Chicken Shawarma

There’s something magical about the flavors of chicken shawarma—bright, aromatic, and just the right amount of spice. This recipe is one of our family favorites because it’s simple, adaptable, and absolutely delicious. The combination of garlic, cumin, paprika, turmeric, and a hint of cinnamon gives the chicken that signature shawarma flavor, while roasting it to crispy edges keeps it juicy inside.

I love making a big batch, letting it marinate while life happens, then roasting it up for an easy weeknight dinner or a weekend feast. Serve it with fresh tortillas, a little hummus, tzatziki, pickles, and spinach, or pile it over rice with roasted veggies—the possibilities are endless. And if you’re short on time, a rotisserie chicken tossed in the marinade and quickly sautéed works just as well.

For me, this isn’t just dinner—it’s a meal that brings everyone to the table, lets us mix and match toppings, and keeps me coming back for seconds. Pro tip: don’t skip the parsley at the end; that fresh pop of green really brings everything together.

Print Recipe

Chicken Shawarma

Total Time 1 hr 30 mins

Description

Flavor-packed shawarma made simple—marinated, roasted, and endlessly customizable.

Ingredients

Servings

• 2 lemons juiced
• ¹⁄₂ cup avocado oil (plus 1 Tbsp)
• 6 cloves garlic (peeled, smashed and minced)
• 1 teaspoon sea salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 Tbsp turmeric
• 1 pinch ground cinnamon
• Red pepper flakes (to taste)
• 2 pounds boneless, skinless chicken thighs

Instructions

1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup avocado oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

2. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

3. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, tortilla, tzatziki sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Note

Our family favorite: eat chicken with fresh tortillas (or over a bed of lettuce), hummus, tzatziki, red onion, spinach, and pickles.
** Pro-Tip: Can also use rotisserie chicken and just toss with marinade and saute until crispy.  

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