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–+ servings
cooked chicken shawarma served on a white plate, with a small bowl of white garlic sauce, sliced pickles, sliced cherry tomatoes and parsley. There is pita bread in the top corner, a cup of water and a plate of olives and pickles.
5 from 32 ratings

20-Minute Authentic Arabic Chicken Shawarma

Yield: 4 people
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Amina Al-Saigh
This Arabic Shawarma recipe made with tender chicken and spiced to perfection is a go-to weeknight meal and so versatile. Whether you eat it with rice, in wraps, or on top of a salad, you must make it!
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Ingredients
  

For the Chicken:

  • 750 g boneless skinless chicken thighs, (approx. 7 large thighs)
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 4 tablespoons olive oil, divided

For the Seasoning mix:

  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon clove, ground
  • 1/2 teaspoon cardamom, ground
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt

Instructions
 

  • Pre-heat oven to 450ºF

To Prepare the Chicken:

  • Cut 750 g boneless skinless chicken thighs into thin strips, roughly 1/2 inch thick.
  • Mix the 1/2 lemon2 garlic cloves and 1 tablespoon of the 4 tablespoons olive oil with the 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon allspice, 1 teaspoon cinnamon, 1/2 teaspoon clove, 1/2 teaspoon cardamom, 1/4 teaspoon cayenne pepper, and 1 teaspoon salt and combine to create a paste.
  • Mix the marinade with the chicken strips and the sliced 1 onion.
  • Marinate the chicken for a few hours in the fridge (you can skip this if in a hurry) or ideally overnight

To Cook the Chicken Using Oven Method:

  • Place the remaining 3 tablespoons of olive oil on a large sheet pan and evenly spread it out. Heat the empty sheet pan for 5-7 minutes in the oven
  • Lay chicken on the heated baking sheet and bake at 450ºF for 15-20 minutes until fully cooked through. Test one piece to ensure its white on the inside and that juices run clear
  • You can broil for a few minutes if you want additional colour on the chicken
  • Serve the Shawarma with toum sauce or yogurt tahini sauce, pita bread and an assortment of your favourite vegetables to make a wrap.

Notes

  • It's best to use chicken thighs rather than chicken breast for this recipe, since they will offer a more tender and flavourful result
  • For a stove-top cast iron cooking method or an air fryer method, refer to the body of the post
  • You can also serve the Shawarma over rice or salad. Refer to serving suggestions for more details
Serving: 1Serving, Calories: 369kcal, Carbohydrates: 5g, Protein: 37g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.04g, Cholesterol: 178mg, Sodium: 753mg, Potassium: 543mg, Fiber: 1g, Sugar: 1g, Vitamin A: 192IU, Vitamin C: 6mg, Calcium: 46mg, Iron: 2mg
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