Chicken Shawarma

Cooking with Rocco
by Cooking with Rocco
4 Servings
45 min

Tired of that basic, bland chicken recipe that's just seasoned with salt, pepper, and maybe a few other spices you have in your pantry? Well look no further - this Chicken Shawarma recipe will sure make cooking chicken fun again.

The best part is that no grill or rotisseries is required. Instead, just marinate the chicken for at least 30 minutes, place it on a rimmed baking sheet evenly spread apart, and cook for 25 - 30 minutes until browned, crispy, and the internal temperature reaches 165 degrees.

Don't serve this shawarma by itself, it pairs perfectly with some tzatziki and a greek salad.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 2lbs boneless and skinless chicken thighs
  • 4 large garlic cloves, grated
  • 1 tablespoon ground, or whole coriander (see tips)
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground, or whole fennel seeds (see tips)
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon, juiced
  • 2 tablespoons olive oil

Trim any excess fat off the chicken thighs, and slice them into strips.
In a medium bowl, add the sliced chicken along with the garlic, coriander, cumin, fennel, paprika, cayenne pepper, cinnamon, salt, and black pepper. Add the juice from one lemon and olive oil.
Toss well until the chicken is fully coated. Then cover and place in the fridge for at least 30 minutes, up to over night.
When you're ready to cook, heat your oven to 425º. Evenly place the marinated chicken on a lightly oiled rimmed baking sheet, and make sure the chicken doesn't overlap.
Transfer the chicken to the oven and roast until browned, crisp, and the internal temperature reaches 165º (about 25 to 30 minutes). If you want the chicken a little more crispy, place it under the broiler for a few minutes.
  • If you're using whole spices, toast the spices in a small pan. Then using a mortar and pestle, spice grinder, or other gadget, grind the spices.
  • If you have access to a grill, you can marinate the whole chicken thighs, grill, and then slice after they are cooked.
Cooking with Rocco
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