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chicken shawarma

Sheet Pan or Grilled Chicken Shawarma

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • 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. 


Scale

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:

  1. 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). 
  2. Toss in the chicken thighs, making sure they are well coated. Cover with plastic wrap and refrigerate for 4-12 hours. 
  3. 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)

  1. Turn the grill on medium-high, so it reaches a temperature of about 450ºF. 
  2. 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
  3. Sprinkle with sumac, if desired, and serve with any of the suggestions below. 

To Roast (30-40 minutes cook time)

  1. Preheat the oven to 450ºF. 
  2. Spread the chicken on a baking sheet and cook for 30-40 minutes, or until it is cooked through to a temperature of 165ºF.
  3. 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