Chicken Shawarma
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
3 hrs 5 mins
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Servings
4 to 6 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Shawarma
Description
Chicken Shawarma combines lemon juice, olive oil, and a warm spice mix to marinate chicken thighs for several hours. This infuses the meat with complex flavors, from the earthiness of cumin and turmeric to a subtle heat from crushed red pepper flakes and paprika. Including garlic and cinnamon adds aromatic depth.
The chicken is roasted alongside red onion wedges at high heat until well browned and crisp at the edges, retaining juiciness inside. Resting before slicing helps the meat stay tender and easy to cut into bite-sized pieces.
This preparation is versatile for serving in pita or naan bread wraps, alongside Greek salad, hummus, yogurt, olives, feta, roasted eggplant, rice, or couscous. The robust aroma and texture of the chicken lend themselves well to casual meals or gatherings.
Ingredients
For the chicken shawarma
- 6 tablespoons lemon juice fresh, from 2 lemons
- 1/2 cup plus 1 tablespoon olive oil
- 6 garlic minced, cloves
- 1 teaspoon kosher salt
- 2 teaspoons black pepper freshly ground
- 2 teaspoons cumin ground
- 1/2 teaspoon Turmeric ground
- Pinch ground cinnamon
- 2 teaspoons paprika or more to taste, hot
- red pepper flakes to taste, crushed
- 2 pounds boneless skinless chicken thighs
- 1 large red onion peeled and cut into 6 wedges
- 2 tablespoons flat-leaf parsley chopped, optional
For serving (optional)
- pita bread or naan bread
- Greek salad
- cucumber chopped
- tomato chopped
- hummus
- yogurt as dip
- cucumber as dip
- kalamata olives
- feta cheese
- eggplant roasted
- rice cooked
- couscous
- hot sauce your favorite
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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