Chicken Shawarma

Posted by Wine & Spice on 9/4/2016 to Chicken & Poultry

Serves 4-6


2 Lbs Boneless, Skinless Chicken Thighs

1/4 Cup Lemon Juice (about 2 Lemons)

1/2 Cup Olive Oil

5 Cloves Garlic, Minced

1 Tsp Salt

1 Tbsp Shawarma Spice Blend

For Salad:

3 HeadsRomaine Lettuce, Shredded

2 Tomatoes, Sliced and Cubed

1 English Cucumber, Cubed

1/2 Small Head Red Cabbage, Shredded


1/3 Cup Olive Oil

2 Tbsp Red Wine Vinegar

1 Tsp Honey

1 Lg Bunch Cilantro

3 Cloves Garlic, Minced


Let us begin by making the marinade for the chicken.  In a container that will fit in fridge, mix the olive oil, lemon juice, 1 tbsp Shawarma, salt and minced garlic.  Add the chicken, shake to make sure all is coated well and then place in fridge to marinate for 4-6 hours.

Preheat oven to 425ยบ.  

Place the marinated chicken on a sheet pan that has been lightly oiled with some olive oil and bake for about 40-45 minutes until the edges are darkly caramelized and crispy.

Remove from oven and slice into thin pieces.

Serve with the salad ingredients and your favorite hummus.  You can serve a pita on the side or when it is cooler outside or you just feel like a sandwich, in the pita.  I combined tomatoes and cucumber with a little lemon juice and a pinch of salt.  Let sit till ready to use.  Same with the thinly sliced cabbage.  So yummy!

I made a sure simple dressing by combining these ingredients in a blender and voila!  You can add red pepper flakes for an added kick if desired.  You can also use Tzatziki sauce as a dressing which is a greek yogurt dill sauce.

So easy, fantastic on the tastebuds.  My kiddos would have this everyday if they could!


Add Comment