Chicken Shawarma

  By Maria Stuart

March 5, 2016

Delicious, versatile chicken dish that makes great leftovers, too.

  • Prep: 1 hr 15 mins
  • Cook: 45 mins
  • Yields: 6-8 servings


2 lemons, juiced

1/4 cup plus 1 tablespoon olive oil

6 cloves garlic, peeled, smashed and minced

1 tablespoons ground cumin

1 tablespoons paprika

2 teaspoons freshly ground black pepper

1 teaspoon kosher salt

½ teaspoon turmeric

A pinch ground cinnamon

Red-pepper flakes, to taste

2 pounds boneless, skinless chicken thighs


1Combine the lemon juice, 1/4 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl; whisk to combine. Add the chicken, and toss well to coat. Cover, and marinate in refrigerator for at least 1 hour. (I usually marinate mine overnight.)

2Preheat oven to 425. Grease a rimmed sheet pan with 1 tablespoon of olive oil.

3Spread the chicken evenly across the sheet pan.

4Put the chicken in the over. Roast for 40 minutes, or until the chicken is brown and crisp at the edges.

5Remove the chicken from the oven. Let it rest 5 minutes, then slice it into bits.

6Serve any way you like. We usually serve with brown rice and vegetables. Sometimes we use it on salads or in roll-up sandwiches.


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