Chicken Shawarma

Chicken Shawarma: A Flavor-Packed, Crowd-Pleasing Dish

I’ve always loved Middle Eastern cooking—slow-roasted dishes, bold spices, and meals that burst with flavor. But what I love most? Recipes that are easy to prepare and can stretch to feed a crowd. This is exactly that kind of meal.

During quarantine, I found myself seriously missing my favorite street food spots in Chicago—especially falafel and shawarma. One day, in a desperate attempt to recreate that magic at home, I stumbled upon a chicken shawarma recipe that single-handedly got Ryan and me through those early lockdown days.

I’m thrilled to share my own take on it with you. This dish is a total keeper—simple to make, packed with flavor, and incredibly versatile. Serve it on a bed of romaine, tucked into a warm pita, or alongside a spread of toppings like tzatziki, feta, sliced tomatoes, cucumbers, and red onion.

At the end of the day, it’s the simple pleasures that create some of life’s best moments. There’s nothing quite like sitting around a table, surrounded by good food and great company. Consider this dish next time you’re looking to create that kind of moment—you won’t be disappointed.

Chicken Shawarma

A boldly spiced, oven-roasted chicken dish that’s as easy as it is delicious.

Ingredients

2 lemons, juiced
½ cup olive oil + 1 tbsp (for the pan)
7 cloves garlic, minced
1 tsp salt
2 tsp black pepper
2 tsp cumin
2 tsp paprika
½ tsp turmeric
Pinch of ground cinnamon
Red pepper flakes (to taste)
2 lbs boneless, skinless chicken thighs
1 red onion, quartered
1 bell pepper, cut into pieces
2 tbsp chopped fresh parsley

Instructions

Make the marinade. In a bowl, whisk together the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes.
Marinate the chicken. Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
Prep for roasting. Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tbsp olive oil.
Add the veggies. Toss the onion and bell pepper into the marinated chicken mixture, ensuring everything is well coated.
Roast. Spread everything evenly on the baking sheet and roast for 30–40 minutes, or until the chicken is browned and crispy at the edges.
Rest and serve. Let the chicken rest for 2 minutes, then slice. Scatter fresh parsley over the top and serve with pita, cucumbers, romaine, or spinach.

(There are no rules—just delicious possibilities!)

Enjoy!

xo, Michelle