Chicken Shawarma
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 entree portions
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Calories
406 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Shawarma
Description
This recipe combines boneless, skinless chicken breasts and thighs cut into pieces and coated with a spice blend of cumin, paprika, turmeric, allspice, garlic powder, cinnamon, cayenne pepper, salt, and black pepper suspended in olive oil. The marination process allows the spices to penetrate for vibrant flavor. Cooking in an oven at 400°F on a oiled baking sheet results in evenly roasted chicken with a lightly crisp exterior and juicy interior.
The spice mix balances warmth from cinnamon and paprika, earthiness from cumin and allspice, slight heat from cayenne, and subtle sweetness from turmeric. This results in the familiar aromatic and layered taste of traditional shawarma. The method of roasting makes it accessible without requiring specialized equipment.
Once roasted, the chicken can be served with traditional accompaniments like pita bread, tahini sauce, or salads, though the recipe focuses on the seasoned roasted chicken itself. Letting the chicken cool slightly after cooking makes it easier to slice or serve.
Ingredients
- 1 pound chicken breast 2 large breasts, boneless skinless
- 1 pound chicken thigh 4 large thighs, boneless, skinless
- 6 tablespoons extra virgin olive oil divided
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon allspice
- 3/4 teaspoon Turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1 pinch cayenne pepper
- salt
- black pepper
- cooking oil spray nonstick
You will also need
- Grill or baking sheet, tongs, skillet, spatula, plastic wrap.
Instructions
Prepare Marinade
- Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
- In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you are salt sensitive, use 1/2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
Oven Cooking Method
- Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
- Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.
- Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
- Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
- Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
Grill Cooking Method
- Spray the grill with nonstick cooking oil and preheat to medium heat. Thread the marinated chicken pieces onto wooden skewers.
- Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, until cooked through (slice into the thickest piece of meat to check for doneness).
- Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
- Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way.
- Serve warm. Goes great with toum - a creamy Middle Eastern garlic sauce - or tahini sauce. It also makes a great pita bread sandwich, garnished with cucumbers, tomato, lettuce, red onions, and Middle Eastern pickles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6entree portions
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 1.3g | 0% |
| Protein | 39.7g | 79% |
| Fat | 26.5g | 41% |
| Saturated Fat | 5.4g | 27% |
| Cholesterol | 124mg | 41% |
| Sodium | 139mg | 6% |
| Potassium | 395mg | 8% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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