Chicken Shawarma
Make this easy homemade chicken shawarma recipe! Chicken pieces, tossed in warm Middle Eastern spices, then baked until perfectly tender. Serve it in pita pockets with Mediterranean salad and sauces.
Servings: 6 shawarma pitas
Ingredients
- 3/4 tablespoon ground cumin
- 3/4 tablespoon turmeric powder
- 3/4 tablespoon ground coriander
- 3/4 tablespoon garlic powder
- 3/4 tablespoon paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper, more if you prefer
- Salt
- 8 boneless, skinless chicken thighs
- 1 large onion, thinly sliced
- 1 large lemon, juice of
- 1/3 cup Private Reserve extra virgin olive oil
To Serve
- 6 pita pockets
- Tahini sauce or Greek Tzatziki sauce
- Baby arugula
- 3-ingredient Mediterranean Salad
- Pickles or kalamata olives, optional
Instructions
- Mix the spices. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika, and cloves. Set aside the shawarma spice mix for now.
- Dry and season the chicken. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Marinate the chicken. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice, and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight. (If you don't have time, you can cut or skip marinating time.)
- Preheat the oven. When ready, preheat the oven to 425°F. Take the chicken out of the fridge and let it sit at room temperature for a few minutes.
- Roast. Lightly oil a sheet pan. Spread the marinated chicken with the onions in a single layer. Place the pan in the oven and roast for 30 minutes. For browner, crispier chicken, move the pan to the top rack and broil for a minute or less (watch carefully so it doesn't burn). Remove from the oven.
- Prepare your sides. While the chicken is roasting, prepare the pita pockets. Make tahini sauce and or tzatziki and the cucumber tomato salad linked in the ingredient list above.
- Enjoy! Open pita pockets up, spread a little sauce on the inside, add the chicken shawarma, arugula, pickles or olives, and top with the cucumber tomato salad. Serve immediately!
Video
Notes
- Cook's Tip: If you have time, marinate the chicken for 3 hours or overnight in the fridge. Otherwise, you can skip the marinating time as indicated in the instructions. It will still be delicious!
- Cook's Tip: Because ovens vary, be sure to check the chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165°F.
- Make Ahead Option: You can prepare the chicken ahead of time, one or two nights in advance, if you like. Warm up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.
- Serving Ideas: Chicken shawarma is best served in pita pockets with salad and sauces, like I mentioned already, but it can be served as an appetizer to a larger crowd. In that case, you can serve it in smaller slider buns with just a little sauce and fresh arugula.
- Recommended for this recipe from our all-natural and organic spice collections: cumin; coriander; and Spanish paprika. And our Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives).
Nutrition
Calories: 466.5kcal | Carbohydrates: 37.2g | Protein: 35.1g | Fat: 19.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 11.2g | Trans Fat: 0.03g | Cholesterol: 143.1mg | Sodium: 439.1mg | Potassium: 568.4mg | Fiber: 3.1g | Sugar: 1.4g | Vitamin A: 550.6IU | Vitamin C: 11.5mg | Calcium: 87.8mg | Iron: 3.4mg
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