Easy Chicken Shawarma Recipe

Ingredients

• 2 pounds Boneless Skinless Chicken Thighs (* or chicken breasts pounded flat)
• 1 large Onion (sliced into 1-inch strips)
• 1 tablespoon Smoked Paprika
• 1 tablespoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Ground Cardamom
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Cayenne Pepper
• 2 teaspoons Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Extra Virgin Olive Oil (plus more for baking)
• 1 large Lemon (zested and juiced)
• 3 cloves Garlic (grated)
• Water (as needed for thinning)
• 1/3 cup Greek Yogurt
• Warm flatbread, garlic yogurt sauce or tzatziki sauce, cucumbers, tomatoes, and fresh parsley.

Instructions

1. 1

   Prep the chicken. Trim any excess fat from the CHICKEN and set aside.

2. 2

   Marinate the chicken. In a large bowl, whisk together the marinade ingredients, adding splashes of water as needed to thin it. *See footnote about adding optional yogurt.Add the CHICKEN THIGHS and ONIONS, tossing to coat evenly.Cover and marinate at room temperature for 15 minutes, or cover and refrigerate for up to 12 hours.

3. 3

   Preheat the oven. Preheat the oven to 425°F (or 375°F for air fryer oven). Lightly oil a large rimmed baking sheet.

4. 4

   Bake the chicken. Spread the chicken and onions in a single layer. Bake for 30 minutes, until the chicken is cooked through and tender.

5. 5

   (optional) Broil for char. Switch the oven to broil on high. Move the baking sheet to the top rack, 6–8 inches from the heat source. Broil for a few minutes until the chicken and onions are charred around the edges.

6. 6

   Rest and serve. Transfer the chicken and onions to a plate, scraping every drop of the flavorful pan juices, cover, and rest for 5 minutes to lock in the flavor.

7. 7

   Serving and storage. Slice the chicken against the grain and serve in warm pita or naan with the onions, fresh toppings, and tzatziki or garlic yogurt sauce for a full shawarma wrap experience. Store roasted shawarma in an airtight container for up to 5 days.