Chicken Shawarma

5 from 953 votes

Make this oven-roasted Chicken Shawarma easily and quickly at home with my easy and authentic marinade recipe - it's perfectly spiced, tender & so flavorful

Course Main Course

Cuisine Middle Eastern

Prep Time 10

Cook Time 15

Marinating time 1

Total Time 25

Servings servings

Calories 265kcal

Author Yumna Jawad

Equipment

Ingredients

1 lb boneless skinless chicken breasts cut into smaller pieces
1 lb boneless skinless chicken thighs
¼ cup olive oil
3 tablespoons lemon juice
6 garlic cloves minced
2 teaspoons salt
1 teaspoon paprika
¾ teaspoon cardamom
¾ teaspoon cumin
¼ teaspoon crushed red pepper
¼ teaspoon cinnamon

Instructions

Place the marinade ingredients in a large bowl: ¼ cup olive oil, lemon juice, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon; and whisk to blend.
Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.
Preheat the oven to 400°F. Place the chicken on a rimmed baking sheet, lined with parchment paper. Roast the chicken until cooked through, about 15 minutes, turning halfway through.
Remove the chicken from the oven and use a sharp knife to thinly slice the chicken into thinly sliced pieces. If you’d like to give the chicken shawarma seared edges, you can transfer it to a skillet with its juice and saute until they start to brown, about 5 minutes. Be careful not to overcrowd the skillet though.
Serve with rice or in a pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge.

Make Ahead Tips: You can make the marinade up to a week in advance, and you can marinate the chicken for up to 24 hours in advance.

Nutrition