastern Chicken Shawarma Recipe
User Reviews
4.5
60 reviews
Excellent
-
Prep Time
8 hrs
-
Cook Time
mins
-
Total Time
8 hrs 25 mins
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Servings
8 Servings
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Calories
322 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Authentic Middle Eastern Chicken Shawarma Recipe
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Experience the essence of Arabic cuisine with our delectable Authentic Chicken Shawarma recipe! Each bite is a symphony of spices, offering an explosion of flavors that will leave you craving more.
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Ingredients
For the Marinade
- 2 lb. boneless skinless chicken breasts (about 4 large breasts)
- 1/4 c. extra virgin olive oil
- 2 teaspoons cumin
- 2 tsp. paprika
- 1 tsp. allspice
- 1 tsp. Turmeric
- 1/4 tsp. garlic powder
- 1/4 tsp. cinnamon
- Pinch of cayenne
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- nonstick cooking spray
To Finish
- 6 Tbsp. extra virgin olive oil divided
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. allspice
- 1/4 tsp. Turmeric
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Instructions
- Pour the ¼ cup of olive oil into a large plastic zipper bag. Add in the marinade spices, then seal the bag and shake to combine.
- Cut the chicken breasts into sixths, then place the pieces into the large plastic zipper bag. Seal the bag and use your hands to work the marinade into the chicken. Place the bag of chicken into the fridge to marinate for 8 hours or overnight.
- Preheat your oven to 400 degrees Fahrenheit (about 204 degrees Celsius), then prepare a baking sheet by lining it with foil and spraying it with nonstick cooking spray. Arrange the chicken pieces evenly on the baking sheet in a single layer.
- Bake for 8 minutes, flip the chicken pieces over, then bake for another 8 minutes.
- Remove the chicken from the oven and let sit until cool enough to touch. Slice the chicken into thin pieces using a sharp knife.
- Heat 2 tbsp. of olive oil in a large skillet over medium-high heat.
- While it is heating, mix the remaining spices together in a small bowl and set it near the stove.
- Once the oil is hot, add one-third of the cooked chicken into the pan along with one-third of the spices next to the stove. Cook, stirring, until the spices are spread amongst the meat and the chicken is heated through (just a minute or two).
- Repeat this process with the remaining oil, chicken, and spices so that it is cooked in three batches, or if you have a really big pan, you could do it all at once. Serve warm with Tabbouleh salad and pita bread.
Notes
- Store cooked Chicken Shawarma in an airtight container in the refrigerator; it will stay good for up to 3-4 days. To freeze it, place it in the freezer for up to 2 months. When ready to eat, thaw it in the fridge if frozen.
- To reheat, place it in a skillet over medium heat until warmed through, or use a microwave, covering the chicken to retain moisture. Avoid reheating multiple times as it can dry out the chicken and reduce its flavor.
Nutrition Information
Show Details
Serving
1serving
Calories
322kcal
(16%)
Carbohydrates
2g
(1%)
Protein
26g
(52%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
71mg
(24%)
Sodium
88mg
(4%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
64IU
(1%)
Vitamin C
3mg
(3%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 71mg | 24% |
| Sodium | 88mg | 4% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
60 reviews
Excellent
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