Chicken Shawarma
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
2 hrs
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Total Time
3 hrs 5 mins
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Servings
4 to 6 servings
-
Calories
531 kcal
-
Course
Main Course
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Cuisine
Middle Eastern
Chicken Shawarma
Report
Serve this incredibly flavorful chicken shawarma with your favorite sides and toppings for an easy weeknight meal everyone will love. Plus, nothing beats a sheet pan dinner, am I right?
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Ingredients
For the chicken shawarma
- 6 tablespoons fresh lemon juice (from 2 lemons)
- 1/2 cup plus 1 tablespoon olive oil
- 6 cloves garlic minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- Pinch ground cinnamon
- 2 teaspoons hot paprika or more to taste
- crushed red pepper flakes to taste
- 2 pounds boneless skinless chicken thighs
- 1 large red onion peeled and cut into 6 wedges
- 2 tablespoons chopped flat-leaf parsley (optional)
For serving (optional)
- pita or naan bread
- Greek salad
- Chopped cucumbers and tomatoes
- hummus
- Yogurt and cucumber dip
- kalamata olives
- feta cheese
- Roasted Eggplant
- cooked rice
- couscous
- Your favorite hot Sauce
Instructions
Make the chicken shawarma
- In a large bowl, combine the lemon juice, 1/2 cup oil, garlic, salt, pepper, cumin, turmeric, cinnamon, paprika, and crushed red pepper flakes, and whisk to combine.
- Add the chicken to the bowl and toss well to coat. Cover and store in the refrigerator for at least 2 hours and up to 12 hours.
- When you’re ready to cook, heat the oven to 425°F (218°C). Slick a rimmed baking sheet with 1 tablespoon oil.
- Add the onion wedges to the chicken and marinade and toss to combine.
- Place the chicken and onions in a single layer on the baking sheet, letting any excess marinade drip back into the bowl. Discard the marinade.
- Roast until the chicken is evenly browned, crisp at the edges, and cooked through, 30 to 40 minutes.
- Remove the chicken from the oven and let it rest for a few minutes.
- Cut the chicken into 1/2- to 1-inch (1- to 2.5-cm) pieces.☞ TESTER TIP: Like things extra crispy? In a skillet over medium-high heat, warm 1 tablespoon of oil. Toss in the roasted chicken pieces and cook, stirring occasionally, until the chicken is extra crispy at the edges.
Serve the chicken shawarma
- Arrange the chicken in a large bowl or on a platter. Scatter the parsley over the top, if using.
- If desired, arrange small bowls of extras alongside the chicken and let everyone customize the chicken shawarma to their liking.
Nutrition Information
Show Details
Serving
1portion
Calories
531kcal
(27%)
Carbohydrates
8g
(3%)
Protein
49g
(98%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
22g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
851mg
(35%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 531kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 851mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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