Easy Chicken Shawarma
Servings: people
This easy chicken shawarma is a one-pan dinner with juicy chicken, chickpeas, and onions. It's quick to make, full of Mediterranean flavor, and perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken thighs sliced into strips
- 1 can chickpeas 15 oz /400 g
- 3 medium red onions thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 juiced lemon
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom optional
- ¼ teaspoon all-spice optional
- 3 cloves garlic grated
- 1 teaspoon salt + black pepper
Instructions
- Prepare spice blend: Preheat oven to 430°F (220°C). In a large bowl, combine 2 teaspoons paprika, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon cinnamon, ½ teaspoon ground cardamom, and ¼ teaspoon all-spice. Add 3 cloves garlic (grated), 2 tablespoons extra virgin olive oil, 1 juiced lemon, 1 teaspoon salt, and black pepper, stirring until well combined.
- Coat the Chicken & Veggies: Toss in 1 pound boneless, skinless chicken thighs cut into bite sized pieces, 1 can chickpeas (drained), and 3 medium red onions (thinly sliced).Mix well until everything is evenly coated. (Tip: Use gloves if you prefer not to handle raw chicken directly!)
- Bake to Perfection: Spread the mixture evenly on a lined baking sheet, drizzle with a bit more olive oil, and bake at 430°F (220°C) for 25 - 30 minutes, or until the chicken is golden and cooked through.
- Serve & Enjoy: Pair with pita, saffron rice, or couscous, and complete the meal with flavorful sides like toum, cucumber salad, yogurt sauce with mint, and a drizzle of sriracha for extra heat.
Notes
Substitutions
- Chicken thighs → Chicken breast or turkey strips
- Chickpeas → White beans or lentils
- Red onions → Yellow onions or shallots
- Olive oil → Avocado oil or grapeseed oil
- Lemon juice → Bottled lemon juice or lime juice
- Coriander, cumin, paprika, cinnamon, cardamom, allspice → Nutmeg, cloves, or simply skip cardamom
- Garlic → Garlic powder
- Greek yogurt (optional, for serving) → Low-fat Greek yogurt, Skyr, or tahini sauce
- Flatbreads or rice (optional, for serving) → Cauliflower rice or couscous
- Preheat first: Get the oven hot before mixing so you’re ready to bake right away.
- Slice evenly: Cut chicken into similar sizes for even roasting.
- Don’t overcrowd: Keep everything in one layer for crisp, golden edges.
- Add citrus: A fresh squeeze of lemon after baking makes flavors pop.
- Great for meal prep: This roasted chicken shawarma lasts 3–4 days in the fridge and reheats perfectly.
- Build a full meal: Serve with rice, couscous, or bulgur for a balanced Mediterranean chicken dinner.
- Yogurt sauce matters: Low-fat Greek yogurt, Skyr, or tahini sauce add a creamy finish.
- Try homemade toum: Peel 1.2 oz/35g garlic cloves, slice in half, and remove the core. Add to a tall, narrow mason jar with 1.5 tbsp/20 g lemon juice, 0.5 cup/100 g neutral oil (olive or vegetable), and ½ teaspoon salt. Blend with an immersion blender until thick, creamy, and irresistibly garlicky.
