chicken shawarma recipe on fmitk.com

Chicken Shawarma

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chicken shawarma recipe on fmitk.com

This is one of my favorite quick dinners. While the chicken is cooking, it’s easy to whip up some tabbouleh and a little garlic yogurt tahini. I know this may be a lot of spices for some of you, but once you have them in your arsenal, it’s fun to experiment with different combinations. The first time I ever had shawarma was in Amsterdam over 10 years ago. It was also the first time I experienced so many kinds of different spices in one little piece of chicken! Really, it was the beginning of my obsession with spices. Thanks, shawarma.

chicken shawarma recipe on fmitk.com

You’ll need olive oil, allspice, paprika, turmeric, chili flakes, cinnamon, cumin, cayenne, oregano, garlic powder and chicken (I used a combo of boneless, skinless breasts and thighs).

chicken shawarma recipe on fmitk.com

Combine all of the spices and mix thoroughly.

chicken shawarma recipe on fmitk.com

Cut the chicken into large pieces. I used a combo of breasts and thighs, you can use all thighs, just don’t use all breasts – she gets a little dry.

chicken shawarma recipe on fmitk.com

Add the olive oil to the chicken and coat with the spices. Let marinate at least one hour, up to overnight.

chicken shawarma recipe on fmitk.com

Place the chicken on a foil-lined, rimmed baking sheet and bake at 400F for about 15 minutes.

chicken shawarma recipe on fmitk.com

Sure, you could eat it now, just like this, but there’s one more little step.

chicken shawarma recipe on fmitk.com

Cut the chicken into thin slices.

chicken shawarma recipe on fmitk.com

Saute over medium-high heat with about 1 tbsp of olive oil until the smaller pieces of chicken become brown and crispy, about 3-5 minutes.

chicken shawarma recipe on fmitk.com

That’s it! Serve it in a pita with fresh veggies and garlic yogurt or…

chicken shawarma recipe on fmitk.com

…with tabbouleh!

5.0 from 1 reviews
Chicken Shawarma
 
Author:
Ingredients
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 1 tsp turmeric
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp cinnamon
  • 1/4 tsp chili flake (optional)
  • Pinch of cayenne
  • salt and freshly ground black pepper
  • 2 lbs boneless, skinless chicken (I used half breast and half thighs, any combo works, just *don't* use all breasts)
  • 6 tbsp extra virgin olive oil, divided
Instructions
  1. Preheat oven to 400F.
  2. Combine cumin, paprika, allspice, turmeric, oregano, garlic powder, cinnamon, chili flake, cayenne, 1/2 tsp kosher salt and 1/2 tsp ground black pepper in a small bowl and mix thoroughly.
  3. Cut chicken into large pieces. Pour 4 tbsp olive oil over chicken pieces and combine with the spice blend. Mix well and let marinate 1 hour, up to overnight.
  4. Line a rimmed backing sheet with foil. Bake the chicken 400F for 15 minutes. Let cool a bit.
  5. After chicken cools enough to handle, slice thinly and sauté over medium high with 1 tbsp olive oil in batches - don't overcrowd the pan. Fry until small pieces of chicken are brown and crispy, about 3-5 minutes.

 

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5 replies
  1. Allie
    Allie says:

    Made this tonight, it was amazing, we had it on a pita with our own garlic mayo sauce. My husband wishes his stomach was bigger so he could eat more!! Thank you for this!

    Reply
    • holly
      holly says:

      Thank you, Allie! I forgot how much I love this recipe until I saw your comment. I think I’ll make it for dinner! Happy New Year!

      Reply

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