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Chicken shawarma on a white plate with sliced vegetables and pickles
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5 from 616 votes

Chicken Shawarma

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 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 25 minutes
Servings 6 servings
Calories 265kcal
Author Yumna Jawad

Ingredients

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.

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

Calories: 265kcal | Carbohydrates: 2g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 933mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg