I know for a fact that I won’t get sick of this Chicken Shawarma. How do I know that? Well, I’ve been making it almost weekly, in an attempt to get the recipe posted here!
This Chicken Shawarma is equally lovely grilled and roasted.
The first few times I made this, it was a sheet pan version. It worked great, and is a perfect option for those without a grill, or during the colder months. Lately I’ve been grilling it, since we’ve had some actual summer weather here in SF lately.
It’s been great both ways. Whether you grill or roast this simple supper, you’ll want to give the chicken some time to marinate- at least 4 hours.
As far as serving goes, this Chicken Shawarma is extremely versatile, which means it makes for great leftovers, since you can change it up and make a whole new meal out of it. We’ve been loving it both straight off the grill and a day or two later. Some of the ways we’ve enjoyed it:
- With a simple tomato and cucumber salad as a light supper.
- With finely diced tomatoes and cucumbers, tzatziki, and Naan from Paleo Soups & Stews. (or pita from The New Yiddish Kitchen, or regular pita if you’re not gluten-free)
- On a big salad drizzled with Lemon Tahini Dressing.
This Chicken Shawarma, to me, is the ultimate simple weeknight meal. The most time consuming part is giving the chicken some time to marinate, but hands-on time is minimal.
Sheet Pan or Grilled Chicken Shawarma
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Mediterranean, Middle Eastern
Description
Whether you grill or roast this simple, budget-friendly meal, it’s bound to make its way into your regular rotation.
Ingredients
- 1/4 cup lemon juice (about 2 lemons)
- 4 tablespoons olive oil, (divided)
- 4 cloves garlic, (minced)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili flakes
- 1/8 teaspoon cinnamon
- 2 pounds boneless, skinless chicken thighs
- sumac for sprinkling, (optional)
Instructions
For the chicken:
- In a non-reactive bowl, mix the lemon juice, 2 tablespoons of the olive oil, garlic, salt, and spices (paprika, cumin, coriander, turmeric, red chili flakes, and cinnamon).
- Toss in the chicken thighs, making sure they are well coated. Cover with plastic wrap and refrigerate for 4-12 hours.
- When ready to cook, drain off any excess marinade and toss the chicken with the remaining 2 tablespoons olive oil.
To grill (15-20 minutes cook time)
- Turn the grill on medium-high, so it reaches a temperature of about 450ºF.
- Once hot, grill the chicken for about 8-10 minutes per side, with the grill closed. Check it every so often to make sure it’s cooking evenly. Cook until it is cooked through to a temperature of 165ºF
- Sprinkle with sumac, if desired, and serve with any of the suggestions below.
To Roast (20-30 minutes cook time)
- Preheat the oven to 425ºF.
- Spread the chicken on a baking sheet and cook for 20-30 minutes, or until it is cooked through to a temperature of 165ºF.
- Sprinkle with sumac, if desired, and serve with any of the suggestions below.
Notes
For serving:
Naan from Paleo Soups & Stews
Pita from The New Yiddish Kitchen
Lemon Tahini Dressing
Tzatziki
A salad of tomatoes, cucumbers, olives and avocado, tossed with lemon juice, olive oil, and fresh herbs
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Sheree says
OH…MY…GOSH!!!! I just made this tonight (exactly as written)….EXCELLENT! My husband won’t shut up about it!!! (I’ve actually made several shawarma recipes and this one has been the best one I’ve made.)
I cooked mine on the grill and it turned out perfectly. The only thing I’d say – sumac should NOT be optional. I think it really makes a difference. But maybe that’s just me??? Anyway, thanks for an awesome recipe 🙂
★★★★★
zenbelly says
Sheree I’m so glad to hear that! I kind of agree about the sumac, I love it so much. I’m just not sure if everyone can find it! Thanks for the nice note 🙂
Rachel says
Penzey’s also has sumac
zenbelly says
Yes! I love Penzey’s.
Phyllis says
Another amazing recipe, Simone! The chicken is delicious cooked either way, but on the grill it’s really outstanding. Forgot to comment the first two times I made it – making it again tonight and I remembered! Definitely a five-star meal!
★★★★★
zenbelly says
Thanks for stopping by this time, Phyllis! I’m so glad you love the recipe 🙂
Marjorie Wax says
We made this for a picnic before a concert at Wolftrap this week and it got rave reviews – so made it again this week for a gathering and everyone asked for the recipe!
Thanks so much for sharing
★★★★★
zenbelly says
I’m so glad to hear that, Marjorie! Thanks so much 🙂
Kristen says
Just finished our dinner of Chicken Shawarma and it was so good, it will be a repeat for sure. Its easy to make and taste great. I grilled my tights and couldn’t be happier with the outcome.
★★★★★
Kayla says
This is fast becoming my favorite chicken recipe. I’ve learned that marinating it for a day (or three) makes it outrageously good. I’ve had dinner tables go silent over it…!
★★★★★
zenbelly says
amazing, so glad to hear it!