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Chicken Shawarma
Chicken Shawarma is an incredibly aromatic Middle Eastern dish traditionally made with thin cuts of marinated chicken layered on a vertical rotisserie. The marinated layers of chicken is cooked on rotisserie for a few days in it's own juices and fat. Thin slices are shaved off the cooked surface of the chicken and are serve with pita pockets or wraps with freshly cut or sauted vegetables, sauce, and hummus.

Over the years, many home cooks have simplified the recipe by using the same spices for marinating the chicken and slow roasting in an oven instead of cooking on rotisserie. In this recipe, thin cuts of boneless chicken thigh are marinated in aromatic spices like cumin, cinnamon, cayenne, and paprika for a couple of hours. The marinated chicken is then slow roasted in an oven until cooked perfectly. The Chicken Shawarma is then served on Naan (Indian Bread) with freshly cut onions, tomatoes, and cilantro and topped with hummus. This is one of the simplest Chicken Shawarma recipe that you must try.

Happy cooking!
Serves 4
Boneless Chicken Thigh
1 pound, cut into small cubes
Cumin Powder
1 teaspoon
Black Pepper Powder
A generous pinch
5 cloves, peeled and finely crushed
Cinnamon Powder
1/4 teaspoon
Lime Juice
1 tablespoon
Olive Oil
2 tablespoons
1 teaspoon
Turmeric Powder
1/4 teaspoon
1/2 inch, peeled and finely crushed
1/4 teaspoon
Step 1
In a large bowl, mix boneless chicken thigh with 2 tablespoons olive oil, 1 teaspoon cumin,1 teaspoon paprika, 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, 5 peeled and finely crushed garlic, 1/2 inch peeled and crushed ginger, 1/4 cinnamon powder, a pinch of black pepper powder, and 1 tablespoon lime juice.

Mix well and let it marinate for about 2 hours.
Step 2
Layer a baking tray with a sheet of aluminum foil and place a cooling/roasting rack on top of the baking tray. Lay the marinated chicken pieces in a single layer on the cooling/roasting rack.

Note: The cooling/roasting rack will prevent the chicken pieces from getting soggy while they cook. The water released from the chicken and marinade will drip in the baking tray, leaving the chicken and vegetable pieces nice and juicy, but not soggy in the leftover water.
Step 3
Roast the chicken pieces for about 15 minutes at 350 degrees Fahrenheit/180 degrees Celsius and then set the oven to broil. When broiling, the food is cooked in an oven at a high temperature with heat coming from the top. Most of the ovens have the option to broil.

Broil the chicken pieces for about 5 minutes on each side or until they are lightly charred. Brush the chicken pieces with oil every 3 minutes to keep it tender and moist.

Note: Every oven heats differently, and your oven may take more or less time to roast and broil the chicken vegetable pieces.
Step 4
Your Chicken Shawarma is ready. To serve, put about 3 tablespoons of Chicken Shawarma on a Naan (Indian bread) or flatbread, add some finely cut onions, tomatoes, and cilantro, and finally top it with hummus. Roll up like a wrap and enjoy! You can also serve it in pita pockets.

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