Chicken Shawarma Recipe

This is the recipe of the summer.  It’s the recipe I’ve been making over and over again and am STILL nowhere near tired of.  It’s a perfect base recipe with many possibilities, and it’s cheap and so easy to make!  It’s very flavorful but not too distinct for picky eaters.

chicken shawarma

[Oven-Roasted] Chicken Shawarma

  • 2 lemons, juiced
  • 1/2 C. olive oil
  • 6 cloves garlic, peeled, smashed, & minced
  • 1 tsp. sea salt
  • 2 tsp. black pepper
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1/2 tsp. turmeric
  • Pinch of ground cinnamon
  • Red pepper flakes to taste
  • 2 lbs. boneless skinless chicken thighs
  • 2 tbsp. chopped fresh parsley

In a medium sized bowl, combine lemon juice, 1/2 C. olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon,  red pepper flakes, & chopped parsley. Whisk to combine. Add chicken and toss well to coat.  Cover, and store in fridge for 1-12 hours.

When ready to cook,  preheat oven to 425.  Remove chicken from marinade with tongs and spread evenly over cookie sheet.

Roast until browned and crisp on the edges, about 30-40 minutes.

recipe modified from new york times

Serving suggestions/variations:

This is a Mediterranean dish, so I love to serve with olives, feta cheese, & fresh parsley.  Perfect with cut up veggies and hummus (pictured above).

Serve over rice for a more hearty option, or on top of salad for a fresh meal.

Can be grilled!  Could be prepared with vegetables as kabobs for great backyard entertaining.

To make ahead and freeze:  

Prepare marinade and immediately throw all contents into plastic freezer bag.  Take out of freezer and allow to thaw in fridge the day cooking.

Enjoy!  For other healthy options this summer, check out my Honey Orange Vanilla Nut Bars and Homemade Organic Coconut Milk! What recipes are you loving?

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