Description
Try this incredibly easy Chicken Shawarma recipe that is a crowd pleaser! So easy to make ahead and meal plan for the week. Make a batch of shawarma seasoning and have on hand to create this recipe anytime.
Ingredients
Scale
Shawarma Seasoning Mix
- 4 Tablespoons kosher salt **half the amount if you are using table salt
- 4 Tablespoons ground cumin
- 4 teaspoon ground coriander
- 4 teaspoons garlic powder
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 4 teaspoons ground allspice
- 2 teaspoons ground cardamom
- 2 teaspoons ground turmeric
- 2 teaspoons ground black pepper
- 2 teaspoons ground paprika **sweet or smoked
- 2 teaspoons ground Aleppo pepper
- **2 teaspoons ground cayenne pepper - optional for spice
You can find the full recipe linked here
Chicken Shawarma
- 2 pounds boneless skinless chicken thighs, trimmed and cut into quarters - about 2" wide strips (can sub boneless skinless chicken breast as well)
- 3 Tablespoons of prepared Shawarma Seasoning Mix **see notes for doubled recipes or different spice blend
- 2 Tablespoons extra virgin olive oil
- Juice of 1 lemon
Toppings - choose any or whatever you have on hand
- Pita bread
- Toum - garlic spread
- Lettuce
- Tomatoes
- Fresh mint
- Scallions/onions
- Sliced radishes
- Tomatoes
- Cucumbers
- Pickled items: pickles, pickled turnips
- French fries - yes, that's a thing!
- Tarator Sauce - crucial for topping!
Instructions
Shawarma Seasoning
- You can find the full recipe and more details on the spice blend on this full post.
- Combine all your spices in a bowl and whisk until combined.
- Pour into a jar with tight sealing lid. Store in a cool dry location.
Chicken Shawarma
- Preheat oven to 500 degrees fahrenheit and place rack at the bottom most position in your oven.
- Prepare your chicken by slicing into 2" strips - usually quartering or cutting into thirds.
- Place your chicken strips in a bowl and add your olive oil, 3 Tablespoons of your shawarma seasoning and the juice of 1 lemon. Mix to combine thoroughly.
- 2 pounds boneless skinless chicken thighs, trimmed and cut into quarters - about 2" wide strips (can sub boneless skinless chicken breast as well)
- 3 Tablespoons of prepared Shawarma Seasoning Mix **see notes for doubled recipes or different spice blend
- 2 Tablespoons extra virgin olive oil
- Juice of 1 lemon
- Place your prepared chicken on a half sheet pan avoiding overcrowding.
- Place into oven on the bottom rack and cook for 10 minutes.
- After 10 minutes, flip chicken and cook for an additional 5 minutes until golden brown and internal temperature is 165 degrees fahrenheit.
- While your chicken is cooking - choose what you will add to your shawarma wraps. Pick any and/or all that you want to enjoy your dish!
- Pita bread
- Toum - garlic spread
- Lettuce
- Tomatoes
- Fresh mint
- Scallions/onions
- Sliced radishes
- Tomatoes
- Cucumbers
- Pickled items: pickles, pickled turnips
- French fries - yes, that's a thing!
- Tarator Sauce - crucial for topping!
- Place a smear of toum on your pita bread, add your chicken and all your toppings. Top with tarator sauce and extra to dip!!!
Notes
- If you are using table salt for your shawarma mix, please be sure to half the amount - the recipe uses Diamond Kosher Salt
- If you double the meat for your recipe - you should only need another Tablespoon to your mixture. You can always adjust to your own taste.
- If you are using a pre-mixed shawarma mix (not my recipe) please see their recipe notes on ratio of mix to meat.