chicken shawarma

You don't need a special rotisserie to 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. Be sure to check out the video and step-by-step above.

Chicken Shawarma 

tbsp cumin

turmeric powder

tbsp coriander

garlic powder

paprika

cloves

tsp cayenne pepper, more if you prefer

Salt

boneless, skinless chicken thighs

onion,

lemon, juice of

Private Reserve extra virgin olive oil

pita pockets

Tahini sauce or Greek Tzatziki sauce

arugula

Salad

Pickles olives

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.

Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.

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&#8217;t have time, you can cut or skip marinating time)

When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.

Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.

While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.

To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

I prepared this last night using your recipe.   I was inspired by my recent booking of another trip to the Middle East for next April/May 2021  AND your website recipe .  In April 2016 , I had traveled to Israel and Egypt.   The meal was awesome!   I liked the appearance of the salad, so I skipped the pita bread and just went with a bit more Mediterranean salad with Panera Mediterranean Lemon Vinaigrette dressing.  Also, I cooked the chicken in a cast iron skillet with the onions.  Awesomeness!


Wow, this was amazing and so easy! I followed the recipe exactly.  I made it the day I found the recipe so did not marinade it overnight but as the recipe states, it was still delicious.  The salad and sauce came together as the chicken cooked.  Love the sheet pan (hands free cooking and easy clean up!) Will definitely make it again but want to try it as a bowl or salad.

This was easy and delicious. The family loved it. Will make this again! By the way leftovers heated up nicely and were just as good as the first day. Thanks for this recipe.

Am I allowed to curse here? The chicken in this recipe is the best f---- chicken I've ever had inside my own house.

My family loves shawarma and this recipe doesn’t disappoint. I’ve made it several times now and it has become a family favourite. Thank you so much for sharing.

This was sooo good. I was having withdrawal because I couldn’t get my usual shawarma for lunch because of Covid. The chicken wasn’t quite as crispy but this was 95%.  Next time will do a little less turmeric and more paprika. I am so happy to have a Shwarma Plan B now.

This was amazing! I used wraps and added parsley and mint and leftover Greek yoghurt with garlic, lemon juice and olive oil - so delicious - fresh and tasty.  Definite winner with the family an will make again. Thank you. 💙

Made this last night - so easy and SO good! My husband loved the tzatziki sauce and the 3 ingredient Mediterranean salad. I served this with homemade GF pita pockets and it was all super easy &amp; delicious. I definitely will be making this again with the lemon rice. 

One small thing, my oven might cook faster than most but the chicken cooked through in less than 20 mins so I suggest keeping an eye on it. Other than that, the kitchen smelled amazing with all the shawarma spices!

The town I currently live in doesn’t have any shawarma places so this is a very welcome substitute. It tastes pretty dang close to place we used to go to in Chicago. I make this recipe regularly, it’s delicious and super easy. I like to make low carb pita bowls with the chicken, cucumber tomato salad, tzatziki sauce, lettuce and feta. So good!

https://content.jwplatform.com/videos/&rdquo;UdNm9C4j&rdquo;.mp4

”Homemade

This Instant Pot Chicken Shawarma will blow your mind! It combines the tender flavorful scrumptiousness of chicken shawarma with the ease and speed of any Instant Pot dish.

Instant Pot Chicken Shawarma

olive oil

lemon juice (from 2 lemons)

tsp smoked paprika

½ tsp tumeric

cumin powder

cinnamon

tsp red pepper flakes

garlic (minced)

tsp black pepper

salt

onion

lbs chicken thighs

tbsp parsley (fresh, for garnish)

vegetable oil

lemon juice

garlic

egg white (*)

hummus

greek salad

garlic sauce

chicken

pita wraps

Add the olive oil, lemon juice, paprika, turmeric, cumin, cinnamon, red pepper flakes, garlic, pepper, salt and onions to a ziploc bag, then add the chicken thighs. Seal the bag and shake it well to mix the ingredients. Place the bag in the refrigerator and marinate for at least 1 hour. The flavours develop better the longer you leave them.&nbsp;

Transfer the chicken into your Instant Pot. Mix to ensure even coverage. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 8 minutes on high pressure.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Remove the chicken using a slotted spoon.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear them for about 1 to 2 minutes per side just until they start to brown. You may have to do this in a couple batches. This step is optional if you want to get a crispier chicken.

Chicken Shawarma

Add all the ingredients to a blender and blend until smooth, about 1-2 minutes. Refrigerate leftover sauce.

Garlic Sauce

To assemble the chicken shawarma wraps, warm up the pitas for 20 seconds to soften them. Spread a tbsp each of garlic sauce and hummus over the middle of the pita. Top with chicken, greek salad, garnish with parsley, and more sauce if desired.&nbsp;

Chicken Shawarma Wraps

https://content.jwplatform.com/videos/9zymPJsH.mp4

This INSTANT POT CHICKEN SHAWARMA will blow your mind! Try my easy and popular chicken shawarma recipe now in an instant pot with an amazing garlic sauce. Better than takeout and ready in no time.

Learn how to make this super Easy Oven Roasted Chicken Shawarma, plus an out of this world garlic sauce and prepare your own chicken shawarma wraps. Beats takeout or fast food!

Easy Oven Roasted Chicken Shawarma

tbsp lemon juice (freshly squeezed)

tsp cumin (ground)

tsp black pepper (ground)

turmeric

chicken breasts (boneless and skinless)

garlic (peeled)

tabbouleh salad

In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.

Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9x13 baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish.

Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let the chicken rest for about 5 minutes, then slice it into bits.

Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.

To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.

Pressure Cooker Chicken Shawarma Couscous Bowls are an easy and flavorful Instant Pot recipe for a delicious dinner served with fresh vegetables, hummus and lemon Greek yogurt.

