Hey friends! Today I’m super excited to share one of my absolute favorite recipes Chicken Shawarma! It’s a fun and flavorful dish that comes from Middle Eastern cooking. The chicken is juicy, well-seasoned, and full of spices that make your kitchen smell amazing. And the best part? It’s healthy, high in protein, and super easy to make at home no fancy tools needed! Let’s jump into it.
Method
Marinate the Chicken
To get all that delicious shawarma flavor, we start by marinating the chicken. In a bowl or reusable food-safe bag, add your chicken breasts or thighs along with all the spices ground coriander, cumin, cardamom, smoked paprika, salt, and black pepper. Then, pour in the lemon juice and olive oil. If you’re using a bag, zip it up tight and gently press and squish the bag with your hands to mix everything together. This helps the spices coat the chicken really well without you needing to touch it too much. If you’re using a bowl, just mix it up with tongs or a spoon. You want every part of the chicken to be covered in the marinade, because this is what brings out all the yummy flavor.
Let It Rest
Once the chicken is all coated in its spice mix, it’s time to let it rest. Place the sealed bag or covered bowl into the refrigerator and let it sit for at least 4 hours, but overnight is even better. This resting time is super important! It lets all the spices soak into the chicken, making it juicy, tender, and full of flavor when it cooks.
Bake It
When you’re ready to cook, preheat your oven to 200°C (or 400°F). Make sure the oven is fully heated before putting the chicken in. While the oven is warming up, take the marinated chicken out of the fridge and place it on a baking tray or sheet pan. Spread the chicken pieces out so they aren’t overlapping this helps them cook evenly. Put the tray in the oven and bake the chicken for about 15 minutes. You’ll know it’s ready when the chicken looks slightly golden on the edges, the inside is white (not pink), and the juices run clear when you cut into it. You can also use a meat thermometer to check it should read 75°C or 165°F.
Slice and Serve
After baking, take the chicken out of the oven and let it rest for a few minutes. This little break lets the juices settle inside the meat so it stays moist and flavorful when you cut it. Once rested, slice the chicken into thin strips or bite-sized pieces. Now it’s ready to enjoy in your favorite dish whether that’s wrapped in flatbread, tossed on a salad, or served in a shawarma bowl.
Necessary Tools
- Mixing bowl or reusable bag
- Measuring spoons
- Baking tray (sheet pan)
- Oven
- Knife for slicing
- Tongs or fork
Easy & Juicy Chicken Shawarma Recipe (Middle Eastern Style)
Cuisine: Middle EastDifficulty: Easy2
servings10
minutes15
minutes25
minutesIngredients
Here’s everything you need for 2 yummy portions of Chicken Shawarma:
2 chicken breasts (or thighs they’re even juicier!)
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cardamom
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
½ lemon, juiced
1 tbsp oil (olive oil is great!)
Directions
- Marinate the Chicken
Add the chicken and all the spices, lemon juice, and oil into a bowl or a reusable bag. I like using a bag because it makes cleanup easy, and I don’t have to touch raw chicken much!
Seal the bag or cover your bowl, then give the chicken a nice massage from the outside so it’s well-coated with flavor. - Let It Rest
Put the chicken in the fridge and let it marinate overnight, or at least for 4 hours. The longer it rests, the yummier it gets! - Bake It
Preheat your oven to 200°C (about 400°F).
Place the marinated chicken on a sheet pan. Bake for 15 minutes or until cooked through and golden on the edges. - Slice and Serve
Let the chicken sit for a few minutes so the juices stay inside. Then slice it up and you’re ready to enjoy!
Notes
- Don’t skip the marinating step this is where the magic happens!
- Make sure your oven is fully preheated so the chicken cooks evenly.
- Don’t overbake check the chicken at 15 minutes. If it’s white inside and the juices run clear, it’s done!
- Let the chicken rest a few minutes before slicing so it stays juicy.
Serving Suggestions
There are so many ways to eat chicken shawarma. Here are my favorites:
- Stuff it in flatbread with tomatoes, cucumber, and garlic yogurt sauce
- Add it on top of a salad
- Serve it next to rice or roasted veggies
- Make a shawarma bowl with hummus, pickles, and grains
Fun Fact
Did you know that the word “shawarma” comes from the Turkish word çevirme, which means “turning”? That’s because it’s traditionally cooked on a rotating spit! But don’t worry you don’t need that for this recipe. The oven works just fine!
Conclusion
This chicken shawarma is one of those recipes you’ll want to make again and again. It’s quick, healthy, and packed with flavor. Whether you wrap it in flatbread or toss it on a salad, it’s always a hit. I hope you give it a try and fall in love with it just like I did. And don’t forget I’ll be sharing the 3-ingredient flatbread recipe tomorrow, so stay tuned!
