Craving some juicy and spicy chicken? Let’s make Chicken Shawarma. Chicken Shawarma is a popular Middle Eastern dish made from marinated chicken. Traditionally, it’s cooked on a vertical rotisserie but to make this recipe easier, I’m baking it in the oven.
Just a handful of every day spices makes an incredible Chicken Shawarma marinade that adds the exotic Middle Eastern flavours to the chicken. It’s a versatile dish that can be enjoyed in many different ways.
Protein and calories in this Chicken Shawarma
As you can already tell, it’s a healthy high protein meal. Thanks to the chicken thigh which contains loads of protein. Remember to trim off the excess fat from the chicken thigh to minimise the calories.
This Chicken Shawarma has around 36g of protein and only 286 calories per serve. Which means you still have lots of room to have some tasty carbs, vegetables, and fruits.
Ingredient notes
Chicken
I have used boneless and skinless chicken thigh to make this Chicken Shawarma. While you could make Chicken Shawarma with chicken breast as well but it will feel a bit dry. In the other hand, it will have fewer calories as chicken breast is lower in fat.
Spices
Surprisingly, it requires just a few everyday spices to make Chicken Shawarma. There’s no must have spice I would say. I have used garlic powder, cumin powder, paprika, coriander powder, chilli flakes, and black pepper.
Onion
Onion is an important ingredient for Chicken Shawarma. I recommend to use red onion instead of brown onion. Onion is baked with the chicken but if you’re making it a wrap, then you can add some raw onion too in it if you like.
Lemon
I recommend squishing fresh lemon instead of lemon juice. It makes a lot of difference. It brings the freshness and the natural flavour to the Chicken Shawarma.
Serving
Chicken Shawarma can basically be served in three ways- as a chicken wrap, with some rice, or on its own.
Chicken Shawarma wrap
Making a wrap using Chicken Shawarma is pretty straightforward. You basically need a wrap (duh!) or a Lebanese bread for more authentic taste. Then, you simply spread the sauce, put Chicken Shawarma, add lettuce and cucumbers etc, and wrap it. I like it toasted after that in a sandwich press.
Chicken Shawarma and rice
This one is even easier. I usually put a layer of rice, add Chicken Shawarma, and then the sauce on top. You can garnish with some green after that.
Making the sauce
Now comes the secret part. It’s actually simpler than you might think to make a sauce for the Chicken Shawarma. All you need is Greek yogurt, garlic, lemon, and then some salt & pepper.
Check the recipe card below for the visualised steps.
Want to learn more about chicken Shawarma? Check out this page.
Recipe
Chicken Shawarma Recipe (VIDEO)
Ingredients
- 500 g chicken thigh
- 1 tsp garlic powder
- 2 tsp cumin powder
- 1 tsp paprika
- 1 tsp coriander powder
- ½ tsp chilli flakes
- 1 tsp black pepper
- 1 tsp salt
- 1 piece onion
- 1½ tbsp lemon juice
- 1 tbsp olive oil
For yogurt sauce
- ⅓ cup Greek yogurt
- 2 cloves garlic
- 2 tsp lemon juice
- salt and pepper to taste
Video
Instructions
- First, preheat the oven to 180°C /350°F.In a large mixing bowl, combine all the spices and mix well.1 tsp garlic powder, 2 tsp cumin powder, 1 tsp paprika, 1 tsp coriander powder, ½ tsp chilli flakes, 1 tsp black pepper, 1 tsp salt, 1½ tbsp lemon juice, 1 tbsp olive oil
- Trim the fat from the chicken thighs to reduce calories. Add the chicken to the spice mixture and marinate thoroughly,500 g chicken thigh
- Ensuring each piece is evenly coated. If you have time, cover and refrigerate for 15 minutes to 1 hour. If not, you can cook immediately.
- Finely chop an onion and add it to the bowl with the marinated chicken.1 piece onion
- Mix well to combine.
- Prepare a baking tray and lay the chicken shawarma on it. Press lightly to ensure even coverage.
- Bake the shawarma at 180°C / 350°F for 30 to 35 minutes.
For Yogurt Sauce
- While the chicken is baking, prepare the yogurt sauce. Put yogurt in a small bowl. Then add in the mashed garlic, squish the lemon, and add salt and pepper to your taste.⅓ cup Greek yogurt, 2 cloves garlic, 2 tsp lemon juice, salt and pepper to taste
- Mix well and set aside.
- When the shawarma is done, let it rest for a few minutes before cutting it into pieces.
- Separate the sauce from the shawarma and pour it into a small bowl.
- Cut the chicken shawarma into small piece.
- Your chicken shawarma is now ready to serve.
- Enjoy it with rice, in a wrap, as a salad, or simply on its own.
