Saturday, October 3, 2020

Chicken Shawarma #Recipe @PegCochran


Every once in awhile I crave something spicy or with a unique flavor.  This chicken sharama was delicious and quite easy.  It is a popular street food in the Middle East.  Traditionally, shawarma is made with thin slices of meat stacked 20 inches high on a skewer and then roasted on a vertical spit. Thin slices are carved off the side and eaten in a pita with various toppings. The meat can be chicken, turkey, beef or lamb.  It is usually served with garlic sauce but we opted for tzatziki sauce instead.  Since most of us don't have a vertical spit in the kitchen, this recipe was adapted for the home cook and roasts the chicken in a single layer on a sheet pan in the oven. 

I found a package of pre-mixed shawarma spices in our Asian market, which is what I used.  But if you want to make your own, follow the directions below.  This recipe is from the Mediterranean Dish. I cut the recipe in half for the two of us and there was some leftover for lunch.  Traditionally this would be served in a pita but I chose to have mine over a salad.  Your choice! Either way it was very good.


¾ TBSP ground cumin

¾ TBSP ground turmeric

¾ TBSP ground coriander

¾ TBSP garlic powder

¾ TBSP paprika

½ TSP ground cloves

½ TSP cayenne pepper or to taste



8 boneless, skinless chicken thighs

1 large onion thinly sliced

Juice of 1 large lemon

1/3 cup extra virgin olive oil


Mix the shawarma spices cumin through cayenne.   Set aside.

Season chicken thighs with salt on both sides then slice thinly into bite-sized pieces. 


 Put chicken in a bowl (or large plastic baggie.)  Add the shawarma spices and mix until chicken is coated.  Add the sliced onions, lemon juice and olive oil and mix again.  Cover and refrigerate for three hours or overnight.


Preheat oven to 425 degrees F.  Remove chicken from refrigerator and let sit at room temperature for a few minutes. 

Spray baking sheet with cooking spray or brush with oil.  Spread chicken and onions in one layer.  Roast for 30 minutes.  You want the chicken to be slightly crispy.



Believe it or not, I did get this pan clean again. Soak overnight with water and baking soda--a tip from my grandmother. The chicken may look burned, but it wasn't and the onions were so sweet.


Serve in a warmed or toasted pita pocket with tzatziki sauce and diced cucumbers and tomatoes or atop greens.     


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  1. I adore chicken (and lamb) Shawarma! Thanks so much for this home recipe, Peg!

  2. Tasty And easy. A winning combination.

    1. PS Well roasted onions are a favorite at my house.

  3. My nephew, who lives with me, loves chicken shawarma. This looks easy enough for me...thanks!

  4. Thanks for the recipe, Peg. It looks easy and yummy!