Pressure Cooker Chicken Shawarma Couscous Bowls

c. yogurt

Tbsp. Shawarma spice

chicken breasts

Israeli couscous

chicken broth

butter

Tbsp. Shawarma

scallions

pepper

lemon

cucumber

c. cherry tomatoes

c. hummus

juice lemon

In a medium bowl, add 1/2 c. yogurt,...

In a medium bowl, add 1/2 c. yogurt, 1/2 tbsp. garlic, 1 Tbsp. Shawarma spice, olive oil, salt and pepper. Mix until well combined. Pat chicken dry and add to the bowl with the yogurt mixture. Turn to coat and refrigerate covered to marinate 20 minutes or up to 24 hours.

Remove the chicken from the marinade and using...

Remove the chicken from the marinade and using your hands, remove any excess marinade.

Turn the electric pressure cooker to saute and...

Turn the electric pressure cooker to saute and add a drizzle of olive oil to the pot. Add the couscous and toast for 4-5 minutes until it is browned. Carefully remove the toasted couscous from the pot.

Add another drizzle of olive oil along with...

Add another drizzle of olive oil along with the chicken to the pot. Cook for 2-3 minutes on each side until browned. Remove from the pot and add the chicken broth.

Bring to a boil and using a wooden...

Bring to a boil and using a wooden spoon, scrape the browned on bits on the bottom of the pan to loosen them. Add the scallion whites, turmeric, butter, spice and a pinch of salt.

Return the chicken and couscous to the pot...

Return the chicken and couscous to the pot and place the lid on. Turn the knob to seal and cook on high pressure for 4 minutes.

In a small bowl, mix 1/2 c. yogurt,...

In a small bowl, mix 1/2 c. yogurt, juice from 1/2 lemon, and salt and pepper to taste.

When the pressure cooker is done cooking, turn...

When the pressure cooker is done cooking, turn the knob to vent and carefully release the pressure. Add the juice from 1/2 lemon to the pot and fluff the cooked couscous with a fork. Season with additional salt and pepper if needed.

Slice the chicken and divide among 4 bowls...

Slice the chicken and divide among 4 bowls with the couscous, cherry tomatoes, cucumbers, dollop of hummus, a drizzle of the yogurt sauce and scallion greens.

Super Easy Chicken Shawarma. A Mediterranean inspired dish loaded with tons of spices and baked until golden brown!

chicken thighs

extra virgin olive oil

cumin

parsley

Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley.

Cover and store in the refrigerator for at least 1 hour or overnight.

When you are ready to cook preheat oven to 425 F degrees.

Place chicken in a greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side).

In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1-2 minutes until golden brown and crispy.

Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.

Top with chopped fresh parsley if desired.

Serve the chicken in a pita or on top of a salad or over rice!

Chicken Shawarma recipe with warming spices &amp; Middle Eastern flavors, it's naturally low carb, keto, Paleo, whole30, a healthy grilled chicken recipe.

Chicken Shawarma Recipe - Middle Eastern, Low Carb, Keto, Paleo

lbs boneless skinless chicken thighs (907 grams)

salt (fine salt, not flaked)

tsp cumin

tsp coriander

tsp cayenne pepper (or more to taste)

Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs.&nbsp;

Marinate chicken for 1 - 8 hours, or overnight.

Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.

You'll need a hot gas or charcoal grill. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cookedUsing a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

How to Cook Chicken Shawarma on a Grill

I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken.

Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh.

Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

How to cook Chicken Shawarma on the Stove

Line a sheet pan with parchment paper for easy clean up, don't use foil as the chicken will stick to it.

Preheat oven to 400F

Bake for about 25 - 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh.&nbsp;

How to Cook Chicken Shawarma in Oven

Recipe video above. This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.

Chicken Shawarma (Middle Eastern)

2lb /1 kg chicken thigh fillets (, skinless and boneless (Note 3))

garlic clove (, minced (or 2 small cloves))

tbsp ground cardamon

tsp ground cayenne pepper ((reduce to 1/2 tsp to make it not spicy))

tsp salt

Black pepper

Greek yoghurt

garlic (, crushed)

Salt and pepper

flatbreads ((Lebanese or pita bread orhomemade soft flatbreads))

lettuce

Tomato slices

Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

To Serve

A simple marinated and grilled chicken dish that is easy to dress up or down. Serve with couscous, rice, pilaf or quinoa. Add chopped fresh cucumbers, tomatoes and artichoke hearts and drizzle with an amazing garlic yogurt sauce. Low Carb, Keto, Gluten Free options!

Chicken Shawarma Bowls

olive oil (I like extra virgin)

lemon,

garlic cloves,

smoked paprika

curry powder

red pepper flakes

pepper,

recipe Easy Garlic Yogurt Sauce

Couscous, rice pilaf, brown rice

Diced or sliced English cucumber

Diced or halved grape or cherry tomatoes

artichoke hearts,

Feta Cheese (crumble on top)

Garnish with chopped, fresh, flat leaf parsley (optional)

Lemon wedge (squeeze over entire ingredients when serving)

Red Onions

olives

Slice chicken breasts in half, lengthwise. Place chicken...

Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.

In a medium bowl, combine your olive oil,...

In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.

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The most viewed chicken shawarma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Instant Pot Chicken Shawarma

Easy Oven Roasted Chicken Shawarma

Pressure Cooker Chicken Shawarma Co...

Chicken Shawarma

Chicken Shawarma Recipe - Middle Ea...

Chicken Shawarma (Middle Eastern)

Chicken Shawarma Bowls

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Instant Pot Chicken Shawarma Rice

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The most viewed chicken shawarma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine