Chicken Shawarma
This Middle Eastern-inspired dish is packed with flavor and perfect for a quick weeknight meal.
Prep Time2 hours hrs
Cook Time45 minutes mins
Course: Main Course
Cuisine: Middle Eastern
Keyword: chicken shawarma, shawarma
Servings: 4
- 1.5 lbs boneless, skinless chicken thighs
- 2 teaspoon paprika
- 1 teaspoon za'atar
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon black pepper
- ½ tsp chili powder
- ½ teaspoon sumac
- ¼ teaspoon red pepper flakes add more if you want more heat
- Pinch cinnamon
- 1 lemon juiced
- 6–8 garlic cloves minced
- ½ cup olive oil
Add everything together with the chicken and marinade for a few hours and up to overnight. Make sure to take the chicken out of the fridge for ~30 minutes before cooking.
Preheat over to 425 degrees F. When ready, roast chicken (and all the marinade) for 30 minutes. Turn the broiler on HIGH and broil for ~5 minutes or until the chicken gets a little crispy. (Keep an eye on this).
Let chicken rest for 10 minutes, then slice thing and serve with tahini sauce, flat bread and a side salad.