This chicken shawarma is unexpectedly easy, healthy and yet flavoursome, it’s a take on a Middle Eastern classic and a personal favourite in our kitchen! The aromatic blend of spices ensures perfectly seasoned, juicy chicken that’s packed with flavour. Whether served in a wrap, over a salad, or alongside your favourite side dish, it’s a versatile, high-protein option that’s easy to prepare and delicious.
The secret lies in marinating the chicken to allow the spices to infuse deeply, creating a rich, satisfying taste. Baking it ensures a fuss-free cooking process while keeping the chicken moist and tender. Pair it with a creamy garlic-yoghurt sauce and fresh vegetables like cucumber and tomatoes for a complete and nourishing meal. If you’re making flatbreads to serve with it, stay tuned—there’s a quick and easy 3-ingredient recipe to follow.
This is a staple recipe that’s sure to become a favourite, whether you’re new to Middle Eastern cuisine or a longtime fan. Perfect for meal prep or an effortless dinner!
Ways To Enjoy Chicken Shawarma
- Stuff it in flatbreads or wraps with salad and garlic sauce.
- Serve on top of a fresh green salad for a light meal.
- Add to grain bowls with quinoa or brown rice and roasted veggies.
- Use as a protein topping for pita or nachos.
- Pair with your favourite dips like hummus or tzatziki.
Tips
- Marinate longer: For deeper flavour, marinate overnight. Even 4 hours works well.
- Use a hot oven: Baking at 200°C helps lock juices and creates a tender texture.
- Rest the chicken: Let it rest before slicing to keep it juicy.
- Make it crispy: For a crispier finish, broil for 2-3 minutes after baking.
- No reusable bag? Mix marinade in a bowl and add chicken, turning to coat.
Swaps
Chicken breasts: You can use chicken thighs for a juicier result. Just adjust cooking time accordingly.
Spices: Feel free to add or swap with turmeric, cinnamon, or a pinch of chili for extra warmth.
Oil: Use olive oil, avocado oil, or any neutral oil you prefer.
Storage
Fridge: Keep leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken for up to 2 months. Defrost in the fridge overnight before reheating.
More Chicken Recipes
- Chicken Pasta Meal Prep
- One-Pan Marry Me Pasta
- Pollo Alla Pizzaiola (Pizza-Style Chicken)
- Chicken Pot Pie Soup
- Easy One-Pan Chicken & Rice
Easy Chicken Shawarma
Ingredients
- 2 chicken breasts
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cardamom
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 lemon juice
- 1 tbsp oil
Instructions
- Into a container (I have used a reusable bag but you can use any container) add the chicken and the rest of the ingredients.
- Close the bag and massage with your hands so the spices and ingredients properly coat the chicken. I like this way of mixing so I don’t have to touch the chicken and it also really seal the flavours in.
- Refrigerate overnight or at least 4 hours so the flavours have got time to marinate.
- Add to a sheet pan and bake at 200C for 15 minutes.
- Let the chicken rest for a few minutes then slice.
- Now you can add chicken shawarma to your favourite dish: a salad, a side dish, or like I did to my 3 ingredients flatbread. I made a quick yoghurt/ garlic sauce and added tomatoes and cucumber.