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Chicken Shawarma

Savory Chicken Shawarma That Transforms Your Dinner Routine

This gluten-free Chicken Shawarma is a flavorful classic that elevates your dinners with an aromatic blend of spices.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Boneless Skinless Chicken Thighs Main protein; provides tenderness and absorbs flavors well.
  • 2 tablespoons Lemon Juice Adds acidity; brightens flavors.
  • 2 tablespoons Extra Virgin Olive Oil Provides moisture; supports browning.
  • 3 cloves Garlic (Minced) Adds pungency and depth of flavor.
  • 1 teaspoon Ground Cumin Offers warmth and a slightly earthy flavor.
  • 1 teaspoon Paprika Contributes sweetness and color.
  • 1 teaspoon Turmeric For color and subtle earthy notes.
  • 1/2 teaspoon Ground Cinnamon Enhances the aromatic complexity.
  • 1 teaspoon Salt Essential for seasoning; adjust to taste.
  • 1/2 teaspoon Pepper Essential for seasoning; adjust to taste.
  • 1/4 cup Chopped Fresh Parsley For garnish; adds freshness and color.
For the Garlic Sauce
  • 3 cloves Garlic (Minced) Core flavor component for the sauce.
  • 1/2 cup Mayonnaise Provides creaminess.
  • 1/2 cup Full Fat Greek Yogurt Helps thicken sauce.
  • 2 tablespoons Lemon Juice For brightness.

Equipment

  • Oven
  • Ziplock bag
  • baking dish
  • Whisk
  • Bowl

Method
 

Step-by-Step Instructions for Chicken Shawarma
  1. In a ziplock bag, combine boneless skinless chicken thighs with lemon juice, extra virgin olive oil, minced garlic, ground cumin, paprika, turmeric, ground cinnamon, salt, and pepper. Massage the marinade into the chicken to ensure even coating. Seal the bag and refrigerate for at least 1 hour, or overnight for richer flavor.
  2. While the chicken marinates, preheat your oven to 425°F (220°C). Gather your baking dish and any additional ingredients.
  3. Transfer the marinated chicken thighs to a greased baking dish, arranging them in a single layer. Bake in the preheated oven for about 15 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  4. After baking, switch your oven to broil for the last 1-2 minutes. Keep a close eye on the chicken as it broils to achieve a crispy, charred exterior.
  5. Once broiling is complete, remove the chicken from the oven and let it rest for about 2 minutes. Slice the thighs and serve.
  6. Prepare the garlic sauce by whisking together minced garlic, mayonnaise, full-fat Greek yogurt, and lemon juice in a bowl until smooth. Adjust the consistency as desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For the best flavor, marinate the chicken overnight. Store leftover Chicken Shawarma in an airtight container for up to 3 days.

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