Being one of my family’s most-liked chicken dishes that keeps getting requested, chicken shawarma calls for tender slices of chicken thigh meat and aromatic spices. It’s truly a perfect combination that’s hard to resist.
On top of that, the dish only takes roughly 20 minutes to pull together, making it an ideal weeknight option that will rock your over-scheduled-world. Time to put on your apron, roll up your sleeves and get ready to make this chicken delicacy!
boneless, skinless chicken thighs, sliced into small pieces
extra virgin olive oil
large onion, thinly sliced
large lemon juice
Salt to taste
In This Recipe
- Mix all the ingredients for the spice mix in a small bowl and set aside.
- Put the chicken breasts in a large bowl, season with the Shawarma spices, onions, lemon juice, olive oil and salt. Toss them all together to make sure the chicken pieces are evenly coated. Cover with a cling film and store overnight in the fridge (or at least 3 hours).
Remove the marinated chicken from the fridge, let it reach to room temperature.
Spread the marinated chicken and the onions on the baking tray. Make sure all the chicken thighs are lying flat and not on top of each other. Put to bake in 30 minutes.
Meanwhile, prepare the sauce to your preferences. I myself used a simple Greek Tzatziki sauce to enhance the chicken's flavor.
I enjoyed my chicken shawarma in pita pockets, a few stems of arugula, and finally some drizzles of tzatziki sauce and olive oil. Be creative all you want.
- It is sure much more tasty if the chicken is marinated and let sit for 1 day beforehand in the fridge. Simply defrost it on the next day before cooking.
- The chicken can also be frozen in its marination – as long as the meat has not been previously frozen – for up to 3 months.