Chicken Shawarma

Chicken Shawarma

This Middle Eastern inspired chicken is full of flavor. It works well served over rice (or cauli-rice), on top of greens or as part of a veggie and hummus bowl. Leftover chicken is equally delicious cold as it is warm.

Makes: 6 servings

Chicken Shawarma

Prep time:

Total time:

Ingredients:
  • 2 pounds boneless skinless chicken thighs
  • ¼ cup avocado oil
  • Juice of 1 lemon
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper

    • Directions:
    1. In a bowl combine all ingredients, mixing to thoroughly coat chicken pieces.
    2. Marinate 15 minutes at room temperature or up to 4 hours in the refrigerator.
    3. Heat a grill pan, cast iron skillet or other heavy bottomed pan over medium heat. Add chicken; cook 4-6 minutes, flip and cook and additional 4-6 minutes or until internal temperature reaches 165°F.
      4. Tip: Chicken can also be grilled over medium heat for additional flavor.

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Amber Hanson