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Chicken Shawarma


Rate this recipe 2.7/5 (6 Votes)


  • 1 lb Boneless, Skinless Chicken Breasts
  • 1 lb Boneless, Skinless Chicken Thighs
  • 6 Tbsp Extra Virgin Olive Oil (divided)
  • 2 tsp Cumin
  • 2 tsp Paprika
  • 1 tsp Allspice
  • 3/4 tsp Turmeric
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cinnamon
  • Pinch Cayenne
  • Salt and Black Pepper
  • Nonstick cooking oil spray


Level of difficulty Average
Cost Average budget


Step 1

Slice chicken breasts into 5-6 pieces each and thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.

Step 2

In a small bowl, whisk together 1/4 cup olive oil, spices, 3/4 tsp salt and 1/4 tsp black pepper. Cover chicken with marinade. Marinate minimum 1 hour.

Step 3

Preheat oven to 400 degrees F. Line baking sheet with foil. Spray foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.

Step 4

Roast chicken in oven for approx 15 min (until cooked through), turning chicken pieces once with tongs halfway through cooking.

Step 5

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin pieces.

Step 6

Heat 1 Tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Repeat with remaining chicken. Season with additional salt and pepper to taste, if desired.

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Chicken & Rice Korma/ Qorma