Easy Chicken Shawarma Recipe
This chicken shawarma is spiced just right and easily cooked in a loaf pan for the juiciest of outcomes.
The most amazing flavor combination exists in this Middle Eastern Chicken Shawarma recipe. It will definitely leave you coming back for more. The most important part is the baking in a loaf pan – its what creates super juicy and tender meat. You can also pan fry the meat.
In my process, I skipped the marinating time altogether but feel free to marinate overnight for a delicious outcome. Serve this delicious meat with my Lazy Tzatziki, Traditional Tzatziki, hummus or tahini. Serve with my Fattoush Salad and 3 Ingredient Flatbread recipe!
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Easy Chicken Shawarma Recipe
Equipment
Ingredients
- 8 boneless skinless chicken thighs
- 2 tbs olive oil
- 2 tbs potato starch (or corn starch or arrowroot powder or tapioca starch)
- 1 tbs salt
- 1 tsp each paprika, cumin, coriander, turmeric, cinnamon
- 1/2 tsp cayenne pepper
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350℉. Line a 9×5 inch loaf pan with parchment paper. In a small bowl, whisk together all of the spices.
- In a large bowl, toss your chicken pieces in the oil to coat, then sprinkle on the potato starch and toss to coat. Lastly add in the spices and toss to coat well. At this point you can marinate for 2-3 hours (or overnight) or get right into cooking it (which is what I did).
- Layer the chicken in the loaf pan and press down at the end. Bake for 40-45 minutes. Remove from oven and let it rest for 10 minutes to soak up the juices. Turn the pan over onto a cutting board and slice the chicken as you need it.
Notes
Nutritional Info for Chicken Shawarma ONLY. Does not include flatbreads, fixins and tzatziki.
This can also be served with hummus or tahini.
Nutrition
Calories: 346kcal | Carbohydrates: 4g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1948mg | Potassium: 600mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 158IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 2mg
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I would definitely cut back on the salt at least to 1/2 but likely 1/4 for my family. We loved the recipe otherwise.
Made this tonight (with chicken breast) and absolutely loved it!!!!
So easy and awesome.
This is so easy and delicious, but after eating it we felt that one thing was off: schwarma isn’t normally spicy so we would leave out the cayenne pepper. there’s plenty of flavor from the other spices. also, 2 teaspoons of salt is more than enough. not 2 tablespoons!
Amazing! The whole family loved it! So much flavor. We will definitely be making this again. And it is so easy!
I made it exactly as written. We love it and will make it over and over. The spices were so much fun! I will use only 1 tsp of salt though. Looking forward to making more of your recipes!
This is so delicious couldn’t get enough.
HI Maureen, I’m so glad you liked it!
Could this be portioned out and frozen after cooking?
Hi Keri, yes you can do that!
Can you please give me the baking time for boneless chicken breasts instead of thighs
same time!
Can cornstarch be replaced with psyllium husk powder?
should be fine here!
Made this tonight …it was amazing. And so easy to make. A definite “make again!” ❤️
Hi Ethan, so glad you tried it and liked it! Thanks for coming back to leave the kind rating too!
All 3 of my kids eat this, even the toddler. They like to make their own pita and it’s always a big hit.
can I use boneless chicken breasts., and for how long should I bake it? thank you
My family loves this recipe! I am wondering how it would be to freeze after cooking for my daughters at university. How would you suggest re-heating?
Thanks for such a wonderful meal that we regularly enjoy!
Another great recipe and hit with family of all ages!
Hi Taylor, glad you liked the recipe! Thanks for the rating!
This was super easy to make! Turned out really good, I made this also for my dad and my fiancé and they said the same. The only thing I would do next time is to cut back on the salt by 1/2 because it did turn out super salty.
Hi Alexis, I’m so glad you enjoyed the recipe and thanks for sharing your feedback with us! Cheers!
I havd the same feedback- totally yummy and would absolutely make again, however much less salt is needed.